The Filipino cuisine is rich on different kind of dishes, be it with meat, sea foods, desserts, pastry, or dishes for snacks. Like this suman sa lihiya recipe which is one of the kakanin or native dishes we have. Most of these kakanin are using coconut as one of the ingredients. No wonder because coconut is one of our farmers local product that is widely produced especially on the province of Quezon. This suman is made with glutinous rice, Lye water, sugar for dipping, and then served and wrapped with banana leaves. Served in banana leaves which also gives the dish a unique aroma from it. Great for simple gatherings and family or friends bonding, or perhaps if you have balik bayan visitors. Surely they would be delighted as they missed the Filipino cuisines. Especially those dishes that uses coconut that is commonly used by Filipinos on cooking. Add this to your file of recipes next to cook and prepare and enjoy this sweet, delicious suman sa lihiya.
- 3 cups Glutinous Rice
- 1 tablespoon Lye water
- Sugar, for dipping
- Grated Coconut, for dipping
- Banana leaves, prepped for wrapping
- Cotton or any food-safe Twine, for tying
- Wash the glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes.
- Prep the banana leaves for wrapping
- Strain the water thoroughly, then add the lye water. The rice should turn yellowish.
- Measure ½ cup of rice and put on banana leaves. Fold all ends in tightly to make an approximately 3 x 1½ inch pillow, set aside.
- With the folded sides inwards, tie together 2 pieces, like pictured.
- Set on a big pot and cover with water, bring to a boil and turn the heat down to simmer for at least 3 hours and check for doneness.
- Open one pair and see if the suman is soft and fully cooked. If not, tie it back and return to boil.
- Check every ½ hour or so for doneness.
- When done, serve with sugar mixed with grated coconut.