Suman sa Ibos
Suman sa Ibos or Ibus is a type of Filipino rice cake that is made from glutinous rice cooked in coconut milk, often wrapped in coconut leaves, banana leaves or buri palm leaves and then cooked. Suman sa Ibos is often paired with ripe mangoes or native chocolate drink or just simply dipped in muscovado (dark brown) sugar. You can also fry it before serving.
Suman sa Ibos is pretty easy to make using 3 ingredients which is glutinous (sticky) rice, salt and coconut milk. The wrapping in itself is a form of art and lucky me, while being quarantined here in Iloilo City I met this wonderful lady named Mary Grace who makes and sells kakanin for a living. While she cannot go around the village to sell her kakanin I asked her if she can make them while I make videos and take notes to share to my followers in exchange for some cash and she happily agreed and offer to make other kinds of kakanin, so expect more native Filipino kakanin recipe to come.
Learn how to make Suman sa Ibos by watching the easy to follow video below. The instructions below will guide you every step of the way so make it today and surprise your family and friends or save this link for later use.
There are numerous varieties of suman in the country like suman malagkit, cassava suman, suman sa lihiya and here in Iloilo, Suman sa Ibos (pronounced as Ibus by Ilonggos) is one of the most popular often served for breakfast with ripe mangoes or mid afternoon snack dipped in dark brown sugar. It is also often served during All Saint's Day or big celebrations.
Don't forget to check related Filipino snacks below. Click on the name link below the picture to see complete recipe. You can also do a search or click HERE to see other Filipino kakanin or snacks. Feel free to Follow Casa Baluarte in Facebook, YouTube, Instagram and Pinterest for more delicious home-cooked recipes and easy to follow cooking videos.
- 2 cups glutinous (sticky) rice, rinsed and drained
- 1 tsp rock salt
- 2 cups coconut milk
- water for boiling
- coconut or buri palm or banana leaves, cleaned and dried
- In a wide bowl or container, combine coconut milk and salt. Stir to dissolve salt. Add drained sticky rice to the bowl and mix gently. Let it stand for 15-30 minutes.
- Place soaked rice in a wide pan or a pot and cook for at least 10 minutes over low heat while stirring occasionally. Remove from heat and allow to cool.
- Prepare coconut leaves (best to watch the cooking video above to see and learn how to properly wrap and secure the suman sa ibos) Fold the leaves into a bucket shape and fill with a tablespoonful of sticky rice. Continue wrapping and secure the leaf by sealing or tying. Arrange wrapped suman sa ibos in a wide pan or a pot and cover with enough water. Bring into a boil for about 60 minutes or until rice is fully cooked.
- Allow suman sa ibos to cool off and discard leaves. Place in a serving plate and serve with ripe mangoes or chocolate milk or simply dip in brown sugar. Enjoy!