Suman sa Ibos is one of the unique delicacies of Antipolo, which they are so proud of, this suman is known to last longer. This native delicacy simply describes many things about the locals and its culture. In fact, the making of suman sa ibos is believed to be art itself and seeing a bundle of it in a bilao is so beautiful too!
Suman sa Ibos or Ibus is one of my favorite suman when I was a kid because I love dipping it into white sugar. My mom will buy a bundle and I can almost eat everything in one sitting.
So how can you make your own Suman sa Ibos at home? Look for a palm tree or coconut tree in the backyard. The buri leaves or palm leaves or coconut leaves is what you need. (Eto rin yung ginagamit sa palaspas kapag semana santa).
Suman Sa Ibos
4 cups malagkit/sticky rice
3 cups coconut milk
1 tbs salt
Dry Buri palm Leaves, for wrapping
1. Prepare young coconut leaves shaped into tube shape cylinders about 3 cms in diameter and 10 cms long.
2. Seal the end of the buri leaf by 1-1/2 inches.
3. Fold the bottom edge into a triangle shape.
4. Roll up the long buri leaf in an overlapping manner. It should create a tube where you can fill in the malagkit rice.
5. Suman preparation: Mix the sticky rice, thick coconut cream and salt all together.
6. Fill each prepared tubes with the mixture from number 1.
7. Close the end of tube with a 1/4 inch toothpick which you can take from the midrib of the coconut leaf.
8. Make a bundle and tie it with buri strips.
Arrange in a large saucepan and cover with water.
9. Boil until cooked for about 2 and 1/2 hours. Once cooked, untie and unwrap.
10. Best served with hot chocolate drink and slice sweet ripe mangoes on the side.
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