How to Cook Suman that Actually Tastes Like Suman Plus Video

If you are a Filipino somewhere in any part of the world, you may have been looking for a Suman Recipe in the net that can actually result to a Suman that tastes like Suman. Today, I am sharing with you this Suman recipe that you will surely like and tastes exactly the same as the one we usually get in the Philippines. So get excited and do your happy dance because finally, you will succeed in making Suman.

How to Cook Suman that Actually Tastes Like Suman Plus Video

What is Suman, by the way? Suman is a favorite bite in the Philipines. It is pronounced SOO-MAAN .It is made of sticky rice, mixed with sugar and salt. The term Suman is from the Luzon but in the Visayan region, we call it Budbud (pronounce bood-bood). This is usually available in the morning as breakfast. It is also common during Christmas season. It is always being sold after the Misa de Gallo – a common 16 day morning masses before Christmas and it is prepared as well during Noche Buena. Suman is one of my favorite snacks due to its delicious taste and it is very filling. Eating one Suman can easily fill you up.


How to Cook Suman that Actually Tastes Like Suman Plus Video

I had made Suman several weeks ago and I failed miserably. The taste was bland and dry. And the balance between the saltiness and sweetness were just off… so I tried making it again with great success. I am so proud of myself for making this and I really want you to use this Suman recipe and succeed as well. After several trial and error, making this Filipino snacks will be a breeze. I even made a How to Make Suman video so that you will nail this.

How to Cook Suman that Actually Tastes Like Suman Plus Video

That picture above is how a perfect should look like. The sticky rice is sticking together like a glue. And the color is pale stained from the green color of the banana leaves and the there is a hint of the leave’s tastes melding with the sticky rice. Can I say , yuuuuuum?

Look forward to a really tasty Suman with a hint of saltiness mingled in the sweet white sugar. The grain of the Glutinous is cooked perfectly and sticky enough to fill you up after devouring a piece.

How to Cook Suman that Actually Tastes Like Suman Plus VideoBut I am not one who is happy with one Suman, so I had 2 and three more just for breakfast and I never had enough, I brought some for dinner at work. I was very pleased and proud of myself for perfectly making this Suman.  You and I  can start a Suman business with it. You think I am kidding? No, I am not… a friend of mine makes Suman as her business. She ships them overnight across the US but she is in a different league. She makes thousand of Suman while for you and me, let’s just make 21 Suman since this recipe yields 21 pieces. Just good enough for merienda, lunch and dinner.
How to Cook Suman that Actually Tastes Like Suman Plus VideoHow to Cook Suman that Actually Tastes Like Suman Plus Video

AND HERE IS THE HOW TO MAKE SUMAN VIDEO:

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How to Cook Suman that Actually Tastes Like Suman Plus Video
 
Suman recipe that actually tastes like Suman
Author:
Cuisine: Asian
Serves: 21 Suman
Ingredients
  • 3 cups Glutinous Rice
  • 1 cup white sugar
  • 1½ teaspoon salt
  • 1 can 13.5 Fl oz Coconut Milk
Instructions
  1. In a medium size bowl, soak Glutinous rice for an hour. Set aside.
  2. In a different bowl, mix ¾ cup sugar, 1 teaspoon salt with coconut milk.
  3. When rice is ready, put it in a large flat pan, and add in the coconut mixture.
  4. Add remaining salt and sugar and mix completely
  5. Turn on the heat to medium and let the rice boil. Cook rice until coconut milk is evaporated and rice is half cook.
  6. Let Suman cool and wrap with banana leaves.
  7. When Suman are wrapped, put them into a deep saucepan,one that encase the suman tightly so that it will not float around, and add water to cover. Cook Suman for an hour.

 

16 comments on “How to Cook Suman that Actually Tastes Like Suman Plus Video

  1. MY Grandma on my dad side was Fromm Bohol. I remember her suman had a hint of grated ginger in her recipe. Thanks brings back memories.

  2. Hi, Shobee! I wonder, when it’s time to cook the suman in water, do I need to cover the pot? I’m kicking myself for not paying more attention when my Mom made suman! Thank you for sharing this recipe! I’m going to try this soon!

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