Suman (Rice Cake)

There are many different varieties of suman. I chose to make 2 different kinds- Suman sa Ibus and Suman sa Inantala. I love this filipino dessert not just because of its sweet rice taste and chewy, soft texture but because of its unique and beautiful presentation. The glutinous rice can be rolled in different shapes with the banana leaves. 


The cooking part of the recipe is simple but the preparation is time-consuming.


Serving Size: 34-36


Ingredients


For Suman sa Ibus

• 4 cups malingkit rice
• 2 1/2 tsp salt
• 4 cups coconut milk
• package of banana leaves

For Suman sa Inantala

• 4 cups glutinous rice
• 4 cups coconut milk
• 3 tsp salt
• package of banana leaves

Directions

For both recipes you must soak the rice overnight or for 8-10 hours.

After soaking the rice overnight, drain and rinse the rice with water. Add each batch of rice to its own stock pot. Add the coconut milk and salt.

Leave the lid on and cook on low-medium heat for 2 hours. Avoid lifting the lid off. 


To prepare the banana leaves, rinse each leaf with water and dry.

FYI:
     
     Top side of the banana leaf. Notice the ridges are raised.

The bottom part of the banana leaf. Notice the smoothness.

Place each individual leaf (bottom side facing the burner) over the burner on low-medium heat and wait for the entire leaf to soften and wilt. You will notice the area on the banana leaf become more opaque in a few seconds. You must move the whole banana leaf so every spot is softened. This process is to prevent the banana leaf from breaking when you wrap it around the rice.

After cooking the underside of each banana leaf you want to cut away the central rib of the leaf, as shown below. Save the central ribs because you will be using those as ties.

Cut the same amount of 8x8 squares and 12x12 squares from the banana leaves. (I am not too particular about this. So long as there are 2 different sizes of leaves you are good because we will be layering the smaller leaf on top of the bigger leaf)


Layer the smaller leaf on top of the bigger leaf.

Add about 2 tbs of rice in the center.

Roll the top part of the banana leaf over to the bottom.

Fold the bottom part over.

                                      

Fold the right and left sides towards the center.

Take another already rolled suman and place each opening side towards each other. Then use the central rib as a tie to keep the two sumans together.

The final step is to steam the suman for 20 more minutes over low-medium flame.


Optional: When eating the suman, you may use coco jam as a topping or freshly grated coconut and brown sugar. 

Turon {Fried Banana Rolls}

This Filipino snack contains saba bananas that may be eaten raw or cooked. These bananas share the same nutritional value as potatoes. Its use is very common among many Filipino dishes.

Servings: 10

Ingredients

• 10 pieces of spring roll wrappers
• 5 saba bananas, half
• 1 cup of jackfruit, sliced lengthwise
• 1/2 cup brown sugar
• 1 egg, beaten

Directions:

Peel each individual wrapper separately until you have 10 pieces and set aside on another plate.

Slice the jackfruit and saba bananas lengthwise.

Place the halved saba banana on the corner of the wrapper. Sprinkle brown sugar on the top. Add the 4 pieces of the sliced jack fruit on top.

Roll the wrapper once towards the other side. Then fold the right and left edges towards the middle. Continue rolling. Leave the edge of the wrapper unwrapped and brush some of the beaten egg to ensure that the roll holds together. Finish wrapping. 

Follow link on how to fold turon:

http://missmosquito.files.wordpress.com/2011/01/img_0875.jpg

*Make sure you wrap tightly to ensure that the turon doesn't fall apart when cooking.

Heat oil in pan and begin frying both sides. The turon should begin to turn a golden brown.

Optional: Before frying you can roll the turon in extra brown sugar to add more sweetness and crunch.

Bilo-Bilo Ginataang

This Filipino recipe is often seen in large family gatherings. This popular cuisine consists of tapioca pearls, sweet rice flour, sago, plantains, jackfruit, and above all coconut milk. In fact the term ginataan refers to food cooked with gata (coconut milk). This dessert may be eaten hot or cold. In addition you may add red and blue food coloring to make the dessert appear purple or you may leave out the dyes and have it just be plain white.

Servings: 12-15

Ingredients

Bilo-Bilo

• 1 1/2 glutinous sweet rice flour (I use the Mochiko brand)
• 1/2 to 3/4 cup water

Ginataan

• 3 cans (13.5 oz) of coconut milk 
• 2 1/2 cup water
• 8 oz small tapioca pearl
• 3 ripe plantains, sliced
• 1 can (20 oz) jackfruit, sliced
• 1 1/2 cup of sugar

Directions

Form the bilo-bilo by mixing the flour and water in a small bowl. Make sure to add the water in small increments to make sure the mixture isn't too watery. The dough should have a smooth consistency.

 Set aside a tray covered with flour to prevent the bilo-bilo from sticking to it. Begin forming 1/2 inch balls.

In a large pot, pour coconut milk and bring to a bubbling simmer over medium heat.

Fill another large pot with water 3/4 to the top. Once the water is boiling add the tapioca pearls. Stir continuously to prevent the pearls from sticking to the bottom and burning. The pearls will begin to lose their opaque color and become clear.

Once all the pearls are clear pour the coconut milk into the tapioca pearl mixture.

Add the bilo-bilo to the coconut tapioca mixture. Pick each bilo-bilo individually with your hands and drop into the pot to retain the round shape. The bilo-bilo will be cooked when they begin to float to the top and are chewy when consumed.

Add the plantains and jackfruit to the simmering coconut tapioca mixture. The plantains will be ready when they are fork tender.
Optional: you may add taro or purple yam in this recipe.

Once the bilo-bilo and plantains are soft, you may add red and blue food coloring to make the dessert purple or you may just leave it plain white.

Serve and enjoy!