• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts Recipes

    Suman sa Lihiya Recipe

    Published: Dec 21, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

    56 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Suman sa Lihiya is a traditional Filipino rice cake wrapped in banana leaves and infused with lye water (lihiya) for a tender, gooey texture. It is topped with latik sauce, adding a sweet and caramel-like flavor.

    Suman sa Lihiya on a banana leaf-lined plate.
    Jump to:
    • What is Suman sa Lihiya?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more Filipino rice cakes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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.

    Ingredients you'll need

    Individual ingredients for Suman sa Lihiya.
    Banana leaves are not in the photo.

    Notes and substitutions

    • Glutinous rice: Also known as sticky rice or sweet rice, this type of rice is ideal for Suman sa Lihiya because of its sticky, chewy texture when cooked.
    • Lye water: Soaking rice in alkaline water softens it, adds a chewy texture, and imparts a yellowish color. Do not use more than required — too much can give the rice a bitter or unpleasant taste.
    • Panutsa: A natural, unrefined sugar used in making the latik sauce. You can also use muscovado or brown sugar, which has similar flavors.

    How to make this recipe

    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.

    Soaking the sticky rice with water and lye water.

    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.

    Rinsing the soaked rice under tap water.

    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.

    Wiping the banana leaves and then briefly passing them over a flame.

    Step 4: Wrap the suman

    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.

    Double-wrapping the suman and tying them in pairs.

    Step 5: Boil the suman

    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.

    PRO TIP: Keep the packages submerged throughout the cooking process; weigh them down with a heat-proof plate or pot lid if needed. If the water level drops, replenish it with more boiling water to keep them fully covered the entire time.

    Boiling the suman submerged in water.

    Step 6: Prepare the latik sauce

    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.

    Mixing coconut milk and panutsa in a saucepan until thickened.

    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.

    Suman sa Lihiya with latik sauce on a fork.

    Recipe FAQs

    Why do you need to soak the rice?

    Soaking rice hydrates and softens the grains, which is necessary to achieve the right texture for suman. It can also shorten the cooking time because the rice has already absorbed water.

    What does lye water do?

    Lye water makes the rice grains chewier and imparts a yellowish color to the rice, which contributes to the characteristic appearance of Suman sa Lihiya.

    What is latik?

    Latik is a thick, sweet syrup or sauce made by simmering coconut milk with sugar until it reduces to a thick caramel-like consistency. In other regions, it can refer to crispy, caramelized coconut curds used as a garnish for various desserts, such as Ube Kalamay or Maja Blanca.

    Explore more Filipino rice cakes

    • Sapin-Sapin: A colorful layered dessert made with glutinous rice flour, coconut milk, and sugar. Each layer is colored and flavored differently, often with ube and jackfruit.
    • Kalamay: A sticky and sweet rice cake made with glutinous rice flour, coconut milk, and brown sugar. It's often spread over banana leaves and topped with latik (caramelized coconut curds).
    • Suman Malagkit: Boiled sweet rice cakes with coconut milk and sugar, wrapped in banana leaves.
    • Ube Suman sa Latik: Steamed rice cakes flavored with ube and topped with caramelized coconut curds also known as latik.
    • Biko: A sweet rice cake made with glutinous rice, coconut milk, and brown sugar. It's usually topped with latik and has a chewy, sticky texture.
    • Palitaw: Boiled rice cakes made with glutinous rice flour and rolled in grated mature coconut and sprinkled with sugar and sesame seeds or peanuts.
    • Kutsinta: Chewy, jelly-like cakes made with rice flour and lye water, giving them a distinctive orange or brown color. They're often topped with grated coconut.

    Other dessert recipes you may like

    • Holding a piece of Tikoy Roll.
      Tikoy Rolls
    • A slice of biko on a banana leaf.
      Biko
    • Bibingkang Malagkit on a plate with banana leaf.
      Bibingkang Malagkit
    • Churros dipped in Tablea Chocolate sauce.
      Churros with Tablea Chocolate Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Suman sa Lihiya on a banana leaf.

