Suman sa Lihiya

INGREDIENTS:

2 cups white glutinous rice
1 tsp lye water
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

for Dipping:
* Brown sugar & sweetened coconut flakes
or
* Freshly grated coconut and sugar.

HOW TO MAKE SUMAN SA LIHIYA:

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. (see picture#2)
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.
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 see pic.)
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 1/2 hours.
Serve warm or cold with grated coconut and sugar. (I used sweetened coconut flakes and brown sugar instead.)

You might also like: