kruizing with kikukat

Monday, February 29, 2016

Biko, Suman, or Whatever It's Called

This was the first weekend in a long time when I did absolutely nothing.  There was no chauffeuring to do.  There was no program to attend.  There was nothing.

I started out the weekend with a Friday night get-together at a coworker's pad.  Unfortunately, most of my pals weren't able to make it.  theKeeper was in Honolulu and OllieMama had a piercing headache.  I'm not sure where everyone else was.  Bummer.  But I still had a nice time, and it was very generous of my coworker to invite us over.   Maybe everyone can come over here next time.

But that was it.  There was nothing else.

If I had been thinking ahead, I could've made suman.  It's been months since 3M has made some for me.  3M is really nice...whenever she makes it, she slides me a few ginormous pieces.  She says she often makes it for potlucks too, so the Friday get-together might have been a good time to make it. 

I am really not a fan of Filipino desserts.  I don't care for flan, and I don't like puto (steamed cakes).  But suman is different.  It has just the right amount of sweetness, and I love the flavor of coconut.

I wish I could write more for this post, but I'm mentally drained.  I spent the last two days of last week at workshops, doing my best to play nicely. 

click on recipe title for printable recipe

     6 c sweet (glutinous) rice, rice cooker cup size
     1 can coconut milk
     1 can coconut cream (not cream of coconut)
     2 c brown sugar, packed, divided
     1 jar macapuno (coconut sport or strings)

Wash rice and soak for 3 hours.  Drain.  Place rice in rice cooker.  Add coconut milk.  Add water to make liquid to just over 6 cups line.  Add 1 cup brown sugar and stir.  Cook rice.  Let steam an additional 20 minutes after cooking time is done.  Meanwhile, grease bottom and sides of a 9 x 13" pan.  Pour coconut cream into a small saucepan.  Add remaining cup of brown sugar.  Heat on medium-low until mixture thickens.  Keep warm until rice is ready.  Preheat oven to 350 degrees.  Stir cooked rice to distribute brown sugar, which has likely settled to bottom.  Add macapuno and 3/4s of coconut cream mixture.  Stir to distribute macapuno evenly.  Spread evenly in greased pan.  Pour reserved coconut cream mixture over top.  Bake 30 minutes.  Switch oven to broil and broil 3-5 minutes.  Do not allow topping to burn.  Cool completely and cut into pieces.

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