    Suman sa Lihiya

    Rice cakes wrapped in banana leaves and infused with lye water for a tender and gooey texture, then served with a sweet, caramel-like latik sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 30 minutes minutes
    Cook Time: 2 hours hours 15 minutes minutes
    Soak: 8 hours hours
    Total Time: 10 hours hours 45 minutes minutes
    Servings: 22
    Calories: 140kcal
    Author: Nora Rey
    Cost: $6-$8

    Equipment

    • Heavy-bottomed pot (for the suman)
    • Saucepan (for the sauce)
    • Banana leaves (22 8x10-inch pieces, plus another 22 smaller-sized pieces)
    • Kitchen twine optional

    Ingredients

    For the suman

    • 3 cups glutinous rice see note
    • 1½ teaspoons lye water see note
    • ½ teaspoon kosher salt (use half for table salt)

    For the latik sauce

    • 1 (14-ounce) can coconut milk
    • 10 ounces panutsa or 1½ cups muscovado or brown sugar see note
    • A pinch of salt
    • 1 teaspoon vanilla extract optional
    US Customary - Metric

    Instructions

    • Rinse the 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. Cover and refrigerate overnight to soak the rice for about 8 hours.
    • 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.
    • Prepare 20-22 banana leaves, about 8 x 10 inches for the outer wrap, and an equal number of smaller leaves for the inner wrap. Rinse or wipe them clean, then heat quickly over an open flame or in a microwave to increase flexibility. Remove the central rib for easier wrapping.
    • Lay a smaller inner leaf on top of a larger outer leaf, both horizontally. Place ¼ cup of rice in the center of the inner leaf and wrap it snugly, allowing room for expansion. Fold the larger leaf over this, covering it completely and folding in the sides to form a compact rectangle. Place two wrapped suman side by side with the folds facing each other and tie them together with kitchen twine or a strip of banana leaf.
    • Arrange the suman in a 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. The rice should be tender, sticky, and fully cooked through.
      PRO TIP: Keep the packages submerged throughout the cooking process; weigh them down with a heat-proof plate or pot lid if needed. If the water level drops, replenish it with more boiling water to keep the suman fully covered.
    • In a saucepan, combine coconut, 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, stirring occasionally to melt the panutsa and 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 it coats the spoon and drips slowly, it's ready. Alternatively, drop a bit on a plate and let it cool; if it thickens to your desired consistency, the sauce is ready. This recipe yields about 1¾ cups of latik sauce.
    • Once the Suman sa Lihiya has cooled slightly, unwrap and serve them with a generous drizzle of latik sauce.

    Notes

    • Glutinous rice: Also known as sticky rice or sweet rice, this type of rice is ideal for Suman sa Lihiya because of its sticky and chewy texture when cooked.
    • Lye water: Soaking rice in alkaline water makes it sticky and gooey. It also imparts a yellowish tint to the rice.
    • Panutsa: A natural, unrefined sugar used in making the latik sauce. You can also use muscovado or brown sugar, which has similar flavors.

    Nutrition

    Calories: 140kcalCarbohydrates: 32gProtein: 2gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 61mgPotassium: 20mgFiber: 1gSugar: 11gCalcium: 7mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Desserts Recipes

    • A Slice of Ube Macapuno Cake on a plate.
      Ube Macapuno Cake Recipe
    • A slice of Mango Chiffon Cake on a plate.
      Mango Chiffon Cake Recipe
    • White, Green, and Purple Puto with Cheese.
      Puto with Cheese Recipe
    • Turones de Mani with sesame seeds cross section.
      Turones de Mani Recipe
    56 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Lara

      December 21, 2023 at 10:15 pm

      5 stars
      Whats the sauce on top? Looks so good

      Reply
      • Nora Reyes

        January 03, 2024 at 11:40 pm

        Hi Lara, That's latik sauce on top! It's a rich, caramel-like syrup made from coconut milk. Really adds a special touch to the suman. Glad you think it looks good! 😊🥥🍯

        Reply
    5 from 1 vote

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    56 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.