Suman Latik: A Very Yummy Rice Cake

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Suman latik ranks high in the list of local desserts. There’s no doubt about it. 😀 It goes so well with coffee and hot chocolate. As a matter of fact, you can even dip in the latter.

It’s simply amazing how this local dessert can be so versatile. While suman resembles a similar dish from a nearby country, I have to say that our suman is still the best. As a rice lover, I’d say that suman is one creative way to make use of Oryza sativa … better known as rice. 😄

Suman wrapped in banana leaves with latik on the side.
Suman comes in various sizes. Whatever size they come in, they’re always wrapped in banana leaves. Best eaten with latik. ❤️

Suman Latik Up Close

What is suman latik? That’s a great question but it’s better to define suman first.

Suman is a local delicacy that’s made out of sticky rice.

Suman is a local delicacy that’s made out of sticky rice.

Sticky or glutinous rice is not the same as the regular rice we normally eat for a meal. Obviously, it’s sticky and more than that, it’s sweet.

Sticky or glutinous rice is not the same as the regular rice we normally eat for a meal. Obviously, it’s sticky and more than that, it’s sweet.

It’s often used to make local desserts such as kutsinta, biko, espasol, and  sapin sapin; to mention a few.  It’s also the kind of rice used for machang.

Read Related Article: Lechon Diva’s Mamachang Is The Mama Of All Machangs

So, suman is pretty much the sticky rice cake. It’s wrapped in banana leaves and it tastes and smells so good.

It’s also worth knowing that suman can also be made out of cassava.

Latik is the sauce that goes so well with suman. It’s a sweet sauce that tastes so good.

Latik is the sauce that goes so well with suman. It’s a sweet sauce that tastes so good.

It’s made out of coconut milk, another popular ingredient in Filipino cuisine.

Since suman and latik are perfect for each other, it’s but natural to join them together as one.

Since suman and latik are perfect for each other, it’s but natural to join them together as one.

Hence, the name suman latik. 😄

Two pieces of suman sliced into smaller pieces topped with latik.
Suman smothered with latik. Perfect with coffee.

Kinds of Latik

There are two versions of latik. One is the creamy version, as seen in the photos above.

The other version is dry, very dry but nonetheless, still sweet. 

The other version is dry, very dry but nonetheless, still sweet.

Needless to say, both versions work so well as toppings. But I do like the creamy version better.

With the creamy version, the latik seeps right through the suman, while the dry version just stays on top. 😉

Is It The Same As Suman Lihiya?

You might be hearing some people say suman lihiya.

Suman lihiya is pretty much the same, except for the fact that it has one distinct ingredient. That ingredient is lye water or in the local dialect, lihiya.

Suman lihiya is pretty much the same, except for the fact that it has one distinct ingredient. That ingredient is lye water or in the local dialect, lihiya.

Some people think that lihiya is the dried latik on top. No, it’s not.

Some people think that lihiya is the dried latik on top. No, it’s not.

Lihiya is an ingredient that adds to the color of the suman.  It’s worth knowing that not all suman is made with lihiya. 🙂

Suman Latik Recipe

At a glance, you might think it’s hard to make some suman latik. On the contrary, you can easily make it at home.

You will need the following ingredients for suman:

Wash the sticky rice. Get a pan and pour in the coconut milk. Heat up the coconut milk. Add in the sugar. Then add in the salt. Give it a good stir until the sugar and salt dissolve. It’s almost like making biko.

Read Related: Biko: We Tried Making It At Home And Here’s What Happened

Add in the sticky rice and stir continuously until the sticky rice absorbs the coconut milk. Once everything is all sticky, you can remove it from the fire.

Prepare the banana leaves. Cut them into your desired size and wipe each one well. Then heat each one up in an empty pan or over the fire. Make sure not to burn it. Just run it over the fire pretty fast.

At this point, you can start wrapping the suman with the banana leaf. Just make sure to wrap tightly, folding each one very well.

Once you’re done wrapping each of the suman, you will arrange them in a pan and boil for an hour over low medium heat. Once you have arranged each suman in a pan, pour in 5 cups of rice. Cover the  pan and boil for an hour.

Two pieces of suman on a banana leaf with latik on the side.
The perfect combination. You can also try sprinkling some muscovado sugar on the suman. 👍

You will need the following ingredients for latik:

Heat up the pan and pour in the coconut milk. Mix it until it becomes creamy. It’s like you’re making yema.

Related Read: Yemashita: Soft Like Pastillas, Creamy Like Yema

Then add in the brown sugar and mix again. Soon as the texture becomes creamy, add in the salt. Keep on mixing to avoid burning it.

Remove from fire once it’s creamy enough for you. Place in a jar.

Check on the suman and remove it from the fire as well. Your suman latik is ready. 😃

You can always double the latik recipe to enjoy more of it because it’s really good. ❤️

Another alternative to latik is muscovado sugar. You can sprinkle some muscovado sugar on the suman.

But then, of course, it wouldn’t be suman latik anymore. 😁

Nonetheless, muscovado sugar works if you’re running low on latik.

Related Read: The Best Suman Latik Is From Tita Nene’s Delicacies

I usually heat up the suman (sprinkled with muscovado sugar) in the microwave for about 2 minutes, just enough time to melt the muscovado sugar.

Do you have any tips and tricks to share when it comes to cooking and eating suman latik? Feel free to share your thoughts with us.

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