SUMAN SA LIHIYA
Suman sa Lihiya is originally from the Southern Tagalog region. Glutinous rice is soaked with water & lye mixture, wrap with banana leaves and boil until cooked. Some people replace water soak with coconut milk instead but my family is not particularly fussed about it as its flavor only washes away during the boiling process.
Try this Suman sa Lihiya recipe and find out what you think.
How to cook SUMAN SA LIHIYA (traditional way):
Ingredients
- 2 kg Glutinous Rice
- 12 cups Water or Coconut Milk or mixture of both
- 2 tbsp Lye Water
- 1 tsp salt
Instructions
- Combine all the ingredients and soak overnight.2 kg Glutinous Rice, 12 cups Water or Coconut Milk or mixture of both, 2 tbsp Lye Water, 1 tsp salt
- Wrap 2.5 tbsp to each banana leaves(10x12inches) with a 3x6 inch cut banana leaf placed across on top of each banana leaf as a second layer to make the wrap stronger. Wrap them by joining both ends and fold together, seal both ends by folding each side.Aim about 2.5 inches wide, 5 inches long and about 0.5 to 0.75 inch thick or a size of an adult hand.
- Put two suman together and tie both ends of suman with two loops each side and tie a knot at the center.
- Line scraps of banana leaves at the bottom of the pot about 2-inches thick and layer all suman on top.
- Pour in water just enough to reach the level of suman and cover with a few layers of banana leaves. Place a heat-proof weight on top to lightly press from the top. We use chopping wood block or sangkalan.
- Boil for 3 hours in low-medium heat, add water when required. Drain and let it rest for 1 hour.
- Serve with grated coconut and brown sugar dip. Serve with brewed coffee, jackfruit tea or avocado tea.
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