April 6-8, 2017 was a busy day for all foodies and food
entrepreneur as Madrid Fusion 2017 took place at the SMX Convention Center in
Pasay City. The whole place was like a
hive, buzzing with activities and people.
Part of the Region 10 contingent was the product from
Clarin, Misamis Occidental – the various sticky rice cakes or suman ng Clarin. Nearly all 17 flavors were displayed for
tasting and sold in the 3-day event.
ASEC Fredrick Alegre, along with some visitors, was wowed with the
number of flavors that Clarin was able to showcase during Madrid Fusion,
knowing that this is the first time that the said municipality has joined in
this kind of event. The flavors of
Clarin’s suman were as follows:
Mango – sticky rice with
ripe mango slices, cooked in coconut milk and sugar.
Pinya – sticky rice with
ripe pineapple slices, cooked in coconut milk and sugar.
Durian – sticky rice with
durian slivers, cooked in coconut milk and sugar. The durian’s strong scent is not present,
making this a delightful way of enjoying the fruit.
Tsokalate – sticky rice
with tablea made into a spread, cooked with coconut milk and sugar; making this
rich in local flavors.
Tsokolate with Mani –
similar to tsokolate with added with peanut flavor coming from processed peanut
spread. Also cooked in coconut milk and
sugar.
Moron – a classic suman
in the Visayan region.
Balintawak – created in
honor of a place where it was made, this sticky rice goodness is with coconut
meat made sweet by cooked coconut milk/oil (latik).
Classic – this is your
standard sticky rice, wrapped in leaves and cooked using coconut milk and
sugar.
Carrot – with shredded
carrots made into a slightly sweet paste, this is mixed into the sticky rice
and then wrapped in leaves before being cooked in coconut milk and sugar.
Ube – another root crop
common in the area, the purple yam is made into a semi-sweet paste that is
mixed with the sticky rice before being wrapped in leaves. Cooked with coconut milk and sugar.
Keso/Queso – slices of
cheese are added into the sticky rice mix and then cooked with coconut milk and
sugar. The cheese melts into the sticky
rice making it more creamier in each bite.
Choco Moron – the classic
suman of the Visayas region with chocolate jame added into it. Cooked in coconut milk and sugar mixture.
Buko – sticky rice with strings of young coconut meat
added into the mixture. It is also
cooked with coconut milk and sugar, making it slightly sweet and delicate.
Peanut – this is your
locally processed peanuts, finely grounded and made into a near paste in
texture then added into the sticky rice mixture before being wrapped in fresh
banana leaves. Cooked with coconut milk
and sugar, this suman creation is both delicate and with a crunch.
Latik - the sweetened form of the coconut milk, cooked
till dark in color and then added into the sticky rice mixture before being
cooked in coconut milk and sugar.
Adlai – two types of rice
mixture was used in this suman. One is
your standard sticky rice and another is one that is high in fiber. This suman creation can be considered healthy because of the high fiber content that
helps in the digestion of food.
Langka/Nangka – slivers
of ripe langka (visayan: nangka), is place into the sticky rice and then
wrapped in fresh banana leaves before being cook in their standard coconut
milk-sugar mixture.
People can’t have enough of this sticky rice mixture that
some even came back to buy more of it.
They can’t believe that you can have that many variations of sticky rice
creations and still be delicious and true to the nature of suman. Such were the
feedback given especially during the 3rd-day Regional Lunch, which
was attended by all the delegates present in the event.
As of the moment, this sticky rice cake creation can be
bought in the House of Suman in
Clarin, Misamis Occidental. For further
inquiries regarding the product, you can reach the PR/Social Media team of TBDC
thru 09778400606 (Kezia Noblia – Account Director).
