Kalamay-Hati or Calamay Hati Recipe

Kalamay, just like the suman, do have many names, kinds or variations. Each and every region in the Philippines seems to have their very own type of Calamay. One of the most common type and Pinoy favorite is the Kalamay-Hati or Calamay Hati.

This Filipino authentic dessert or sweets is a best seller during family gathering or event. This kind of dish is a perfect addition for your table of sweet and colorful foods this Christmas season.

Kalamay-Hati Image Credit - PinoyDesserts.Net Kalamay-Hati Recipe Page

5 Delectable Suman Delicacy From 5 Philippine Provinces

Suman or rice cake is a local snack that is typically served by Filipinos not only during “merienda” but during special occasions as well. These cakes that are made of glutinous rice are usually wrapped in either banana or young coconut leaves and sometimes served with ripe mangoes as a complement.

Being one of the most famous Filipino foods, most provinces all around the country have their own type of “suman” which they claim as their signature version .Right now, we are indeed lucky because we are going to bring you on a travel to the different provinces of the Philippines as we try to distinguish the different appearances and tastes of various “suman” or rice cakes coming from their respective origins. 

1.    Suman Ibus Recipe – This type of “suman” is the perfect combination of ripe mangoes as the said dish is characterized by its being salty. As part of our local history, this is known as the exact type of suman which Dr. Jose Rizal, our national hero, would love to eat. By appearance, these cakes are usually wrapped in young coconut leaves and are being sold in bundles along the native delicacy stalls of Central Luzon Provinces. 

2.    Suman sa Lihiya – Such Genuine Filipino rice cake could be eaten with hot chocolate or coffee for beverage. Its name came from its appearance when the cooked banana leaf (banana leaf is used as a wrapper) changes the original color of these rice cakes from white to green. As of its origin, you would know that the “suman Lihiya” is genuinely made in Oriental Mindoro when it comes with coco jam for its dip instead of the traditional grated coconut and sugar dip. 

Suman Sa Lihiya Image By Rice Recipe - Philippine Rice Research Institute

 3.    Patupat – This “suman” variety I think is one of my favorites as I would always remember eating this food in m younger years. This rice delicacy could be easily found in the markets of northern and central Luzon. To give you a brief background, Patupat may come in two variations. The ones that are made from Central Luzon are typically square and wrapped in woven palm leaves while the ones that are made from the Northern provinces such as Ilocos are triangular in appearance and  covered in banana leaves. The Patupat that come from Central Part of the country are far sweeter than the rice cakes found in Ilocos. Thus, if you are someone who loves to eat sweet food, then the Patupat from Central Luzon is a must taste for you.

4.    Linapet – Is another enticing rice cake which is created in Mountain Province and in some areas of Ilocos Region. Like typical rice cakes, they come in stick form and covered with banana leaves but what makes this variety unique is its role in a Filipino Funeral tradition. That’s right; this enticing food variation for “suman” is used as an offering for the spirits on a traditional Funeral Prayer Ritual.

5.    Suman Latik – Started to become well known in “LeyTe” and has continued to spread and had variations in Luzon Provinces. What distinguishes Suman Latik to other types of local Rice cake is its unique dip made from syrup of honey with “latik” or coconuts curdle. 


Alright, I guess we all have filled our brains with enough information about these different types of Local Rice cakes “sumans” made in different provinces. I know that reading about these food made us feel hungry and eager to visit these different provinces where the 5 most tasty and genuine Filipino suman is created. I hope you all enjoyed reading my article have a great day and I hope to see you enjoy eating local rice along the native delicacy stores of every province that has been mentioned in the article.

Filipino Christmas Foods Sidewalk Version

In this post, I will list down authentic Filipino Christmas foods that can be seen and found at the sidewalks. Although, these foods can be cook and sell anytime of the year, it was always at the month of December that they can be seen lined up at the sidewalks. It is like more of a traditional Xmas foods or something, nevertheless, these foods also represent the spirit of Filipino Christmas celebration.

Puto Bumbong

Typically, Christmas can be seen with the colors of red and green. But, to us, Filipinos, Christmas is somewhat associated with the colors of of lilac and yellow. Why? because Christmas heralds the season of the puto bumbong and bibingka.
Puto bumbong is considered a delicacy and a part of Philippines Christmas atmosphere that has a unique preparation.

Bibingka

Bibingka is very popular delicacy here in the Philippines. Typically, rice flour is used in preparation of Bibingka. Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut.

Suman

Suman is a rice cake made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar. Suman do have many kinds or varieties and all of them are being sell at the sidewalks during Christmas season.

We now have the foods and as far as drinks are concerned, the most common type of drinks partnered with above listed delicacy are "tsokolate" and "salabat". Although coffee and water also serves well.

Now, are you craving for the above listed Pinoy Christmas foods and drinks? I am!

Binalay

Binalay is another kind of authentic Filipino kakanin from Ilagan, Isabela. This is similar to "Palitao" which is more sticky and squeezed. Binalay is made of glutinous rice and panocha.

Suman Binalay Image Via TripWow.TripAdvisor.Com

Binalay Recipe Ingredients:

* 1 liter glutinous rice (malagkit), soaked in water overnight
* 1/2 cup water
* 15 pcs banana leaves, 7"x7"
* 4 cups coconut extract
* 1 glass water
* 1 pair big size panocha (store bought)

Binalay Recipe Cooking Procedure:

1). Grind soaked glutinous rice finely (remove excess water before grinding).

2). Mix ground glutinous rice and 1/2 cup water.

3). Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.

4). Put in steamer until cooked.

Binalay Sauce:

1). Cook coconut milk in pan until latik turns brown.

2). Remove half latik and separate little oil for banana leaves.

3). Add water and panocha into pan with half latik and coconut oil.

4). Continue cooking until panocha melts (sauce thickens when removed from fire).

5). Add remaining latik to mixture.

Suman Recipe And Varieties

Suman is a rice cake made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar.

Suman is a major part of Filipino foods and delicacies. It is commonly being shared or given as a gift and/or pasalubong.

There are so many variations of suman. The most common suman varieties are listed and described below.

Suman sa Binuo - The glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.

Suman sa Ibus - The glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus, and fixed with the leaf's central shaft.

Suman sa Inantala - The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves.

Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik.

Suman Sa Lihiya Image Via goonswithspoons.com

Here is a simple and very basic Suman Sa Ibus recipe ingredients and cooking instruction.

Suman Sa Ibus Ingredients:

* 3 cups malagkit rice
* 2 teaspoons salt
* 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions - How To Make Suman:

1). Soak malagkit in water for an hour or ntil grains are swollen. Drain.

2). Add salt nd coconut milk. Mix well.

3). Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.

4). Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.

5). Serve with sugar or ripe mango.

How to wrap a Suman Sa Ibus:

* Fold the end of the buri leaf by 1 ½ inches.
* Fold the bottom edge into a triangle.
* Start rolling up the buri leaf in an overlapping manner.
* Roll up the buri to make a tube.
* Attach a small piece of wooden pick to secure the tube.
* Fill the tube with malagkit.
* Seal the ibus tube.
* Tie with strips of buri.