Saturday, July 30, 2011

suman maruecos


  • 2 cups glutinous rice (preferably the purple variety)
  • 1 cup ground ordinary cooking rice (rice flour)
  • latik (the aromatic brown solid particles or residue that is produced after boiling coconut cream over a long time in a pan)
  • coconut cream (from 1 shredded matured coconut)
  • Sugar

Cooking Procedure:

  1. Wash glutinous rice and drain the water
  2. Soak the glutinous rice in 1-1/2 cups water for about 4 to 5 hours.
  3. After soaking, grind the bloated glutinous rice to become galapong
  4. In a mixing bowl, add 1/2 cup coconut cream and 1/3 cup sugar for every cup of galapong.
  5. Put the mixture in a cooking pot and cook on medium fire, stirring constantly until it thickens. When done, remove the pot from fire and let cool.
  6. Scoop at 2 spoonful and lay it on a spread of wilted banana leaf wrapper. Roll the mixture to shape like a long stick (or jumbo sausage).
  7. Top the rolled suman maruecos with some latik, then roll the banana leaf to wrap the suman. Fold both ends to seal.
  8. Pile in a steamer and steam the suman maruecos for about 30 minutes

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Author of Philippine Food, Cooking, and Dining Dictionary. A lexicographer since the age of 14.  Filipino Linguist. Blogger with 11 blog sites. Researcher of food culture, pop culture, places, structures, transportations, churches and whatever interest him about the Philippines. Visual artist. Photographer. Traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints. 

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