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We hope you got insight from reading it, now let’s go back to filipino food series: lola sayong’s suman w/ coconut jam (traditional glutinous rice cake) recipe. To make filipino food series: lola sayong’s suman w/ coconut jam (traditional glutinous rice cake) you need 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake):
- Prepare 2 1⁄2 cups glutinous rice
- You need 2 1⁄2 cup water
- Use 2 tablespoon lye water
- You need 1 cup Coconut milk
- Get 1⁄2 cup brown sugar
- Provide 1 tsp vanilla
Steps to make Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake):
- Wash the glutinous rice until the water is almost clear. Soak the glutinous rice in water overnight
- Drain the water and then add the lye water then mix
- Wrap two spoonful or glutinous rice in soft banana leaves (run banana leaves over fire to make it soft). Tie pairs of rice cakes together with strings or straw
- I used a small sauce pan for 8 pcs of rice cake pairs compact and added 2-3 cups of water. Let it cook for about 2 and half hours in medium fire
- For the coconut jam. Boil the coconut milk mixed with sugar until it’s golden brown and thick.
Suman is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. With sticky rice cake drizzled with coconut caramel sauce, this Filipino delicacy is seriously addicting! I was somewhat disappointed, though, that mangoes are not in season because really, what better compliments fragrant mouthfuls of suman than sweet, juicy slices of this fruit?
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