SUMAN

 SUMAN SA BULE/BULI

SUMAN SA DAHON NG SAGING

 SUMAN^^

Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country.

There are numerous varieties of suman, with almost every town or locality having its speciality. 

Sumang Kamoteng Kahoy (Cassava Suman), wrapped in banana leaves.

Binuo (or Suman sa Binuo) - A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.

Suman sa Ibus - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos, and fixed with the leaf's central shaft. This is then steamed using water mixed with "luyang dilaw" (turmeric) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown).

Suman sa Inantala - The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves.

Sumang Kamoteng Kahoy - Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.

Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik — the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.

Sumang Wilmacale - Cassava suman of more solid consistency, sweetened with brown sugar and cocojam, steamed in banana leaves and served skewered.