Suman is a rice cake and there are as many varieties as there are towns and villages in the Philippines. Most are made with glutinous rice; others are made with cassava.
This recipe uses suman sa ibus (ibos) which is made with glutinous rice and coconut milk and wrapped in fronds of buri palm. In the photo above, the arrow points at the suman sa ibus, the same suman variety I fry and serve with fresh ripe mangoes and, sometimes, with mangoes and cherries.
The idea of serving fried suman sa ibus with coconut jam is Speedy’s, that’s the way he served the suman for breakfast today. If you want to cut down on the fat, you may opt not to fry the suman. I do encourage you, however, to try fried suman at least once to experience the wonderful crisp-sticky crust that forms during frying. Really delicious.
- 4 pcs. of suman sa ibus
2 to 3 tbsps. of butter or margarine
4 tbsps. of latik (coconut jam), at room temperature
toasted coconut bits for garnish (see note below)
Melt the butter in a non-stick pan. Over medium heat, fry the suman until a light brown crust forms on the underside.
Flip over and continue frying. Roll the suman in the hot oil so that the sides brown too.
Arrange the suman on a plate. Drizzle with coconut jam.
Sprinkle with toasted coconut bits and serve hot.
For the toasted coconut bits, dry fry dessicated coconut or freshly grated coconut (niyog).
Cooking time (duration): 10 minutes
Number of servings (yield): 2