Ube Suman sa Latik

Steamed rice cakes infused with ube and topped with caramelized coconut curds.

Course Dessert, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 98kcal

Author Nora Rey

Cost $7-$8

Equipment

Steamer
Skillet for the latik

Ingredients

For the Latik

1 (14-oz) can coconut cream

For the Ube Suman

2¼ cups glutinous rice flour more as needed; see note
1 cup ube or purple yam (about 8 ounces) cooked & mashed; see note
1 (14-oz) can coconut milk (about 1⅔ cups)
1 cup brown sugar (about 7 ounces) light or dark
1 teaspoon vanilla extract
½ teaspoon ube extract or flavoring more to taste
A pinch of salt
Banana leaves (24 6x8-inch pieces)

US Customary - Metric

Instructions

Make the latik: Begin by boiling coconut cream in a skillet over medium-high heat. Once it starts to boil, reduce the heat to medium and simmer, stirring frequently until the oil separates and brown curds form. Strain the curds from the oil, saving both for later use.
Prepare the banana leaves: Rinse or wipe your banana leaves, cut the central rib, and pass them over an open flame to make them flexible. Cut them into pieces into 6x8-inch rectangles .
Combine the ingredients: In a bowl, combine the glutinous rice flour, mashed purple yam, coconut milk, brown sugar, vanilla extract, ube extract, and a pinch of salt. Mix until you achieve a thick paste, adding more glutinous rice flour as needed. It's okay if the mixture isn't completely smooth because of the ube.
Grease the banana leaves: Lay a banana leaf on a flat surface horizontally. With the coconut oil residue from making the latik, grease the lower area where you'll put the mixture on.
Wrap the suman: Place about 3 tablespoons of the suman mixture on the lower part of the leaf, leaving space on the sides. Shape it into a log about 4 inches long. Sprinkle some latik over the mixture.
Fold the bottom over the mixture, making sure it's snug but not overly tight. Continue rolling it to form a somewhat flat, elongated shape around the cassava.
Fold the sides under to seal in the mixture and give it its traditional log-like shape. As an option, you can tie them in pairs using a strip of banana leaf, with the flaps facing each other.
Steam the suman: Fill your steamer with water and bring it to a boil. Arrange the wrapped suman in the steamer basket.
Cover and steam over medium heat for about 30 minutes, or until the suman is firm and thoroughly cooked. Regularly check and refill the water as needed.
Serve: Allow you Ube Suman sa Latik to cool slightly before unwrapping. Sprinkle some more latik or enjoy them as is.

Notes

Glutinous rice flour: Also called sticky rice flour or "malagkit," this type of flour turns chewy and sticky when cooked.
Ube or Purple yam: If you can't find fresh or frozen ube, you can use purple sweet potatoes, just as I did, that have been boiled and mashed. Ube Halaya is another option, but reduce the sugar in the recipe by ¼ cup.

Nutrition