Suman of Clarin, A Madrid Fusion Discovery

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suman of clarin

Foodies and food entrepreneurs flocked to the SMX Convention Center in MOA, Pasay city on April 6-8, 2017 for Madrid Fusion 2017.

Madrid Fusion 2017 is the first and only Asian edition of Madrid Fusión, the most important gastronomy event in the world, celebrated annually in Madrid, Spain since 2003.

MFM features the following components:

Madrid Fusión Manila International Gastronomy Congress
Fusión Manila International Gastronomy Expo
Flavors of the Philippines
The convention center was like a hive, buzzing with a lot of activity.

One of the contingents was from Region 10, who caught I discovered was from Clarin Misamis Occidental. They showcased – the various sticky rice cakes or suman of Clarin. Nearly all 17 flavors were displayed for tasting and sold in the 3-day event.

ASEC Fredrick Alegre, of the Department of Tourism 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 suman of Clarin variants were as follow:

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 suman of Clarin creations 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).

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