Suman Pinipig
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!
Servings: 6 pieces
Calories:
Ingredients
For suman
- 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
Instructions
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!