Saturday, October 23, 2010


This month's theme at Kulinarya Cooking Club is Suman. Traditionally, it is glutinous rice cooked in coconut cream, wrapped in either banana or coconut leaves, steamed and served with sugar on the side. (Check out the other blogs below for their delicious take on this popular Filipino snack.) My version is called Sumang Hubad, or Naked Suman, cooked without the banana leaves, using mini-cake molds instead. Glazed with salted caramel topping, these little sumans are a comforting snack on this rainy afternoon.

Sumang Hubad

2 cups glutinous rice
3 cups coconut milk
1 teaspoon salt
caramel topping, purchased or home-made

Preheat the oven to 180 deg C.

Wash the glutinous rice and drain well. Over medium heat, cook rice with coconut milk and salt in a heavy bottomed pot, stirring occasionally. Cook for about 20 minutes until the coconut cream is absorbed. Remove from heat and set aside.

In the meantime, drizzle about 1 tablespoon of caramel topping on each mold. Fill the mold with the partially cooked rice, pressing to fill the mold evenly. Cover with aluminum foil and place in a baking tray, pouring enough water in the tray to make a water bath (bain-marie).

Bake for about 45 minutes to 1 hour, or until the rice is tender.

Let cool for a few minutes before removing from mold. Makes 12 mini-sumans.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

The current members are:

Kath -
Trisha -
Trissa -
Olive -
Caroline -
Ninette -
Asha -
Malou -
Cherrie -
Acdee -
Valerie -
Sheryl -
Divina -
Annie -
Dahlia -
Joy -
Maribel -
Jen -
Pia -
Malaka -
Mimi -
Erika -
Kat -
Lala -
Selfie -
Connie Veneracion frm
Oggi from
Katrina Kostik from
Rochelle Ryan from


  1. I have heard of this but never made it. It is great! I can't wait to try it.

  2. Annie your suman looks delicious. I have never heard of suman hubad before. I will certainly be making it if I cant find the banana leaves.

  3. Salted caramel topping sounds fantastic. I love it!

  4. Annie, this looks so good and gooey...great way to have suman without the wrapping drama, love the sauce=)

  5. Looks like we all rose to the challenge! Great posts, girls!

  6. Wohoho! Wwwwooowww!! Now that's a different take on the humble suman. I love that new spin - the caramel sauce is simply to die for!

  7. wow, Looks amazing. I love how you drizzle it with caramel.

  8. love your suman, it looks so delicious and very simple to make too. I love the idea of hubad na suman (because I don't know how to properly wrap a suman) ;)

  9. Trisha, Cherrie, Olive and BGirl - although I love traditional suman, the caramel sauce really made a difference!