Introduction
Suman sa Balinghoy is a beloved Filipino dessert, often enjoyed during special occasions, fiestas, and family gatherings. This traditional delicacy consists of sticky rice wrapped in banana leaves, paired with sweet coconut milk and sugar. It’s a simple yet delicious treat that showcases the rich culinary culture of the Philippines. In this detailed recipe guide, we’ll take you through every step of making this sweet dish.
What is Suman sa Balinghoy?
Suman sa Balinghoy, also known as rice wrapped in banana leaves, is a traditional Filipino sticky rice cake. It is made by cooking glutinous rice with coconut milk, sugar, and salt until it becomes soft and sticky. The cooked rice is then wrapped in banana leaves and steamed, resulting in a delightful, soft, and sweet rice cake. Suman sa Balinghoy is often enjoyed with a variety of dips such as sugar, chocolate, or coconut sauce, making it a versatile dessert or snack.
Instructions
Prepare the Glutinous Rice
Begin by washing the glutinous rice thoroughly under cold running water to remove excess starch. Drain the rice in a colander and let it sit for about 10 minutes to remove any excess moisture.
Cook the Rice
In a large pot, combine the coconut milk, water, brown sugar, and salt. Stir until the sugar dissolves completely. Bring the mixture to a simmer over medium heat. Once simmering, add the glutinous rice to the pot and stir to combine. Reduce the heat to low and cover the pot. Allow the rice to cook, stirring occasionally to prevent it from sticking to the bottom. Cook the rice for about 30-40 minutes or until it becomes tender and the liquid is absorbed.
Prepare the Banana Leaves
While the rice is Suman sa Balinghoy Recipe cooking, prepare the banana leaves. Gently heat the banana leaves over an open flame or dip them in hot water to soften them. This will make them more pliable and easier to fold. Cut the leaves into squares or rectangles, depending on the desired size of your suman.
Wrap the Rice
Once the rice has cooked and absorbed all the liquid, it should be sticky and cohesive. Place a spoonful of the cooked rice on the center of a banana leaf. Fold the leaf over the rice, ensuring that it is tightly wrapped into a cylinder shape. Secure the ends with toothpicks or tie them with string to keep the suman in place.
Steam the Suman
Arrange the wrapped suman in a steamer, ensuring they are not overcrowded. Steam the suman over medium heat for about 45 minutes to an hour. You’ll know they’re ready when the banana leaves have turned darker and the suman releases a fragrant aroma.
Serve and Enjoy
Once steamed, allow the suman to cool slightly before serving. You can enjoy them as is or pair them with sugar, coconut jam, or any of your favorite dips.
Tips for Perfect Suman sa Balinghoy
Banana Leaves: Make sure the banana leaves are fresh, as they enhance the flavor and aroma of the suman. If fresh banana leaves aren’t available, you can use frozen ones, but ensure to thaw them properly.
Flavoring the Rice: You can add more flavor to the rice by incorporating a little bit of vanilla extract or pandan leaves during the cooking process.
Sugar: Adjust the sugar according to your sweetness preference. Brown sugar gives a caramel-like flavor, but you can also use white sugar if desired.
Serving Suggestions: Suman sa Balinghoy can be enjoyed on its own or served with a variety of dips like sweetened coconut milk, caramel, or even chocolate sauce.
Common Variations of Suman sa Balinghoy
- Suman sa Balinghoy with Latik: Some variations of suman include a topping of “latik,” which is made by simmering coconut milk until it reduces to a creamy, caramelized consistency.
- Suman sa Balinghoy with Mango: A tropical twist can be added by serving suman with fresh mango slices for a refreshing flavor combination.
- Suman sa Balinghoy with Ube: Another variation includes mixing purple yam (ube) into the rice mixture for a vibrant and colorful dessert.
Frequently Asked Questions (FAQs) about Suman sa Balinghoy
Q1: Can I use regular rice instead of glutinous rice for Suman sa Balinghoy?
No, glutinous rice is crucial for the texture and stickiness of suman. Regular rice will not achieve the same consistency and flavor.
Q2: How do I store leftover Suman sa Balinghoy?
Store leftover suman in an airtight container in the refrigerator for up to 3 days. To reheat, you can steam them again or microwave them wrapped in a damp paper towel.
Q3: Can I freeze Suman sa Balinghoy?
Yes, you can freeze suman. Wrap each piece in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. To reheat, steam or microwave after thawing.
Q4: Can I make Suman sa Balinghoy in advance?
Absolutely! Suman can be made a day or two in advance. It actually tastes even better after resting as the flavors meld together.
Q5: Can I make Suman sa Balinghoy without coconut milk?
Coconut milk adds a rich flavor, but if you want to make a dairy-free version, you can substitute it with coconut cream or simply use water for a more neutral taste.
Suman sa Balinghoy is a delightful Filipino dessert that’s simple to make and perfect for sharing with friends and family. Whether you’re new to Filipino cuisine or have been enjoying it for years, this sweet treat is sure to become a favorite. Follow the detailed instructions above, experiment with different variations, and enjoy this delicious delicacy with your loved ones
