Suman Sa Lihia ( Sticky Rice Wrapped In Banana Leaves)
By: Olive
Published: Sunday, October 17, 2010 - 5:39pm

Ingredients




2 1/2 cups gluitinous rice (malagkit rice)
2 teaspoons lihiya (lye water)
Coconut Cream Caramel Sauce:
2 cups coconut cream (kakang gata)
2 cups muscovado sugar
Coconut Sprinkle (Budbod)
2 cups dessicated coconut or sapal (the grated coconut that the coc
1 cup sugar

Preparation

1 Here's how 2 Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8"x 6"). Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Put in a saucepan line with banana leaves; put something heavy on top ( I used a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour. 3 Meanwhile make the coconut cream caramel sauce. I didn't make the sauce that comes with the recipe instead I made coconut caramel: combine coconut cream and muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able. 4 For the coconut sprinkles or budbod: Combine sapal por dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

About


Suman is Filipino native delicacy, it's made of sticky rice ( some are made of cassava) that's wrapped in banana or young coconut leaves.  There are many types of suman from different regions  and provinces in the Philippines.  Suman sa Lihia is one of the most popular ones.  It is serve with coconut caramel sauce and toasted coconut sprinkles and salabat ( ginger tea) or coffee.