Halloween celebration is just around the corner. And we Filipinos are fond of preparing glutinous rice delicacies. That’s a long-time tradition that we all are enjoying. In Iloilo, we have this popular delicacy, Suman Latik. It’s made of cooked glutinous rice topped with bukayo, wrapped in banana leaves. It’s time to learn this great Ilonggo recipe.
Here’s how to cook Suman Latik:
1kg Glutinous Rice
2 cups Young Coconut Meat (strips)
2 cups Muscovado Sugar
1 tbsp. Sesame Seeds
Banana Leaves (cut into rectangles)
- Wash glutinous rice with water thoroughly. Set aside.
- Prepare the leaves by heating it on top of the stove. This will make the leaves easy to work on and fold.
- Using scissors, cut the hard side part of the leaves.
- Scoop about 3 tablespoons of washed glutinous rice and put it in the center of the banana leaf. Fold sideways and fold both ends to seal.
- Put all the suman in a pot. Pour a good amount of water. You might need to add more water to make sure that everything was cooked evenly. Cook the suman for about 1-2 hours.
- Meanwhile, in a pan, put in the young coconut meat, then the muscovado sugar. Cook until the sugar starts to caramelize. Then add in the sesame seeds. Cook for about 10 minutes. Set aside and let cool.
- When the suman is cooked, let it cool. Then open in revealing the cooked rice, top it with bukayo.
Ready and Enjoy!
Note from Ren:
This recipe is easy. Yet it would take hours to cook the suman. But it’s absolutely worth it. It also requires a good amount of water, enough to cover all the suman in a pot. That way you don’t have to add more water in the middle of cooking, which what happened to me. 🙂
If you have any questions or suggestions about the recipe, drop a comment below or send me an email or direct message us on our Facebook Page.
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