Friday, July 29, 2011

suman maruecos

Suman maruecos from a booth that sells native Bulaqueño snacks and delicacies in Market-Market, Bonifacio Global City, Taguig City


suman maruecos  (sú-man ma-ru-we-kos) Bulaqueño snack [n.] purple rice suman. This is prepared using 2 cups of purple (or violet) glutinous rice, washed, drained, then soaked in water for at least 4 hours before it is ground into galapong (rice flour batter). Another 1 cup of ground ordinary rice (rice flour) is added and mixed well in the galapong to minimize the stickiness of would be suman maruecos. 1/2 cup of coconut cream and 1/3 cup of sugar is added and mixed well for every cup of galapong produced.()

The mixture is then cooked in a pot, and stirred continuously until it thickens. When done, the pot is removed from fire and allowed to cool.

When cool, 2 spoonfuls of cooked mixture is laid on a spread of banana leaf wrapper and rolled to shape like a thick stick (or jumbo sausage) and topped with sprinkles of latik (the aromatic brown residue of boiled coconut cream, as in making coconut oil. Lunok in Cebuano). The banana leaf is then rolled to wrap the suman maruecos, and folded on both ends to seal. Then the newly packed suman maruecos is piled in a steamer and steamed for about 30 minutes. When cooked, the content of suman maruecos would look like a rolled tikoy (Chinese sticky rice cake) or thick calamay (sweetened sticky rice cake).

If purple glutinous rice is not available, white glutinuous rice can be used as substitute and add mashed ube to give the suman its violet color.


Check this simple recipe for suman maruecos

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