入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Suman
Glutinous rice cooked in coconut milk, rolled tight in banana leaf and boiled again until it sets into a firm log — unwrapped at the table and dipped in sugar, and it is somebody's whole childhood.
来源
食谱提供 Filipino home kitchens · 🏺 传统 · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Philippines · coconut rice cake in banana leaf — An ownerless traditional dish, so no cook is credited. The cited article confirms suman, or budbud, as an elongated rice cake originating in the Philippines, made from glutinous rice cooked in coconut milk and often wrapped in banana leaves. The half-cook stage, the leaf-softening step and the submerge-the-whole-hour rule are this book's own.
Watch it being made · 3 videos
⏱ 110 分钟🍽 10 人份🔥 250 大卡🇵🇭 菲律宾
素食纯素无麸质无乳制品
步骤
Pass the banana leaves briefly over a flame or through boiling water until they turn glossy and floppy.
💡 Untreated leaf cracks along the ribs the moment you fold it. Ten seconds of heat is the difference between wrapping and swearing.
Cook the drained rice with the coconut milk, sugar and salt over low heat, stirring, 12 minutes — until the liquid is absorbed but the grains are still firm in the middle.
💡 Half-cooked, deliberately. It finishes in the boil, and rice cooked through at this stage turns to paste inside the leaf.
Cool the rice until you can handle it. Put 3 heaped tablespoons along one edge of a leaf, roll it into a tight log and fold both ends under.
Tie two logs together, back to back, with string.
Boil the parcels in plenty of water, fully submerged, for 60 minutes. Top the water up as it goes down.
💡 Fully submerged the whole hour. A parcel that breaks the surface cooks unevenly and comes out chalky down one side.
Lift out, drain and cool at least 30 minutes before unwrapping — it sets as it cools.
Serve with sugar to dip, or with ripe mango.
💡 小贴士
- Every province wraps it differently and swears theirs is correct — suman sa lihiya in lye, suman moron with cacao, budbud kabog from millet. This is the plain coconut one, the ancestor of the rest.
- It keeps three days at room temperature in its leaf, which is exactly why it was invented. Fridge it and it goes hard; steam it back.
你可能还喜欢
分享这份食谱
做过这道菜吗？在秀场分享一张照片吧。
晒出我的作品 →