Suman sa Clarin

“Without hesitation, we could say that ‘suman sa Clarin’ is our culture, our future!”

Such claim is made by the suman makers here, who said suman-making has been their means of livelihood and has been synonymous to the place through time, making suman as one of the top 10 most popular “pasalubong ng bayan” throughout the Philippines.

Suman has been identified as the local government unit’s (LGU) One-Town, One-Product (OTOP), and part of its development andpromotion efforts was the creation of the Clarin Suman Task Force (CLASTAF)that mandated the establishment of the House of Suman and Pasalubong Center(HSPC).

https://nikkidedios.wordpress.com/2017/04/18/suman-ng-clarin-madrid-fusion-2017/

Clarin’s House of Suman
Clarin, 7201 Misamis Occidental
Contact: (088) 545.1943, 0947.411.4346

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House of Suman

It’s hard not to find Clarin’s House of Suman. Aside from its prominent location near the highway at the border of Ozamiz City, its green building with a leaf-shaped roof and a large suman pillar screams its very own presence. We got to visit it’s small factory just across the street where a few workers, mix, knead and wrap these suman. They make about 2000 pieces a day and most are sold by day’s end. Their shelf life is only good for three days when refrigerated but I’m sure it won’t last that long




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OTOP Success

Clarin’s House of Suman started in 2009 when Clarin was still searching for their municipality’s one town, one product (OTOP). Suman was one of the products they dabbled in and their plain suman was noticed since it was of good quality, right moisture and texture and tasty even without sugar. But it was when they played around with different flavors when they captured the curious tastebuds of people. After a few tweaks and experiments, they were able to find the right mix of flavors that appealed to many people.




http://timelinefeedzwitheunniep2.blogspot.com/2017/04/clarins-best-tasting-suman.html

The suman, a Filipino delicacy is an elongated rice cake neatly wrapped in banana leaves is a favorite local snack. But how many flavors of thse suman have you tried? There’s chocolate, mango, cheese and it’s just crazy to know there’s more. Well in Clarin municipality of Misamis Occidental, they boast of 17 flavors under the roof of Clarin’s House of Suman, a popular stop amongst locals and tourist not only for suman but some pasalubong treats as well.




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People can’t have enough of this sticky rice mixture that some came back to buy more. With so many flavors to choose from, you just want to taste each flavor. Surprisingly, the flavors did not alter the identity of the sticky rice but enhanced it. Such were the feedback given especially during the 3rd-day Regional Lunch, which was attended by all the delegates present in the event.




http://www.adae2remember.com/2017/04/suman-ng-clarin-madrid-fusion-2017.html

Suman ng Clarin flavors

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 jam 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.




http://www.klikd2.com/2017/04/suman-ng-clarin-featured-food-item-at.html

Suman ng Clarin was one of the featured food item at the Madrid Fusion 2017. It is part of the Region 10 contingent from Clarin, Misamis Occidental. 17 flavors of this famous rice cake were displayed for tasting and were sold during the event. ASEC Fredrick Alegre, along with some visitors, were wowed with the variety 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.

http://www.snappedandscribbled.com/2017/04/suman-ng-clarin-featured-at-madrid.html

Mango – sticky rice with ripe mango slices, cooked in coconut milk and sugar.

Part of the Region 10 contingent at the Madrid Fusion 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.

http://www.klikd2.com/2017/04/suman-ng-clarin-featured-food-item-at.html

Suman Ng Clarin Madrid Fusion 2017

A three-day gathering of food entrepreneurs and foodies at the Madrid Fusion 2017 was held at the SMX Convention Center in Pasay City last April 6-8, 2017. The venue was like a hive, buzzing with activities, enthusiastic exhibitors and visitors.

http://www.snappedandscribbled.com/2017/04/suman-ng-clarin-featured-at-madrid.html

Suman Ng Clarin Featured At Madrid Fusion 2017

Langka/Nangka – slivers of ripe langka (visayan: nangka), is places into the sticky rice and then wrapped in fresh banana leaves before being cooked in their standard coconut milk-sugar mixture.