Suman sa Lihiya or Rice cake with lye water is an all time favorite snack of any Filipino. The lye water gives the rice a sticky elastic texture when cooked.
It is wrapped in wilted banana leaves which gives it an aromatic flavor when cooked in boiling water. Suman sa Lihiya won’t be complete without Latik sauce, the sweet thickened sauce from coconut milk. So so yummy!
SUMAN SA LIHIYA
3 cups glutinous rice(malagkit)
1 tablespoon lye water* (lihiya)
4×5 inch banana leaves, cleaned and cut into smaller size
8×11 inch banana leaves, cleaned and cut into bigger sized
strings or any food-safe string
brown sugar or latik for dipping
2 cups brown sugar
2 cups coconut milk (kakang gata)
or 1 can coconut milk (400ml)
*Where to buy Lye Water?
For locals: You can order it in Lazada if you cant find it in the nearest palengke/market.
Add glutinous rice in a large bowl and pour in water to soak for at least 3 hours. Cover and set it aside.
After 3 hours, drain water then pour lye water. Stir it well until color turns to yellowish.
Wilt the banana leaves into low fire for a few seconds to soften the leaves but prevent it from burning. Let it cool then wipe with clean cloth.
Place the bigger leaf (topside down) on a flat surface then arrange the smaller leaf (topside up) in the center of bigger size leaf.
Add 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
Place 2 pieces of wrapped rice mixture on top of each one then tie with folded sides together using strings.
In a large pot, arrange the wrapped rice mixture then pour enough water to soak the wrapped rice mixture.
Let it boil over medium, and adjust it to low heat for at least 1 1/2 hours or until done.
Unwrap then transfer to serving plate.
Serve with latik. Enjoy!
To make Latik Sauce:
In a saucepan pour in the coconut milk and bring to a boil. Let it simmer over low heat. Add-in brown sugar and stir continuously, until sugar is well dissolved and sauce thickens. Add more sugar if needed. Turn off heat.
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