If you’re a Filipino, you know for a fact that we often prepare delicacies made from glutinous rice every All Saints’ Day and All Soul’s Day or shall we say others commonly called Halloween. It has become a tradition for us all. This recipe, commonly called Suman by Ilonggos or Biko is one of the most popular dishes being prepared by every household because it’s easy and doesn’t require too many ingredients.
Here’s how to cook Suman/Biko:
3 cups Glutinous Rice
3 Cans (400ml) Jolly Coconut Milk (Gata)
1 1/2 cups Brown Sugar
1. Make sure to wash the glutinous rice thoroughly by water.
2. Put them in the pot, add 1 cup of coconut milk and 3/4 cups water. Cook just like you’re cooking rice.
3. On a pan, Pour 2 cups of Jolly Coconut Milk to make the latik (for toppings). Heat the coconut milk, once it started simmering, make sure to do constant stirring. Once everything turns slightly brown, set fire to low and turn it off after a minute of stirring to avoid everything to get burned and become a bit bitter. Drain the oil to get the latik. Set Aside.
4. On a non-stick deep fry pan, pour in 1 can of Jolly coconut milk.
5. Add in the brown sugar.
6. Drop in some calamansi peels to add more flavor. Let simmer for about a minute. Remove the peels.
7. Add in the cooked glutinous rice.
8. Give a good stirring for about 5 minutes or until everything are properly incorporated.
Ready and Serve!
Note from Delish:
I used not too dark brown sugar, so the result is not so dark Suman but absolutely delicious. If you want a darker outcome, you can use muscovado sugar instead.
If you have any questions about this recipe, don’t hesitate to drop a comment below or send me an email.
Watch how to cook Suman/Biko: