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SUMAN TAPOL with Mango “my version”

SUMAN TAPOL with Mango “my version”

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Suman Tapol with Mango: My Version of a Classic Filipino Delight

Suman Tapol with Mango is a beloved Filipino dessert that has captured the hearts of many with its sweet, coconut-infused sticky rice, wrapped in banana leaves, and topped with the tropical goodness of ripe mangoes. This dish is a staple in Filipino gatherings, known for its refreshing, creamy flavor and delightful texture. Today, I’m excited to share my version of this classic Filipino treat, which adds a personal twist to elevate the dish even further!

What makes Suman Tapol special is its balance of sweetness from the coconut and the sticky rice, contrasted with the fresh, juicy mango on top. It’s the perfect fusion of Filipino tradition and tropical flavors, making it a must-try for anyone who loves Filipino cuisine or is looking to explore something new.

Why You’ll Love Suman Tapol with Mango

  1. Tropical Flavors: The combination of coconut milk, glutinous rice, and fresh mango delivers a creamy, sweet, and refreshing bite that makes you feel like you’re on a tropical island.
  2. Easy and Versatile: While it may seem like a complicated dish, Suman Tapol with Mango is easy to make, with only a few key ingredients. You can also adjust the sweetness to suit your preferences.
  3. Perfect for Any Occasion: Whether you’re having a family gathering, a potluck, or just craving a sweet snack, this Filipino treat is perfect for every occasion. The vibrant colors and flavors also make it a fantastic dessert for celebrations like birthdays, fiestas, or holidays.
  4. Healthy and Satisfying: With its rice, coconut milk, and fresh fruit, this dessert is not only delicious but also gives you a good dose of energy, making it a satisfying snack or treat.

Ingredients for My Version of Suman Tapol with Mango

For the Suman Tapol:

  • 2 cups glutinous rice (sticky rice)
  • 1 1/2 cups coconut milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon salt
  • Banana leaves (for wrapping, or use parchment paper if banana leaves are unavailable)

For the Mango topping:

  • 2 ripe mangoes, peeled and sliced into thin strips
  • 1 tablespoon sugar (optional, depending on the sweetness of your mangoes)

How to Make Suman Tapol with Mango (My Version)

Step 1: Prepare the Glutinous Rice

  1. Rinse the rice: Start by rinsing the glutinous rice under cold water to remove excess starch. This step helps achieve that perfect sticky texture.
  2. Soak the rice: After rinsing, soak the rice in water for about 2-3 hours (or overnight for best results). This allows the rice to soften, which helps it cook evenly and become tender.
  3. Cook the rice: Drain the soaked rice and transfer it to a large pot. Add the coconut milk, sugar, and salt. Stir to combine. Bring the mixture to a boil over medium heat, then reduce the heat to low and cook for about 10-15 minutes, stirring occasionally until the rice absorbs most of the liquid. The rice should be sticky and soft but not overly wet.
  4. Let it cool: Remove the pot from the heat and allow the rice to cool for a few minutes. You want the rice to be sticky enough to hold its shape when wrapped but not too wet.

Step 2: Prepare the Banana Leaves

If you’re using banana leaves (the traditional method), you’ll need to soften them before wrapping:

  1. Soften the leaves: To make the banana leaves more pliable, heat them over an open flame or dip them in hot water for a few seconds. This helps the leaves become flexible and easier to fold.
  2. Cut into rectangles: Once softened, cut the banana leaves into rectangular pieces, about 5-6 inches wide and 8-10 inches long. This is the ideal size for wrapping each portion of suman.

Step 3: Wrap the Suman

  1. Scoop the sticky rice: Take a spoonful of the cooked sticky rice (about 2-3 tablespoons) and place it in the center of the banana leaf. Flatten it gently into a rectangle or square shape.
  2. Wrap the suman: Fold the sides of the banana leaf over the rice, then fold up the ends to form a neat, secure packet. You can use a little water to seal the edges, or you can tie the ends with string or a strip of banana leaf if you prefer.
  3. Repeat the process: Continue wrapping the remaining rice mixture in the banana leaves until you’ve used all of the sticky rice. Make sure to