Last Friday I gave a friend a slab of salmon carefully packed in a container. Today I received the same container full of suman (sticky rice) which to some is also known as budbud. (Thanks Rose!) I was so grateful (but I didn’t show it much lol) because I haven’t had this kind of rice cake for the longest time. Albeit being home last summer, I didn’t get to taste any of the many variations of suman…

As a kid I was more familiar having matamis na bao (coconut jam), sometimes plain sugar and occasionallyย latik (fried coconut milk solids)ย with suman. It’s still clear to me how latik is made since I would watch my mom do it (if I’m still awake at night that is). The smell, the solids formed, the oil left behind and finally how the browned solids are extracted…Just one of the many we can make out of the tree of life’s fruit. Unfortunately, I’ve never learned how to make latik or suman by myself (bummer…).

In the middle of Europe and 16 hours away from home, it is quite impossible to make latik at 6 in the evening nor is it advisable to run to the Asia shop for coconut jam. And as mentioned, I haven’t done latik myself so forget it…Thank goodness I really don’t need to…one bite and you get all the sweetness a suman should have! They’re sweet as is but not the sweetness that you’d get tired of but rather the opposite…

Now, about the mangoes. Well, I was supposed to cook tuna with mango-tomato salsa tonight for hubby’s dinner. I set aside a few slices for this craving. I have always enjoyed mango with sticky rice after trying it once. My dear friend Jean who ofts Bangkok introduced me to this yummy treat…I won’t tell how many wraps I opened today. ๐Ÿ˜›

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