Fried Suman

For someone who’s been trying to avoid rice, I seem to be having a lot of it lately. I think it’s fate telling me that the more I try to avoid something, the more it’ll be around me.

Just like me worrying on a lot of things lately too. The more I keep thinking and worrying about things, the more these worrisome things seem to linger in my life. When I tried to think less of it, the problems seem to solve itself. I guess its just a reminder to keep calm and remain to be my positive-thinking old self.

On other news, peanutbutter♥ got the job! He’ll be starting a month from now. So I guess there will be adjustments again. How fun! I can already imagine the full day, the chaos, sleepless nights, and more. But we’ll survive.. and adjust..LOL!

Let’s get back to this fried suman. I never really liked suman when I was growing up. I mean, I see it at home and I eat one but I’m not really fond of it. My appreciation came later when I got married. I got married to someone who loves all kinds of kakanin. Name it and he likes it — puto, kutsinta, sapin-sapin, peachy-peachy, palitaw, and of course, suman. Apparently the love of kakanin is contagious and I find myself loving it more than ever.

We love eating it fried because the outside becomes a crunchy crust. It’s a delight biting into a crunch and then sinking your teeth into something chewy. The contrast of texture is just addicting.

How about you? Are you fond of eating fried suman too?

♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

Fried Suman

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• Author: Peachy Adarne

Ingredients

Scale 1x2x3x

• 3 Suman
• 4 tbsp canola oil
• White Sugar for dipping

Instructions

1. Heat oil in a non-stick pan.
2. Peel off suman wrappers.
3. Fry Suman in medium heat until outside crust forms
4. remove from pan and serve with white sugar on the side for dipping