Typically square or rectangle in shape. The glutinous rice is wrapped in banana leaves after adding the lye, cooked either by boiling or steaming, which makes the banana leaves turn brown. Served with sugar and grated coconut sprinkled on top, or with coconut caramel sauce .
A variety of Pinoy steamed rice cake, prepared with cheese toppings or with butter and or grated fresh coconut. A good accompaniment to a number of savoury dishes such as; Noodles (pansit), cellophane noodle soup (sotanghon) and pork blood stew (dinuguan).
This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. But-ong – Young Coconut.
A Filipino dessert made-up of fruit pudding, topped in with coconut curd or flakes. This dessert has always been a Filipino favorite and usually served during fiestas and holidays, especially Christmas.
Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.
Binagol is made of a talyan root that has been crushed or grated, a type of root crop similar to taro. Mixed with coconut milk, condensed milk, sugar and cooked like a sticky cake, steam in coconut shell and wrapped tied in banana leaves that covers it.
A coconut pudding that has a purple color and the consistency of thick gelatin. It is creamy and has a delicate flavor. Coconut milk, cornstarch and ube powder mixture that is cooked over a low flame. When the mixture thickens, sprinkled on top with coconut flakes or coconut sports and corn.