So when was the last time you tasted Suman Pinipig with buko and latik?
These Suman Pinipig is another Bulacan’s delicacy. One of the famous seller of this delicious suman pinipig recipe is Rosalie’s. No need to travel to Bulacan just to order your cravings because you can make one at home. This is also a good business idea you can start at home for a small capital.
Make some today for merienda! Very aromatic and delicious suman! Masarap po talaga siya.
SUMAN PINIPIG WITH BUKO AND LATIK RECIPE
5 cups green pinipig, soaked in “Thin Coconut Milk” for 30 minutes*
2 tsp salt
2 ½ cups caster sugar
3 ½ cups coconut milk
1 tsp anise
1 cup latik
1 cup buko strips (alternatively macapuno)
2 cups coconut milk* (alternatively coconut cream)
For Wrapper: wilted banana leaves
*THIN COCONUT MILK: means the coconut milk is diluted with water (1:1 ratio) ½ cup water is to ½ cup coconut milk
*Coconut milk powder diluted in hot water does not work for latik making.
* Anise or anise seeds, adds aroma and flavor to your suman. The smell of these seeds are very fragrant, it smells like aromatic rice, kakanin or like pandan leaves but much stronger. You can buy these in local markets or SM supermarket in condiments section along the isle of Mccormicks, herbs, pepper and powder seasoning. See sample photo above.
To make Suman Mixture:
In a pot, boil the coconut milk and dissolve sugar. Let it cook until it becomes thick. Stirring constantly, add the pinipig, salt and anise.
Keep stirring, the pinipig will gradually absorb the coconut milk and becomes thick in texture.
Remove from heat and set it aside to cool.
Wilt prepared banana leaves into the fire for 1-3 seconds. Cut into equal size for wrapping.
Use a spoon to scoop mixture and form it into a tube shape, add some buko strips on top and spread some latik. Wrapped and seal each suman to your preferred size until all mixture wrapped.
Prepare a steamer and let the water boil before placing the steamer rack with suman. Steam for 15-20 minutes over low fire.
To make Latik:
To make latik, start by pouring coconut cream into a saucepan.
Bring to a boil with continuous stirring until almost dry.
Turn heat to low and continue stirring until the curds separate from the coconut oil.
Continue stirring until the curds are browned but not burnt.
Drain excess oil and set aside to cool.
You may also try our Sweet and Spicy Pancit Chami:
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Do you have any questions about the this recipe? Do you have any concern about the ingredients, substitute or any cooking tips? Just comment below for any feedback. We’d love to know your thoughts. Have a wonderful day!
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Photo by @sweetleenair