Suman sa Lihiya (Wrapped Glutinous Rice with Lye Water)

Suman sa Lihiyaý Rice with Lye Water)

 Suman sa lihiya or wrapped glutinous rice in banana leaf with lye water is one of the many Filipino kakanins (variety of local delicacies made of rice or glutinous rice). The glutinous rice is soaked with water for at least 1 ½ hours or overnight, then water will be drained and the glutinous rice will be treated with lye water for at least 30 minutes, wrapped in banana leaves then boiled for 2 hours. It is served with sugar or latik (coconut caramel sauce) and freshly grated coconut. It is eaten as merienda (snacks), breakfast or afternoon tea time. 

 

 

I am not sure from which part of the Philippines where this variety of suman originated from, because everywhere you go you can find this together with other kakanins but what I knew this is popular and I like it so much too. There is a distinct taste on this suman that blends well with coconut caramel and grated coconut when you're eating it.

  

 

Malay Kueh Lopes

This variety of suman from Philippines has a similar Malay kueh and they called it “Kueh Lopes”. They have slight difference in preparation of the glutinous rice, and they shaped it in triangle. They use Gula Melaka (or coconut/palm sugar) for the sweet sauce while us we use brown sugar (from sugar cane). Grated coconut is cooked by steam, while us we use fresh grated coconut. Cooking the coconut is a good idea it will last long and will not get spoil fast. However, whatever differences they have in preparation, the final product texture and taste are almost identical. 

 

I can still recall during my early years here in Singapore, I have a Malay friend and she invited me to her new house for house warming. Normally, when I’m attending invitations like this I will look for their traditional food and will try it. ”Kueh lopes” is one of the desserts that I tried. To my, surprise it's really taste like our “suman sa lihiya”. Subsequent invitations from my Malay friends I always look for this on the desserts table. Love it and I really enjoy eating it.

 

 

Suman sa Lihiya Recipe

 

Ingredients

 

For Suman:

·        2 ½ cup (500g) of Glutinous Rice (Malagkit)

·        1 teaspoon (5ml) Lye water

·        Fresh Grated Coconut

·        Banana leaf and kitchen twine

For Latik Cream (Coconut caramel sauce)

·        ½ cup brown Sugar

·        1 cup coconut cream

 

Instructions:

1.   Place the glutinous rice in a mixing bowl then wash with water. Once the water already clear, leave enough water for soaking for 1 ½ to 2 hours or overnight.

  

2.   Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. 

Note: do not go beyond the recommended measurement for lye water.

 

3.   Prepare the banana leaves. You’ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches. Once the banana has been cut on required size, wash it on running water wipe the excess water with clean cloth or kitchen towel, and heat on the stove to make it elastic and not easy to tear

Here are some tips:
a. Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible.
b. If you are using fresh frozen banana leaves, it is better to just wash it in warm water.

4.   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.

5.   Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.

 

6.   Fold the leaf to secure the rice mixture and tie with a kitchen twine.

 7.   Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.

 

8.   Turn-on heat then let boil. Simmer for 90 minutes.

9.   Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.

 

10.Serve with white sugar, brown sugar, or latik (coconut caramel sauce)

For the Latik (Coconut Caramel Sauce):

1.   In a sauce pot over low heat, combine coconut cream and brown sugar and whisk together until sugar is dissolved.

 2.   Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened