Every time there are special occasions such as new year, birthdays, all saints day, and xmas day, one will expect that there's always a family that will prepare suman.
Suman is a local delicacy made from sticky rice. The sticky rice is cooked like an ordinary rice. The coconut milk is then boiled until latik is formed. Latik and oil are the results of boiling the coconut milk. Once latik turns to golden brown, it is then removed from the pan.
Muscovado is then added to the oil in the pan. The muscado needs to be dissolved before addind the cooked sticky rice. Once the sticky rice is added, it needs to be stirred vigorously in order to fully integrate the mixture of muscovado and coconut oil to the sticky rice. The latik is then added as the toppings of this delicacy.
In our place, we oftentimes prefer to eat latik alone instead of topping it to suman. It is good to the taste while latik is still hot. Once latik becomes cold, it is no longer appealing to the taste.
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