Suman sa ibos is a simple kakanin recipe. This is pretty much the same as suman sa lihiya except that the later uses lye water and is wrapped in banana 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. This is the counterpart of banana leaves in other suman recipes.
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.
Suman sa ibos is best eaten with ripe mangoes. I also like it with granulated white sugar. This is also perfect with latik or coconut caramel sauce.
Try this Suman sa Ibos recipe. Let me know what you think.
Suman sa Ibos Recipe
Ingredients
- 4 cups glutinous rice
- 1 1/4 tablespoons sea salt
- 2 1/4 cups coconut milk
- 1 cup water
Instructions
- Make the buri container by swirling the buri leaves on a mold that is about 1 1/2 inches in width. Lock the cylindrical leaf container that you made to prevent the leaf from swirling back.
- Wash the rice and then place in a large bowl.
- Pour-in water. Let the rice absorb the water.
- Pour-in the coconut milk and then add the salt. Gently mix and let stand for 10 minutes.
- Scoop the mixture to the buri container and then seal. Set aside.
- Arrange the suman in a large cooking pot. Pour-in about a quart of water. Let boil.
- Adjust the heat to low-medium and let the suman cook for 60 to 90 minutes.
- Remove from the cooking pot. Let the temperature cool down.
- Serve with ripe mangoes on the side. Share and enjoy!
Rachel says
O am closely following your style
Of cooking. I learned a lot from you.
Thank you so much.
Do you Have a video tutorial on how to make / wrap the suman sa ibos?
Thanks again
Cecilia Guilalas says
Hi am Cecilia. Am from Las Vegas,NV. I have been teaching here in the US for 10 years and cooking is my hobby. Am so grateful that you have this website wherein has been a great help for me to share my cooking skills to our kapwa Filipinos here in the US. Since the day I started cooking whenever I needed to refresh myself on the ingredients or procedures I always rely on your site. Thank you so much for all that you do. You helped me throughout these years to get away with homesickness.
Venus Bulos says
Hi good day!!! Thank you so much for the recipe, I want to cook suman sa ibos because it’s one of my favorite kakanin…can I cook this in a pressure cooker?
Thank you so much or your reply!!! God Bless…
Cynthia A. Joven says
Dear Vanjo.
Hello I ‘m one of your followers in Phil. I loved all your recipes and I liked the way you explained all the procedures in cooking. It is very precise and not
beating around the bush. Suman sa ibos is the favorite nochebuena here in my barangay. Folks are cooking suman every 24th of December. Christmas is not complete without suman and minatamis na beans in my barrio. This is the tradition here. We prepare this for our guests and give it to them as our pasalubong.In fact most of your recipes were saved in my desktop.thank you very much for sharing with me your craft in cooking. Indeed every weekend I’m cooking all day using your recipe and technique in cooking. Thank you very much. Cynthia.Note. This is one of my hobby.
Vanjo Merano says
Hi Cynthia,
Thank you for the feedback. This is interesting. May I please know where you are from?
I would love to visit your barrio during Christmas season so that I can get some “take-home” suman sa ibos 🙂