Filipino Delicacies: Suman

     No Filipinos have not tasted the sweet and savory kakanin. Who wouldn't persist to taste it's sticky yet sweet and delicate taste?

     Kakanin, or Rice cakes as they refer to call it, is one of the best delicacy that Filipino should be proud of. Aside from the famous Lechon and pancit, kakanin gain its popularity in fiestas and other special celebration. Every region has their own variations of kakanin. Appearance, taste, ingredients and preparation depends on the region or town where it originated or even on the person's family where he adopted the recipe.

1. Suman - I put it on first on the list because of its being common and availability in the market. Usually made out of glutinous rice wrapped in a coconut or palm leaves and steamed. Here are several types of suman

• Suman sa Ibus - Glutinous rice wrapped over a coconut or palm leaves, steamed with water and small amount of salt. These yellow leaves that serves as its container will attract everyone's eyes. Its sweet taste from the rice yet salty flavor matches hot chocolate and coffee for breakfast or simply match it with ripe mango on an afternoon as a miryenda or snack.

•  Suman sa lihiya - Another favorite on the list. Glutinous rice wrapped in banana leaves and steamed with coconut leaves instead of water. It goes with the latik, made of coconut milk's residue, cooked over medium heat. 

Ranchero's Merienda

•  Suman sa Kamoteng Kahoy (Cassava) - Made of grated or finely ground cassava, wrapped in banana leaves and steamed in coconut milk and sugar.

When adobo met feijoada