S = Suman

Suman is a native Philippine food made from glutinous rice or grated cassava and coconut milk wrapped in either banana or palm leaves and is steamed until cooked. It is often served as breakfast or snacks, and is sprinkled with sugar or grated coconut (the mature ones). Some say it is also best paired with ripe mangoes. A hot cup of coffee makes the meal complete.




There are so many varieties of the suman, with different parts of the country having their own version. In my mom's hometown, they would put the glutinous rice in a bamboo trunk, and is cooked in fire. This picture is the Suman sa Ibos, one of the most popular variety of the food. It is unique in its way because it is wrapped in coiled palm leaf and is steamed in water with turmeric, giving it its yellowish color. This one has a slight salty taste, and can be eaten alone. Of course, if you'd ask me, I'd dip it in some sugar. =)

The wrapping of suman is an art. Although majority of it were wrapped using banana or palm leaves, there are suman that are elongated while some are triangular in shape.


The most interesting suman I have seen and tasted was the Budbud Kabog, a suman native to the Visayan regions of the country. Instead of using rice and / or cassava, the main ingredient for this one is the Millet Seed (which looks like bird seeds) - a grain used in making chapati and roti. This one has a slightly sweeter taste, so no need for the extra sugar. I bought these in the weekend market in Salcedo Village, Makati City - a very expensive food for 25php a piece, but it was really worth it.

*** Jenn ***