Suman sa Ibos
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Suman sa ibos is a traditional Filipino sticky rice delicacy wrapped in buli leaves and boiled in coconut milk for a soft, mildly salty, and aromatic flavor.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Native Delicacies
Cuisine Filipino
Servings 1 dozen
Calories 130 kcal
- 4 cups malagkit rice glutinous rice
- 1 1/2 Tbsp salt
- 3 cups thick coconut milk
- Buli leaves for wrapping the suman
How to Cook Suman sa Ibos:
Wash rice and soak with water until it swells. Mix with 2 cups coconut milk and salt.
Wrap mixture in prepared buli leaves (do not fill them up completely).
Place suman in large container.
Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
Let boil until suman is cooked. Served with sugar and ripe mangoes.
Soak the Glutinous Rice Properly
Soaking the malagkit rice before cooking helps the grains absorb moisture evenly and prevents a hard center after boiling. Let the rice soak until slightly swollen so the suman sa ibos cooks soft and tender from edge to center. Skipping this step can result in uneven texture, especially when cooking large batches.
Do Not Overfill the Buli Leaves
Leave enough space inside the wrappers because the sticky rice expands while cooking in coconut milk and water. Overfilled buli leaves can burst open during boiling and cause the rice to leak into the pot. A lightly packed wrap also helps the heat circulate better for evenly cooked suman.
Keep the Suman Fully Submerged While Cooking
Make sure the suman sa ibos stays covered with liquid throughout the cooking process to avoid dry and undercooked portions. Add hot water if needed during boiling because cold water can suddenly lower the temperature and affect cooking time. A gentle steady simmer works best to keep the rice tender without making the wrappers fall apart. Keyword suman recipe, suman sa ibos
