suman sa lihiya with coconut caramel sauce

Suman sa Lihiya is a Filipino delicacy made from glutinous rice soaked in water then mixed with a small amount of lye water then boiled in water.

The only hard part is wrapping the suman in banana leaves and make sure that it is compact. But overall it is actually very easy to make. 

Since this recipe is only made with glutinous rice and lye water, coconut caramel sauce is the perfect dipping sauce for it. 

The coconut caramel sauce is also easy to prepare. Just combine coconut milk, brown sugar and salt and cook until the sauce thickens. This sauce is also great with Suman Malagkit. Try both of my recipes and let me know what you think by leaving a comment below. Enjoy! 
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suman sa lihiya recipe

Ingredients:

• 2 cups white glutinous rice
• 1 tsp lye water

Coconut Caramel Sauce:

• 1/2 cup coconut milk
• 1/2 cup brown sugar
• 1/8 tsp salt

* banana leaves for wrapping - cleaned and cut into two sizes (approximately 8x11 and 4x5)
* kitchen twine or thin cotton strings to tie or banana leaves stripped into thin long pieces 

video

​Procedure:

• Soak the glutinous rice in water for about 2-3 hours.
• Drain and mix in the lye water. It should turn yellowish. Mix well.
• Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf. 
• Place about 3 tablespoonfuls of the glutinous rice mixture on the smaller piece of leaf.
• Grab the 2 long sides of the bigger piece and bring them together. Fold or roll that side to enclose the rice (about 3 half-inch folds). It is now long and narrow shaped.
• Fold about the lower 1/4 of the parcel towards the center.
• While firmly holding the folded end of the parcel, put it upright and tap it on the table to pack in the rice and if need be add more rice through the open end.
• Fold the top end towards the center. 

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• ​​​Make another one of roughly the same size. Pair these two with the folded sides together.​
• Using thin cotton strings or kitchen twine to tie the two ends together tightly. ( I used banana leaves)
• Place the assembled pieces in a big pot and add enough water to cover the suman.
• Bring to boil and bring down heat to low and simmer for about 1 hour.
• Serve warm or cold with coconut caramel sauce. To make the caramel sauce, combine all ingredients in small pan and cook until sauce is thick.
• Enjoy.

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​you may also like:

biko with langka

Suman cassava with macapuno