Suman sa lihiya is a chewy banana-leaf-wrapped sticky rice cake best served with coconut caramel or grated coconut and sugar.
1 hour · Serves 6
Ingredients for Suman sa Lihiya
2 cups glutinous rice
2 cups water, for soaking
1 teaspoon lye water or lihiya
Banana leaves, for wrapping
1/2 can coconut milk or cream, for latik
1 cup grated coconut, for topping
3 tablespoons white sugar, for topping, or to taste
1/2 can coconut milk, for latik sauce
1/2 cup brown sugar
Pinch of salt
How to cook Suman sa Lihiya
1.Rinse the glutinous rice several times until the water is almost clear, then soak it in 2 cups water overnight.
2.Drain the soaked rice in a strainer until it no longer drips, transfer to a glass or plastic bowl, mix in the lye water thoroughly, and let stand for 1 hour.
3.Prepare banana leaves by cutting them into pieces at least 12 inches long, removing the stiff center rib, washing and drying them, then briefly passing each leaf over heat until pliable.
4.Place about 2 spoonfuls of rice in the center of a banana leaf, fold and close the packet while leaving a little room for expansion, then make a second packet and tie the pair together with cotton string.
5.Arrange the paired suman in a large pot, cover with water, bring to a boil over high heat, then lower to medium-low, cover, and simmer for about 45 minutes until the rice is cooked and sticky.
6.For latik, simmer 1/2 can coconut milk or cream uncovered over medium heat, stirring occasionally until reduced; lower the heat and stir constantly until coconut curds form and turn deep caramel brown, then separate from the oil.
7.For latik sauce, combine 1/2 can coconut milk, brown sugar, and a pinch of salt in a saucepan, bring to a boil over medium heat, then cook with frequent stirring until thick and caramel-like.
8.Serve the suman warm or cold with latik sauce, latik curds, grated coconut, and white sugar.
