Suman at Halaya
Christmas Eve (Noche Buena)
New Year’s Eve (Media Noche)
Suman at Halaya is another pair of Christmas holiday food that Filipinos habitually eat together like the “Bibingka and Puto Bumbong”. The first photo is taken from our Christmas eve table (Noche Buena) while the second photo is taken from our New Year’s eve table (Media Noche). Both delicacies are sticky so Filipinos traditionally have them in their table especially during New Year’s eve because of the (funny) belief that sticky foods make the luck sticks as well. Some seriously believe this, some for fun but most have them because they are just simply delightfully good to eat.
The suman and Halaya in the first photo were bought from the local (commercial) market while the Suman and Halaya in the second photo are “home made”. “Home made” here means that I personally know who cooked the suman and halaya. The suman is from a neighbor who is known for making and selling suman in our neighborhood. while the halaya is from a friend who especially brought it from Laguna – a provincial town just outside the city.
Suman can be simply called as a “sticky rice in banana leaf”, while Halaya is an “ube jam”. Suman comes in variety but the most popular during the holiday season is the plain one. Here are some recipes of these two delicacies that I got from the net.
Suman sa Ibus (Simple Recipe)
* 3 cups malagkit rice
* 2 teaspoons salt
* 2 cups thick coconut milk
1). Soak malagkit in water for an hour or until grains are swollen. Drain.
2). Add salt and coconut milk. Mix well.
3). Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.
4). Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.
How to wrap a Suman Sa Ibus:
* Fold the end of the buri leaf by 1 ½ inches.
* Fold the bottom edge into a triangle.
* Start rolling up the buri leaf in an overlapping manner.
* Roll up the buri to make a tube.
* Attach a small piece of wooden pick to secure the tube.
* Fill the tube with malagkit.
* Seal the ibus tube.
* Tie with strips of buri.
Ube Halaya Recipe
- 1 kilo ube yam root
- 1 can (14 ounces) evaporated milk
- 2 cans (12 ounces) condensed milk
- 1/2 cup butter or margarine
- 1/2 teaspoon of vanilla (optional)
- On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
- Peel and finely grate the ube yam.
- Heat a big wok in medium heat.
- Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
- Add the 1 kilo grated ube yam,
- Adjust the heat to low
- Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
- Add the evaporated milk and continue to mix for another 15 minutes.
- Let cool and place on a large platter.
- Refrigerate before serving the halayang ube.
- You may spread additional butter or margarine on top of the jam before serving.
- For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
- Instead of manually grating the ube, you may cut it in cubes and use a blender to powderized the ube.
- 1 kilo ube, boiled and grated
- 2 cups coconut milk
- 2 cups evaporated milk
- 1 ¼ cups sugar
- butter for greasing
- In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
- Cook over medium fire until very thick.
- Stir constantly to prevent sticking.
- Mold in greased pans. Cool.
- Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
- Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
- Cook over low heat, and stir constantly for 25 minutes.
- Before removing from heat, add lemon rind.
- Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya.