From the recipe collection
Tinigib Suman Mais
Tinigib white corn cooked with coconut milk and muscovado, wrapped in banana leaves, and steamed into a tender corn suman.
- Prep time
- 30 min plus soaking
- Cook time
- 70–90 min
- Yield
- Makes 10–12
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the soaked cracked tinigib corn and rinse once. Place it in a heavy pan with coconut milk, salt, and pandan.
- Bring to a gentle simmer and cook 25–35 minutes, stirring regularly, until the corn is partly tender and most of the coconut milk is absorbed.
- Stir in muscovado and continue cooking for 5 minutes. The filling should be moist and cohesive, not swimming in liquid.
- Remove the pandan and cool for 10 minutes. Soften banana leaves over low heat and wipe them clean.
- Spoon equal portions onto the leaves, shape into compact logs, fold tightly, and secure the ends.
- Steam over steady medium heat for 35–45 minutes, replenishing the steamer only with boiling water.
- Open one tester and bite through the centre; the corn should be tender with no chalky hard core.
- Rest 10 minutes and serve warm with latik or grated coconut.
