SUMAN SA LIHIYA RECIPE
INGREDIENTS
5 cups glutinous rice malagkit (yields 18 pcs of suman)
3 tablespoons lye water
banana leaves (bigger leaf 11 in x 11 ½ in and smaller 7 in x 11 ½ in)
water
Pantali(pwede din Ang sinulid, dahon Ng saging MISMO at kahit Anong pwede pantali na madali din alisin)
Instructions
✓Place glutinous rice in rice cooker. Wash it once. Add water just enough to cover rice, then add lye water. Mix well. Cover with lid and leave at room temperature overnight.(Ginagawa ito para mas maganda Ang texture blng BIGAS at mas malambot pag naluto)
✓The next morning, add 1 cup of water to the mixture and turn on rice cooker.
✓Prepare banana leaves. Use 1 big leaf and a smaller leaf. Approximately, the size of the bigger leaf is 11 in x 11 ½ in and the smaller leaf is 7 x 11 ½. I use 2 leaves since imported frozen leaves might have a tear.
✓Place bigger leaf at the bottom and a smaller leaf on top of a bigger leaf.
✓Add about 4 to 5 tablespoons of cooked glutinous rice, 2 inches away from the edge of the small leaf. Fold the edge to cover rice and roll. Then, roll it again with the bigger leaf and fold the sides. Set aside. Make another one. Sandwich the 2 suman with the folded sides inwards. Tie with kitchen twine on both sides. Use a longer twine so you can wrap it around twice and it’s easy to tie.
✓In a big pot, arrange all the suman. Submerge it in water and place something heavy on top of suman so it doesn’t float.
✓Boil for 1 hour. Bring to a boil then reduce heat to medium.
✓Take a colander (salaan) and remove suman from water. Put suman standing up so water can drain fully.
✓Get some grated coconut and put 1/4 cup of white sugar submerged and you can now dip the suman into it.
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