A Taste Sorsogon Delicacies: Suman, Binut-Ong and Hinagom

Sorsogon City, Sorsogon province -Philippines

Whenever one travel to another town or place, one should try their food and desserts .  It was rice harvest season , so we were able to sample local delicacies. Although these delicacies are available whole year round , the best quality desserts are made from fresh harvested rice produce .

hinagom/ hinagum
Hinagom or Hinagum  recipe is simple, it’s made from freshly harvested rice that’s pounded, roasted in a pan, then pounded again in a mortar mixed with coconut meat and sugar before wrapping in leaves. It tastes quite similar to Espasol of Laguna. In the capital city of Sorsogon – 1 pack of hinagom cost between Php 5.00 to Php 20.00 per pack .
There are several ways that a Hinagom is presented, We saw round shaped hinagom, elongated shape among others. The rice dessert is also popular in nearby Samar Island too..
This is best accompanied  with chocolate , coffee or salabat ( ginger tea) .

suman kalabasa
Suman and Suman Kalabasa – I prefer this type of combination. Sticky rice is grounded and grounded kalabasa ( squash ) is also added. boiled with coconut milk and wrapped in banana leaves.This delicacy cost Php 5.00 in Sorsogon City . We knew some distant relatives who are experts in making these delicacies .

Binut-Ong
Binut-Ong – This is another sticky rice dessert which is popular in Bicol region. Coconut milk ( gata ) is added unto the mixture . This is sold for Php 10 per piece in Bulan and Sorsogon City.

Binut-Ong
 Binut-Ong can easily fill your appetite and this is best accompanied with tea, coffee or chocolate , especially ideal for breakfast or afternoon snack.

 

Boiled Pili fruit
Boiled Pili Fruit is another favorite of Bicolanos , It cost Php 1.00 per piece in Sorsogon City . This was due to the tight supply . There was a big typhoon which hit the province last year and the pili trees had not recovered . The pulp is eaten and best dipped in condiments like fish sauce called ( guinamos) , vinegar , soy sauce with chopped chillies and onions. Otherwise it only cost 3 pieces for Php 1.00 or 50 centavos when it is pili season.
There is also a proper way to boil or blanched the pili , as demonstrated by Ms. Maita Liao -Amador of Sorsogon City . One must only put the pili fruit after the water had started to boil and then blanching or poaching the fruit for just less than 3 minutes and let them cool; the skins will rub off very easily .

The fruit is highly perishable, so one must cook it as soon as possible. While the pulp does not stay fresh for long , one must eat the pulp within a few hours.  Fruits placed in warm place will turn soft and brown fast for the same reason that pectinase is activated and renders the fruit inedible in a matter of few hours. the nut is a bit more practical to use.

While we ate a lot of pili fruit during our brief stay in Sorsogon. One must not try to over eat ,it can also be a purgative or laxative .

suntan or santan

Suntan or Santan is another must try when you are in Sorsogon province. Suntan is similar to Coconut Jam of Quezon province .  This is good alternative for sandwich spread  .  The slight twist is that some who makes this jam had included pili nuts or crush pili nuts .  This is a good pasalubong treat especially for those with sweet tooth.

The small suntan in plastic bottle will cost from Php 50.00 to Php 75.00 depending on the source. We got our suntan jam from a peddler who makes homemade atchara , kakanins ( native sweets) at the Bulan public market .

 

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