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 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 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).