Your favorite Japanese rolls are turned into sweet, pop-in-your-mouth treats. No wasabi needed!
Serves 2 to 3 Prep Time 5 minutes Cooking Time 30 minutes
1 1/2 cups glutinous rice
2 cups coconut milk
1 cup water
1 tablespoon sugar
pinch of salt
1/4 teaspoon pandan extract or 1 fresh pandan leaf
1 sheet nori
macapuno (sweet coconut)
2 ripe mangoes, julienned
toasted pinipig (immature rice), optional
1/2 bottle jackfruit (langka) in syrup
ube jam (purple yam)
1 Mix the first six ingredients, put in a rice cooker, and cook until done. Allow to cool.
2 On a moistened bamboo mat, lay the nori sheet and spread 1/2 cup of suman mixture over it. Follow with a layer of macapuno. Top with mango strips arranged in a straight line an inch from the bottom of the suman mixture.
3 Roll suman using a bamboo mat as you would roll a maki. Tuck in the mangoes and make sure to form a tightly packed roll. Slice and garnish with toasted pinipig.
4 Make the langka sauce: Heat langka in its syrup and a bit of water until it softens. Cool then purée in a blender. Cook further until you get a syrupy consistency.
5 Serve suman maki rolls with ube jam and langka sauce.
No comments:
Post a Comment