Yesterday, I went in Pasalubong Center here in Antipolo. I was thinking of what to show for the contest of steemph.antipolo "Featuring-Antipolo Foods and Delicacies". I decided to asked the seller of Ka Baby or Aling Viring. They suggested the "Suman sa Ibos". This is the store where I usually bought the Antipolo delicacy and sell it in our office. I asked them where I could take a photo and video on how to do the Suman sa Ibos. They allowed me to captured the moment.

Yehey! Let's begin.

This is where most of the Suman sa Ibos in Pasalubong Center was prepared. They sell the Suman sa Ibos P100.00 ($1.92) for one dozen only. For one leash it cost P25.00 ($0.48). If you are whole seller they only offer the Suman sa Ibos P60.00 ($1.15) per dozen.

Based on my research this Suman sa Ibos was adopted in Cainta, Rizal. They bring it in Antipolo, City. Suman is originated in the Philippines. As per the cook they have other people whose rounding the Kampil leaves. They are just putting the glutinous rice inside the Kampil leaves. Because rounding the Kampil leaves is time consuming as per them. Here what it looks after putting the Suman sa Ibos in Kampil leaves.

This how they put the locked in Suman sa Ibos. They are so fast because on that day they need to finish six large stock pot. They cooked the Suman sa Ibos every other day.

There's already three large stock pot put on the stove. They have to put three to four layers Suman sa Ibos inside the stock pot.

They used a large set of wooden mortar and pestle for the ginger. So cute! hahahaha! Go brother you can do it. Hahahaha!

I learned that in order to turn Kampil leaves in yellow they need to put the ginger while boiling the Suman sa Ibos.

Ingredients:

Glutinous rice
Coconut milk
Salt
Water
Ginger
Kampil leaves

Instructions:

Prepare and wash the glutinous rice. Make sure to drain the excess water.
Add the coconut milk and salt. Mix it well.
Let it dry with coconut milk and salt.
When the glutinous rice was dried you can now put inside the Kampil leaves.
Put the lock on it. After that place it, inside the large stock pot and cook on the stove.
If it's boiling, you need to put the ginger and wait until cooked.
Remove the water and let the Suman sa Ibos cool down.

So this is how they cooked and prepared the Suman sa Ibos. I learned a lot with this experience and amaze with the large set of wooden mortar and pestle. I will treasure the experience I gained. Thank you to the Ka Baby crew for letting me to took a photo and video. I hope you learn too. See you on my next blog.