There are numerous varieties of suman, with almost every town or locality having its speciality. Some are:[1]
Binuo (orSuman sa Binuo) – A rare variety of suman, theglutinous rice is soaked, milled, mixed withcoconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.
Kurukod orkurukud - A type of cassava suman with a filling of sweetened grated coconut (bukayo)[2]
Moron (or chocolate suman) - A type of glutinous rice suman mixed with chocolate tablea (tablets) or mixed with cocoa powder Most versions of moron have the chocolate suman twisted with the regular suman. It hails from Eastern Visayas among theWaray people especially aroundTacloban City in the province ofLeyte.
Palagsing - A local variety of suman fromButuan using unaw starch, orsago, and often with pieces of coconut; it bears a characteristically red color and has a sweeter taste; this dish is known asSuman Ukaw (and also asAmbulong Suman orAmboeong Suman) inAklan
Suman sa Ibus (or simplyIbus)[3] – An ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves calledIbus orIbos, and fixed with the leaf's central shaft. That is then steamed using water mixed with "luyang dilaw" (turmeric)—giving it a distinctly yellow colour—and served either with a mixture of shredded coconut and sugar, or latik (reduce coconut milk until white lumps form and simmer until golden brown).
Sumang Inantala – The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut frombanana leaves.
Sumang Kamoteng Kahoy[4] –Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.
Suman sa Lihiya[5] – Soaked glutinous rice mixed with coconut milk is treated withlye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik—the brown one which has been darkened with extended cooking and has a strongercoconut flavor, or the white one which is more delicate in taste. Also known asAkap-akap from the way it is bundled and sold; it is usually sold in pairs, hence the name.
Sumang Inilonggo – Refers toBiko inHiligaynon/Ilonggo as opposed to the traditional suman
Suman wrapping is a unique art in itself, and can be traced to pre-colonial roots. Wrappers utilize a wide variety of indigenous materials such as palm,banana,anahaw andbamboo leaves,coconut shells, and others. Some wrappings are simple folds such as those found in thebinuo and thekamoteng kahoy, resulting in rectangularsuman. Others are in vertical coils like theinantala, giving it a tubular form. Still others are in pyramid-like shapes, like thebalisungsong. Some forms ofsuman are eaten like ice cream–with cones made from banana leaves, and still others are in very complex geometric patterns like thepusu ("heart"). Some are woven into the shape of a banana blossom (which in the Philippines is referred to as the banana plant's "heart"), or thepinagi (from the wordpagi, meaningstingray), a complex octahedral star.[1]
Suman dishes (as well as savory variants likebinalot andpastil) are differentiated frompusô (orpatupat), in that the latter use woven palm leaves.[1][6]
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