This recipe requires glutinous rice and coconut milk and the wrap is made from buri or palm leaves. The word “Ibos” pertains to the buri leaves or palm leaves that are used to hold the ingredients. This is the counterpart of banana leaves in other suman recipes.
The challenge in preparing suman sa ibos is not in the cooking process, but in preparing the container. You will need to swirl the buri leaves over a mold to make individual containers. This needs to be locked properly to hold its form. The mixture of glutinous rice, coconut milk, and salt is scooped to each container. These are boiled for several minutes before serving.
Suman sa ibos is best eaten with ripe mangoes. I also like it with granulated white sugar.
Try this Suman sa Ibos recipe. Let me know what you think.
- 4 cups glutinous rice
- 1 1/4 tablespoons sea salt
- 2 1/4 cups coconut milk
- 1 cup water
Make the buri container by swirling the buri leaves on a mold that is about 1 1/2 inches in width. Lock the cylindrical leaf container that you made to prevent the leaf from swirling back.
Wash the rice and then place in a large bowl.
Pour-in water. Let the rice absorb the water.
Pour-in the coconut milk and then add the salt. Gently mix and let stand for 10 minutes.
Scoop the mixture to the buri container and then seal. Set aside.
Arrange the suman in a large cooking pot. Pour-in about a quart of water. Let boil.
Adjust the heat to low-medium and let the suman cook for 60 to 90 minutes.
Remove from the cooking pot. Let the temperature cool down.
Serve with ripe mangoes on the side. Share and enjoy!