Suman pinipig is just the right dessert after a hearty meal. A banana-wrapped Filipino delicacy that is so easy and needs few ingredients to make. It might be simple but it’s one of the best desserts you’ll ever have!
Suman is one of the many delicacies that Filipinos enjoy. There are many variations like cassava suman, suman sa lihiya, and suman mais. Suman pinipig can be considered a top contender in the kakanin department with its distinctive greenish hue and unique texture. These rice cakes of Bulacan with coconut curd are so delicious yet easy to prepare and doesn’t hurt your wallet.
What is Pinipig?
Pinipig are young grains of glutinous rice that are pounded until flat then toasted. The rice is harvested while still green and when the husk is removed, the grains are pounded using large wooden mortars and pestles.
In the Philippines, various desserts and drinks incorporates pinipig. It adds more texture and makes desserts more enjoyable.
How to make
With only 6 ingredients, you’ll be able to make this yummy dessert or snack. Firstly, you’ll need pinipig which you can buy in Asian stores. Coconut milk, sugar, salt and pandan extract are available in groceries near you.
This recipe is quite straight-forward and doesn’t require any special technique. Toast the pinipig first in a pan over medium heat and set aside. Using the same pan, pour the coconut milk, sugar, and salt then stir until sugar granules dissolve.
Cover the pan with a lid and bring to simmer. Tip in some pandan extract and stir until the mixture has a uniform greenish hue and add the toasted pinipig. Keep stirring until the mixture is thick, cohesive and doesn’t stick to the pan. Remove from heat and let it cool down.
Place 1 1/2 tbsp. of the pinipig mixture on top of greased banana leaves and mold into a cylindrical shape. Slather with a tsp. of latik and roll the banana leaf to secure the mixture inside. That’s all to it and it’s ready to serve.
Tips for better results.
This basic recipe is delicious on its own but you can make it more tasty by:
Adding shredded young coconut while cooking or you can also use macapuno without the syrup and lessen the sugar.
Anise seeds is also sometimes added to give it more flavor.
If you do not have banana leaves, you can place the cooked pinipig mixture in a baking dish and top it off with latik and serve like kalamay.
The secret ingredient is always LOVE
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- 1 ½ cup pinipig
- 2 cups coconut milk
- ¾ cup sugar
- ¼ tsp salt
- ¼ tsp pandan extract
For latik (coconut curd)
- 2 cups coconut milk (or coconut cream)
Making the latik or coconut curd
- In a pan over medium heat, add coconut milk and bring to a boil. Stirring occasionally until liquid starts to thicken.
- Lower heat and let simmer. When oil starts to separate and solids begin to form, stir and scrape sides and bottom of the pan to prevent from burning the curd. Continue to cook and stir until curds turn golden brown. Transfer in a bowl.
Making the suman pinipig
- Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames to make it soft and pliable. Set aside.
- Heat medium pan over medium heat and tip in the pinipig for 2-4 minutes. Remove and transfer pinipig in a bowl. Set aside
- Using the same pan, pour coconut milk, sugar and salt. Stir until granules dissolve and cover with a lid. Simmer for 3-5 minutes over medium heat. Add pandan extract and stir until uniform in color.
- Tip in toasted pinipig and stir-cook until pinipig absorbs the coconut milk and the consistency is thick, cohesive an does not stick to the pan. Remove from heat and let it cool down.
- Lay banana leaf in a flat surface then scoop 1 ½ tbsp. of the pinipig mixture near the edge of the banana leaf. Mold the pinipig mix into a cylindrical shape approx. 4-5 inches long and spread 1 to 2 tsp of latik on top. .
- Roll the banana leaf firmly to wrap the pinipig mix then fold both sides of the leaf to secure the mixture inside. Repeat the process until all pinipig mixture is done. Serve and enjoy. Bon appetit!