Suman sa Lihiya Recipe

August 24, 2013 4 Comments »




Suman sa Lihiya Recipe, 5.0 out of 5 based on 2 ratings

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How to make Suman sa Lihiya Recipe

Suman sa Lihiya Recipe.  Suman is one of the most popular sweet sticky rice cake, a favorite meryenda here in the Philippines. The basic ingredients to make a suman are glutinous rice, coconut milk, brown sugar, lye and wrapped in banana leaves. This kakanin are cooked either by steaming or boiling in a big pot, a bit time consuming to prepare but gives a sweet and comforting reward. There are numerous varieties of suman, with almost every town are having their own specialty.

suman sa lihiya 1

Suman sa Lihiya Ingredients:

  • 2½ cups glutinous rice
  • 3 cups of water
  • 2 tbsp. lye solution
  • a pinch of salt
  • oil, for brushing
  • Banana leaves, wilted for wrapping
  • String, (optional)

Coconut Sauce:

  • 1½ cup coconut milk
  • 1 cup dark brown sugar

Cooking Procedure: 

  • Soaked Glutinous Rice for an hour or you can just wash and rinse the glutinous rice 4 times using a strainer and place in a bowl. Add lye solution and salt and mix it thoroughly. In a big saucepan pour 3 cups of water and bring to a boil, then add the glutinous rice mixture. Transfer the gas mark to low heat and stir continuously for about 20 minutes. Transfer under cooked suman on a platter and scatter evenly to cool down faster. 

suman prep 1

  • Meanwhile, in a saucepan combine the coconut milk and brown sugar over low heat and stir occasionally until mixture becomes thick and syrupy. Turn off the heat and let the syrup cools down at room temperature.

suman prep 3

  • Brush wilted banana leaf with oil lightly to avoid suman mixture from sticking. Place a desired portion of sticky rice onto the banana on a greased side, cover, roll and fold both ends towards the center and tightly secure it with a string if using one. Or you can wrap the way you want either rectangular, triangle or square, using your signature wrapping skills. This recipe can yield a dozen of suman.  Suman needs to be wrapped tightly to avoid leakage when steaming.

suman prep 2

  • Put in a preheated steamer with boiling water over medium heat. Arrange suman in layers by placing the folded edges side down, top with another layer and steam for about an hour or so until sticky rice are fully cooked. Serve suman sa lihiya with prepared coconut sauce or store bought sweetened coconut.

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suman sa lihiya 2
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Suman sa Lihiya comes from Batangas region, in which they soaked glutinous rice mixed in coconut milk or water with lye solution, wrapped in banana leaves, steamed until cooked and serve with coconut syrup or latik. 
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suman sa lihiya 3
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Here in Bacolod City our native Suman is wrapped in palm leaves and flavoured with a  little hint of  fresh ginger instead of lye and we call it “Suman sa Ibus” serve with sprinkled sugar.  And the other one is “Suman Latik” wrapped in banana leaves in rectangle shape and top with latik.
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suman sa lihiya 4
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Mostly Suman are wrapped in banana leaves because not only it is the cheapest indigenous materials but it gives a distinct yellow color and a very nice aroma.  Suman can be served warm or at room temperature with coconut syrup and latik.  My friend used to fry them serve with chocolate syrup and  fresh mango for breakfast. 
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4 Comments

  1. Marijan September 18, 2013 at 6:54 am - Reply

    Great recipe , but it is hard to get coconut milk here in Croatia . Thanks

  2. Mai Decena September 29, 2013 at 1:41 pm - Reply

    This is one of my favorite kakanin… can wait to try it

  3. Arwin Cobar October 25, 2013 at 3:46 am - Reply

    I will try this :) thanks for the procedure :)

  4. suman sa lihiya September 13, 2014 at 12:24 pm - Reply

    transparent tape po ba ginamit nyo sa pag seal ng suman?
    di po ba magiging poisonous na sya?

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