Suman Maruecos of Bulacan is made of Purple glutinous rice that looks like tikoy or thick kalamay with latik. It’s very delicious!
However, If purple glutinous rice is not available, you may use white glutinous rice as a substitute and add mashed ube to give the suman its violet color. You can make it even without violet rice or ube jam. Just use white glutinous rice.
2 cups purple glutinous rice
1 cup ordinary rice grain
½ cup coconut cream
⅓ cup sugar
1 cup cooked latik, (coconut curd)
banana leaves, wilted (wrapper)
1. Wash purple glutinous rice and 1 cup ordinary rice with water and drain. In a large bowl soak purple rice and ordinary rice in 3 cups of water for about 4 hours.
2. Make Galapong: After 4 hours of soaking, remove from water and blend the purple rice and ordinary rice in a blender (you may add little/ some water if needed to make it smoother and easier to blend).
3. Transfer the galapong in a mixing bowl once smooth, and combine with coconut cream and sugar. Mix it well.
4. In a medium pot, cook the galapong rice while vigorously mixing until thicker in texture.
5. Turn off heat and remove from fire. Let it cool.
6. Wrapping: Scoop 2 tablespoons of mixture and place in prepared cut out of wilted banana leaves. Spread with 1 teaspoon latik (coconut milk curd) on top and wrap it into a rectangular sized suman.
7. Fold and seal both ends of suman. Repeat the same procedure until the mixture is all wrapped.
8. Prepare Steamer: Bring it to a boil and place all the wrapped suman in the steamer rack. Steam it for about 30 minutes over low heat.
9. Serve and enjoy!