Suman sa Lihiya Recipe

What is Suman sa Lihiya?

Suman sa Lihiya is a traditional Filipino sticky rice cake made with glutinous rice (malagkit) treated with lye water (lihiya), which makes the rice softer, chewier, and slightly yellowish. Wrapped in banana leaves, it's typically boiled and served with latik, a caramel-like sauce made with coconut milk and panutsa.

Step 1: Soak the rice

Rinse 3 cups of glutinous rice to remove any dirt or debris. Place it in a bowl and add water until it's about an inch above the rice level. Add 1½ teaspoons of lye water and mix well for even distribution.

The lye water will impart a slightly yellowish color to the rice. Cover and refrigerate overnight to soak the rice for about 8 hours.

Step 2: Drain and rinse rice

After soaking, drain off any remaining water and rinse under tap water to remove excess lye water. Bring it back to the bowl and add ½ teaspoon of kosher salt (use half for table salt). Mix it well.

Step 3: Prepare the banana leaves

Prepare 20-22 banana leaves, each measuring about 8 x 10 inches, for the outer wrap. Then, prepare another 20-22 smaller-sized leaves for the inner wrap. This double wrapping will securely hold the rice during boiling.

Rinse or wipe the leaves clean, then quickly pass them over an open flame or heat them in a microwave to make them more flexible and easier to fold. Remove the central rib for easier wrapping.

Lay one smaller inner leaf on top of a larger outer leaf, both with the longer side horizontal. Place ¼ cup rice onto the center of the inner leaf. Carefully enclose the rice with the inner leaf, wrapping it snugly yet has some space for expansion.

Then, fold the larger leaf over the already wrapped inner package, making sure to fully cover it. Fold the sides inward, then continue folding to form a compact, rectangular shape.

Position two wrapped suman side by side with the folded flaps facing each other. Secure them together using a kitchen twine or a thin strip of banana leaf.

Arrange the wrapped suman in a large pot, then pour enough water to completely submerge them. Bring it to a boil, then reduce the heat to keep the water bubbling steadily but not too vigorously, for about 2 hours.

To check if the suman is ready, remove one package from the pot using tongs. Let it cool for a moment, then unwrap it. The rice should be tender, sticky, and fully cooked through.

In a saucepan, combine coconut milk, panutsa, a pinch of salt, and vanilla extract. Crack or break the panutsa into smaller pieces to melt more easily and evenly into the coconut milk.

Set over medium-high heat, stiring occasionally to melt the panutsa and to prevent sticking or burning. Continue cooking until it reduces in volume and thickens, about 15 minutes.

To check if the sauce is thick enough, dip a spoon into it. If the sauce coats the spoon and drips slowly, it's ready. You can also test it by dropping a bit on a plate and letting it cool. If it thickens to your desired consistency, the sauce is ready. This recipe will yield about 1¾ cups of latik sauce.

Step 7: Serve with latik

Once the Suman sa Lihiya has cooled slightly, unwrap and serve them with a generous drizzle of latik sauce.

Refrigerate suman for up to a week or freeze for up to 3 months. To reheat, boil, steam, or microwave until warm. Store latik sauce in an airtight container in the fridge for up to a week.