Ube Suman with Latik
Soft and chewy ube suman topped with latik curds.
Servings 24
Calories 98kcal
Cost $7-$8
Equipment
- Steamer
- Pan (for the latik)
- Banana leaves (24 6x8-inch pieces)
Ingredients
For the Latik
- 1 (14-ounce) can coconut cream
For the Ube Suman
- 2¼ cups glutinous rice flour
- 1 cup cooked and mashed ube
- 1 (14-ounce) can coconut milk (about 1⅔ cups)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ube extract or flavoring or to taste
- A pinch of salt
Instructions
- Make the latik, then save both the curds and oil.
- Rinse the banana leaves and remove the thick rib. Pass over a flame to soften, then cut into rectangles (6x8-inch).
- Mix the glutinous rice flour, ube, coconut milk, sugar, vanilla extract, ube extract, and salt into a thick paste.
- Lightly grease each banana leaf with the coconut oil from the latik. Add about 3 tablespoons of mixture, then shape into a log. Sprinkle with latik, then roll and fold to seal.
- Steam over medium heat for about 30 minutes, or until firm and cooked through.
- Cool slightly before unwrapping. Top with more latik, or enjoy as is.
Notes
- Glutinous rice flour: Also called sticky rice flour or malagkit; gives suman its chewy texture.
- Ube: Use fresh or frozen ube. Purple sweet potato also works. If using ube halaya, reduce the sugar by ¼ cup.
- Soften the banana leaves: Pass over a flame so they fold easily.
- Grease lightly: A little coconut oil helps prevent sticking.
- Don’t overfill: Leave space so they’re easier to wrap.
- Cool slightly: Let the suman set before unwrapping.
Nutrition
Calories: 98kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg