This suman or budbud is from the island of Bohol where my father was born and raised. What is special about this suman is that it is made with bananas and rice flour. I love it's simplicity and easy to make.

Chef's Notes:
1. You can use either thick coconut milk or coconut cream.
2. The amount/quantity of the coconut milk/cream is dependent on the ripeness and softness of the bananas. The riper the bananas, the softer it is so you will need less coconut milk.
3. I used only 1/2 cup in the video since I used ripe bananas. Some versions make dinumugan with firmer and less ripe bananas so they need more coconut milk. There are also versions that do not use any coconut milk. The resulting suman is firmer but drier. I prefer the one with the coconut milk.


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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

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