Suman Mais

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Suman mais is made from cornmeal that is a favorite snack in the Philippines. It is considered as a kakanin like the Palitaw and Bibingki I made. Cornmeal is a common staple food that is grounded from dried maize (corn). It has fine, medium, and coarse consistencies
but not as fine as wheat flour. This type of suman is not like the sticky one’s that uses glutinous rice. This is also called darak mais in our province of Pampanga.

suman mais on banana leaves
Sweet cornmeal wrapped in banana leaves!

I remember buying raw cornmeal from millers and my mom would then cook it with sugar. You can also buy them in sari-sari stores placed in newspaper cones. In this recipe I’ll show you another way of preparing cornmeal. Enjoy it with coffee, tea or a cold drink!

suman mais on a fork

With just a few ingredients, you’ll be able to make this yummy treat. For the banana leaves, you can find them in Asian stores. This is another way of enjoying cornmeal! It’s easy and quick to make and a healthy snack for family and friends.

suman mais pinterest

The secret ingredient is always LOVE

Tips for Suman Mais

  • You can freeze the suman for later consumption and just steam them when your ready to eat.

Suman Mais

This is another way of enjoying cornmeal.
Prep Time5 mins
Cook Time1 hr
Course: Dessert, Snack
Cuisine: Filipino
Keyword: cornmeal, darak, mais, maize, suman
Servings: 6 pieces
Author: Mia

Ingredients

  • 1 cup cornmeal
  • 1 cup sugar
  • 1 cup coconut milk
  • pinch of salt
  • 6 pieces banana leaves cut into squares approx 6 in. x 6 in. (for wrapping)

Instructions

  • Prepare the banana leaves wrapper by cutting them into 6 in. by 6 in. Turn on your stove and pass the leaves on top of the fire being careful not the burn them. This will make the leaves softer and much easier to fold when wrapping the suman.
  • In a bowl. Add all ingredients and mix well until incorporated. The mixture should be cohesive or stick together.
  • Take one banana leaf and lay it down on a plate. Scoop 1 ½ tbsp of the cornmeal mixture and lay it on top – in a rectangular shape (3½ in. by 1 in) – of the leaf.
  • Carefully fold the banana leaf together with the cornmeal until you reach the edge. Then fold the open sides to seal the suman. Repeat the process until you finish all of the cornmeal.
  • Place them on the streamer folded-side-down and steam for an hour. Cook time may differ depending on the steamer or the way you steamed them.
  • Let cool down and serve. Bon Appetit!

Notes

You can use a large pot and place a trivet at the bottom as an alternative for a steamer.

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