"What's that?" they would point, their voices clearly both uncertain and intrigued.
Some days, when I was feeling confident, I would explain the sweet delicacies, and then there were other days when I secretly wished she could have just thrown some store bought cupcakes in the bag, like the one Joey brought, individually wrapped with the creme filling and the white frosty swirls on top. But either way, I was always glad once I took my first bite — it was better than any prepackaged treat with the fake tasting creme filling. In the Philippines, there are all manners of enjoying rice, and not just as a side for all the savory dishes. Desserts made with rice come in all shapes and forms, and one of the classic pairings is with coconut. I especially loved "suman," which is a coconut rice cake steamed individually wrapped in banana leaves — I always thought they were probably perfectly portable for school.
Now that I have children of my own, I am tickled to see that they share my love for coconut rice cakes. And so, this version is my take on suman. It's baked in the oven, then sliced and enjoyed warm with a sprinkling of toasted coconut sugar. If you have ever had sweet coconut sticky rice, then you will love this — it's like a coconut rice pudding but in cake form! And isn't it more fun with cake? Visit rethinkrice.riceselect.com to view other fresh recipes and sign up to have them delivered straight to your inbox.
This post is part of a sponsored collaboration between RiceSelect® and SheKnows
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