This suman recipe, specifically Suman sa Lihiya is a popular treat in Antipolo. Right after a pilgrimage to the famous church, booths of different Kakanin will greet you outside.
Suman sa Lihiya is made with sticky rice flavored with lye water, wrapped tightly in a banana leaf, and boiled for a couple hours.
The recipe featured here was shared by a colleague, Celeni L. She made the suman from scratch and it tasted great and authentic so I want to share it with you.
Just like kutsinta, lye water is not an optional ingredient for this recipe --as it's what gives the suman a distinct flavor, and obviously part of the name.
The preparation is such an easy process, so the only challenge here is the long hours of cooking.
If you see a recipe saying it takes an hour to two to cook boiling in water, that could not be realistic.
I was told that it took 5 hours to cook a couple pounds of glutinous rice, but that's a yield of about 20 plus suman.
If you are making a lot less than that, I suggest you test for doneness after 3 hours of cooking.
YOUR SUMAN RECIPE SHOPPING LIST:
IN THE PANTRY:
1 Wash the glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes.
3 Strain the water thoroughly, then add the lye water. The rice should turn yellowish.
4 Measure 1/2 cup of rice and put on banana leaves. Fold all ends in tightly to make an approximately 3 x 1 1/2 inch pillow, set aside.
5 With the folded sides inwards, tie together 2 pieces, like pictured.
6 Set on a big pot and cover with water, bring to a boil and turn the heat down to simmer for at least 3 hours and check for doneness.
7 Open one pair and see if the suman is soft and fully cooked. If not, tie it back and return to boil.
8 Check every 1/2 hour or so for doneness.
9 When done, serve with sugar mixed with grated coconut.
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