The Classic Pasalubong : Suman sa Ibos
Rice is a staple food that we Filipinos consider to be part of our daily meal. The abundance of rice and its high demand enable us to create new rice products, transform it into different varieties and export it to different countries who experienced scarcity. Such rice products include arroz caldo, bibingka, biko, lugaw, lumpia wrapper, pansit bihon, puso (from Cebu), puto, sinangag, and the famous suman that represents one of the food delicacies known here in Antipolo City. So, grab for your sweet condiments, a cup of hot cocoa and a couple of tissues because we will be providing some sticky, catchy, illustrious experience as we feature Antipolo's Suman sa Ibos.
With a whopping reward of 5 SBD, our grand winner @acinad provided us a detailed, well-elaborated article not only about the descriptive production of Suman sa Ibos but also a video clip of procedures on how to prepare the said delicacy. With her eloquence and definitive style of writing, among those who submitted identical entries on suman, her work stands out from the rest. View article
Ingredients
☀ Glutinous rice
☀ Coconut milk
☀ Salt
☀ Water
☀ Ginger
☀ Kampil leaves
Procedure
☀ Prepare and wash the glutinous rice. Make sure to drain the excess water.
☀ Add the coconut milk and salt. Mix it well.
☀ Let it dry with coconut milk and salt.
☀ When the glutinous rice is dry, you can now put inside the Kampil leaves.
☀ Put the lock on it. After that, place it inside the large stock pot and cook in the stove.
☀ If it is boiling, you need to put the ginger and wait until cooked.
☀ Remove the water and let it cool down.
👉Why use Kampil leaves?
This recipe requires glutinous rice and coconut milk and the wrap is made from buri or palm leaves. The word “ibos” pertains to the buri leaves or palm leaves that are used to hold the ingredients.
The challenge in preparing suman sa ibos is not in the cooking process, but in preparing the container. You will need to swirl the buri leaves over a mold to make individual containers. This needs to be locked properly to hold its form. The mixture of glutinous rice, coconut milk, and salt is scooped to each container. These are boiled for several minutes before serving.
Filipinos' resourcefulness led them to use every raw material available within their grasp. God has truly provided us a bounty of nature's blessings. The trees and plants around us became beneficial as how we utilize their functions to our own advantage. And the abundance of palm trees in the Rizal area alleviated in the livelihood of the people. Woven designs, accessories, embroideries and hats were made from the remains of the dried palm leaves. Thus, giving them a hint that these palm leaves can also be used to the famous Pinoy delicacy, suman.
👉 What is the significance of adding ginger?
Ginger or turmeric (Curcuma longa), luyang dilaw as we call it in the Philippines, is a commonly known root plant used in cooking. It is often reffered as "Queen of Spices" because of its strong flavor and pungent smell. Turmeric powder is used to color and enhance the flavors of certain dishes, also as a medicinal tea because of its antiviral, antimicrobial and anti-inflammatory properties. It also contains high amount of antioxidants and aids in fighting cancer cells in our body. Adding ginger on the suman wrapped in kampil leaves gives off a nice aroma and turns its color into bright yellow.
👉 Suman sa ibos is best partnered with...?
Suman sa ibos is best eaten with ripe mangoes. People also like it with granulated white sugar. In other provinces, they combine their popular products with Suman to create a new fusion of flavors. Coco jam, strawberry jam and pineapple marmalade are common condiments used. The natives prefer hot cocoa drink or hot coffee while eating suman. As for the kids, chocolate syrup or grated cheese are the best choices. But you can also enjoy eating it on its natural state, for you to experience its true taste.
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