Pirurutong na Biko with Coco Jam, Suman na Pirurutong

Suman is traditionally cooked during the Christmas Season, there are countless versions and types from patupat of the Ilocanos to the sinukmane of Laguna. Local names are based of what type of rice, method of cooking or type of leaf wrapping used. I have to post my suman na pirurutong now before the end of the Holiday Season otherwise it would be irrelevant to post the delicacy after the New Year.

I have made two variants on my suman na pirurutong. The first one is cooked biko style topped with coco jam.

The other one is a typical suman wraped with banana leaf and re-boiled/steamed further with coconut milk.

Here are the recipes.

Biko na Pirurutong topped with Coco Jam

Ingredients:

1 cup pirurutong, violet glutinous rice, soaked, drained
1 cup white glutinous rice, soaked, drained
2 cups coconut milk from 2 pcs. coconut
2 cups brown sugar
2 tbsp. grated orange rind
1 tbsp. grated ginger
1 tsp. salt
1 cup coco jam

Cooking procedure:

Wash glutinous rice, put in a rice cooker, add salt, grated ginger and add water as per rice cooker instructions. Cook until the cook switch has automatically switch off, remove rice cooker mains and keep aside. In a large wok put 1 cup of water, coconut milk, brown sugar and grated orange rind. Bring to a boil and simmer at medium heat for 15 minutes. Keep on stirring until the mixture is reduced to half. Stir in the half-cooked glutinous rice, mix and blend thoroughly, stir cook for another 15 minutes. When done remove from wok, place in a non-stick tray, flatten and keep aside. Top with coco jam, let cool down before serving.

Suman na Pirurutong

Ingredients:

1 cup pirurutong, violet glutinous rice, soaked, drained
1 cup white glutinous rice, soaked, drained
2 1/2 cups coconut milk from 2 pcs. coconut
2 cups brown sugar
2 tbsp. grated orange rind
1 tbsp. grated ginger
1 tsp. salt
banana leaves, flame heated, cut to sizes

Cooking procedure:

Wash glutinous rice, put in a rice cooker, add salt, grated ginger and add water as per rice cooker instructions. Cook until the cook switch has automatically switch off, remove rice cooker mains and keep aside. In a large wok put 1 cup of water, 2 cups coconut milk, brown sugar and grated orange rind. Bring to a boil and simmer at medium heat for 15 minutes. Keep on stirring until the mixture is reduced to half. Stir in the half-cooked glutinous rice, mix and blend thoroughly, stir cook for another 15 minutes. When done remove from wok and let cool down.

To wrap and cook the suman: Scoop out suman enough to make a small log the size of hotdog. Roll into logs and wrap with the banana leaf, fold ends to seal. Repeat the process to the rest of the suman. Arrange and secure folded ends of the wrapped suman in a pot line with the unused banana leaf stalk. Pour in the remaining coconut milk and 2 cups of water, bring to a boil. Set to low heat and simmer/steamed the suman until all the liquid has evaporated. Remove from pot and let cool down. Serve with hot chocolate drink.

See other Kakanin Merienda recipes: 

Turon na Saging
Turon, Fried Banana Roll 
Turon Tikoy and Fried Tikoy 
Cheesy Maruya, Fried Banana with Cheese 
Special Vigan Royal Bibingka 
Vigan Royal Bibingka Recipe 
Baked Biko Sapin Sapin Style 
Biko na Pirurutong 
Champorado with Pinipig and Pandan Milk 
Siopao Asado 
Puto Bumbong 
Pichi Pichi 
Palitaw, Dila-Dila 
Puto Special 
Baked Leche Flan