These Suman Ilocano is always mistaken for Patupat. While others call it Suman Patupat. This simple Suman Ilocano are also called by others as Balisungsung in other provinces. Through the years this suman recipe were adapted by many other people from different provinces.
These suman are very easy to make and requires very simple ingredients that anyone can easily cook. Do take note that this suman does not require sugar. Because you can dip it in any sweet syrup, sugar sprinkle or partner it with sweet ripe mango upon serving. Happy cooking!
SUMAN ILOCANO (PATUPAT)
Yield: 12 pieces
- 3 cups glutinous rice
- 1 large can coconut milk
- 1 tsp salt
- banana leaves, cone wrapper (cleaned and cut into 6×12 inch)
- toothpick to seal suman cones
- Wash glutinous rice and drain from water. In a large bowl, soak glutinous rice in water for about 1 hour then drain water after.
- In a wok, pour in coconut milk, salt, glutinous rice, sugar and let it cook over low heat. Keep stirring until all the coconut milk is absorbed by the rice. Once the glutinous rice is half cooked, turn off heat. Let it cool and set aside.
- Wilt the banana leaves over low fire for a few seconds to soften the leaves. Let it cool then wipe with clean cloth.
- Swirl the banana leaves in your palm to form a cone shape leaf. Scoop a ½ cup or less of cooked glutinous rice then seal it on top with a toothpick or plastic strings. Do not compress the rice and make sure to leave extra space for the rice to expand when it’s cooked through.
- Arrange each suman cones in a pot and pour in enough water to cover suman. Bring it to boil and simmer 30-35 minutes.
- Serve it with sugar on the side or drizzle with sweet coconut syrup or sweet syrup. Enjoy!
- You may also steam it: Steam for 50 minutes. If you have left ever kinayod na niyog, you may also add niyog on top of suman while steaming to make it really aromatic.