Suman stands as a cherished traditional delicacy in the Philippines, reflecting a rich culinary heritage. This sweet and sometimes savory rice cake holds cultural importance, frequently gracing festive tables and daily life across the archipelago. It highlights the deep connection Filipinos have with rice as a staple food and its versatile preparations.
What is Suman
Suman is crafted from glutinous rice, known locally as “malagkit,” cooked with coconut milk. The mixture is then encased in natural wrappers, typically leaves from the banana plant or various palm species, before being steamed. This preparation results in a soft, chewy texture, often subtly sweet.
The glutinous rice provides the characteristic stickiness central to suman’s appeal. Coconut milk, from the coconut palm, adds a creamy richness and natural sweetness. The wrapping process in leaves from plants like banana or buri palm is a traditional technique. These botanical wrappers infuse the rice cake with a subtle, earthy, or floral fragrance during steaming, enhancing the overall sensory experience.
Popular Suman Varieties
The Philippines boasts many suman varieties, each showcasing regional differences in ingredients or preparation. Suman sa Lihiya, for instance, incorporates lye water, giving it a slightly yellowish hue and a chewier texture. This variant is often enjoyed with grated coconut and sugar or a coconut caramel sauce called latik.
Another popular type is Suman sa Gata, which emphasizes the pure, sweet flavor of glutinous rice cooked directly in coconut milk. This version is known for its fragrant aroma, largely due to the banana leaves it is often wrapped in. Suman Moron, originating from Eastern Visayas, offers a chocolate-infused twist. This variety typically features two layers—one vanilla-flavored and one chocolate-flavored—twisted together, sometimes with the addition of crushed peanuts, creating a visually appealing spiral pattern and a delightful textural contrast.
The Traditional Making Process
Creating suman is a process that begins with preparing the primary ingredient, glutinous rice. The rice kernels are rinsed and often soaked for several hours or overnight to absorb water, ensuring a soft, consistent texture.
Following the soaking, the glutinous rice is combined with coconut milk, often with sugar and a pinch of salt, and cooked until the liquid is mostly absorbed, resulting in a partially cooked, sticky mixture. This pre-cooking step is crucial for developing the characteristic sticky texture of suman. The mixture is then portioned and carefully wrapped in softened banana or palm leaves. Banana leaves are typically passed over a flame or soaked in warm water to make them pliable and prevent cracking during wrapping, while also imparting their subtle aroma. The wrapped bundles are then arranged in a steamer and cooked for an hour or more, allowing the rice to fully cook and the flavors to meld.
Serving and Storage
Suman is a versatile dish that can be enjoyed in various ways. It is frequently served warm, allowing its subtle flavors and soft texture to be fully appreciated. Many prefer to enhance its sweetness with a sprinkle of granulated or muscovado sugar, a drizzle of coconut caramel (latik), or alongside fresh, ripe mango slices. The creamy, tropical notes of mango complement the mild sweetness of the rice cake.
For optimal freshness, suman is best consumed on the day it is prepared. If storing, it can be kept at room temperature for approximately two days. To extend its shelf life, suman can be refrigerated, where it typically remains fresh for three to five days. However, refrigeration can cause the glutinous rice to harden; warming it gently before serving can help restore its soft, chewy texture. Leftover suman can also be pan-fried, offering a different textural experience with a crispy exterior and a still-chewy interior.