📝 About This Recipe
A cornerstone of Filipino kakanin culture, Suman sa Lihiya is a delicate glutinous rice cake treated with lye water to achieve its signature chewy texture and distinct amber hue. Traditionally wrapped in wilted banana leaves and boiled to perfection, it offers a subtle, earthy flavor that comes alive when paired with a rich, coconut-caramel sauce. This recipe honors the time-tested methods of the Philippine provinces, delivering a nostalgic treat that is as beautiful to unwrap as it is to eat.
🥗 Ingredients
The Rice Base
- 3 cups Glutinous Rice (Malagkit) (long-grain variety preferred)
- 1.5 tablespoons Lye Water (Lihiya) (food-grade, available in Asian markets)
- 4 cups Water (for soaking the rice)
The Wrapping
- 1 large bundle Banana Leaves (cleaned and softened over an open flame)
- 1 roll Cotton Kitchen Twine (for tying the pairs together)
- 2 tablespoons Coconut Oil (for brushing the leaves)
Coconut Caramel Sauce (Sawsawan)
- 2 cups Coconut Cream (Kakang Gata) (first press or canned full-fat)
- 1 cup Brown Sugar (Muscovado) (packed)
- 1/4 teaspoon Salt (to balance the sweetness)
Latik Topping (Optional)
- 1 cup Coconut Cream (simmered until oil separates and solids turn golden)
👨🍳 Instructions
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1
Thoroughly wash the glutinous rice in cold water until the water runs clear. Soak the rice in a bowl with 4 cups of water for at least 30 minutes to 1 hour.
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2
Drain the soaked rice completely using a fine-mesh sieve. Transfer the rice to a clean mixing bowl and stir in the lye water. The rice will instantly turn a pale yellow hue; mix well to ensure even color distribution.
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3
Prepare the banana leaves by wiping them with a damp cloth. Briefly pass each leaf over a medium stove flame until they become shiny and pliable. Cut the leaves into 10x10 inch squares for the main wrap and 5x5 inch strips for the inner lining.
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4
Lightly brush the center of the larger banana leaf square with coconut oil to prevent sticking.
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5
Place 2 to 3 tablespoons of the rice mixture in the center of the leaf. Shape it into a log about 4 inches long.
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6
Fold the sides of the leaf over the rice to create a tight cylinder, then fold both ends downward to seal. Repeat until all rice is used.
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7
Pair two suman together with the folded ends facing each other. Tie them securely with kitchen twine at both ends; this ensures they don't expand too much or leak during boiling.
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8
Place the bundles in a large, deep pot. Fill with enough water to submerge the suman completely. Use a heavy plate to weigh them down and keep them submerged.
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9
Bring to a boil, then lower the heat to medium-low. Simmer for 90 minutes to 2 hours. Check occasionally and add hot water if the level drops.
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10
While the suman boils, prepare the sauce. In a saucepan, combine 2 cups coconut cream, brown sugar, and salt. Simmer over medium-low heat, stirring constantly, until the mixture thickens into a syrupy consistency (about 15-20 minutes).
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11
Once the suman is cooked (the rice should be translucent and chewy), remove the bundles from the pot and drain in a colander. Let them cool slightly to firm up before unwrapping.
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12
To serve, unwrap the suman, drizzle generously with the coconut caramel sauce, and sprinkle with golden latik curds if desired.
💡 Chef's Tips
Do not over-add lye water; too much will make the rice taste bitter and soapy. Always wilt the banana leaves over heat, or they will crack when you try to fold them. Ensure the twine is tied tightly as the rice expands during the long boiling process. For the best texture, let the suman rest for at least 20 minutes after boiling so the starches can set. If you cannot find fresh banana leaves, frozen ones are available in most Asian groceries—just thaw and wipe dry.
🍽️ Serving Suggestions
Serve warm with a hot cup of Tsokolate Eh (Filipino thick hot chocolate). Pair with a side of ripe Philippine mangoes for a fresh, fruity contrast. Enjoy as a heavy afternoon snack (merienda) with a glass of cold coconut water. Top with freshly grated coconut meat for extra texture and nuttiness. Leftovers can be refrigerated and steamed for 5 minutes to restore their soft texture.