Suman Pinipig With Latik (Suman Cum Pinipig)

Suman Pinipig With Latik(Tagalog pronunciation) refers to two different ingredients in Philippine cuisine. In the north it refers to solid coconut curds, the byproducts of coconut oil production, used as garnishing for a variety of desserts. In the Visayan region it refers to a thick syrupy caramelized coconut cream used as a dessert condiment.It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar. Suman is also known as Budbud in Visayan dialects in other parts of the Philippines.

Assemble these supplies:

• 4 cups pinipig
• 2 cups sugar
• 1/2 teaspoon salt
• 3 cups coconut milk A.
• pinch of toasted anise

Steps in preparation: 

Soak the pinipig in 1 1/2 cups thin coconut milk or water for 1/2 hour. Boil the rest of the coconut milk with sugar. When the syrup is thick add the pinipig, the salt and anise, stir and cook until thick. Remove from the fire and allow to cool. Roll and wrap a portion of this mixture in pieces of banana leaf dotted with latik and fold the 2 ends under. Put together in pair and tie.