Fried suman, mangoes and sugar, I have never had those for a decade or more. I searched my local library for Filipino cookbooks and the internet for a suman recipe. My grandma Inang Gening is the great suman maker in my family. When I was little all the grandkids helped on rolling the suman, cooking,cleaning the dahon nang saging (banana leaves) and grinding the malagkit manually with a big stone grinders,extracting the coconut milk,cooking. It was a day full of work! She cooks maruekos, ube, espasol with latik, tamales with fried egg on top at marami pang ibang suman at kakanin. She sells it to the market every single day and it was a backbreaking work. All her children helped her with it when they were little and taught them the value of hard work. I substituted foil for wrapping the suman in banana leaves. Banana leaves also impart the sweet smelling flavor and aroma.
2 cup malagkit (glutinous rice)
1 can of coconut milk
2 T white sugar
1 T kosher or sea salt
Aluminum foil cut into 4x7 pieces
1/2 can water (coconut can)
Procedure:
1. Wash rice 2x and drain
2. Soak rice for three hours in water until the kernels swells
3. Drain the rice
4. Cook rice in rice cooker
5. Add the whole can of coconut milk and 1/2 can water, salt and sugar
6. Let it cook until done
7. While it's hot place two teaspoons of rice in a foil square and roll it like an egg roll. Tuck the edges and steam for 1 1/2 hours on low heat.
8. Fry it for a little bit until edges are brown and crispy.
*You can serve it with sugar and mangoes*
Sarap!
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