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Suman sa Lihia

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 2 1/2 CUPS GLUITINOUS RICE MALAGKIT RICE
  • 2 TEASPOONS LIHIYA LYE WATER
  • COCONUT CREAM CARAMEL SAUCE:
  • 2 CUPS COCONUT CREAM KAKANG GATA
  • 2 CUPS MUSCOVADO SUGAR
  • COCONUT SPRINKLE BUDBOD
  • 2 CUPS DESSICATED COCONUT OR SAPAL THE GRATED COCONUT THAT THE COCONUT MILK WAS EXTRACTED FROM
  • 1 CUP SUGAR

Instructions

  • WASH GLUTINOUS RICE THREE TIMES THEN SOAK IN WATER FOR 20 MINUTES. DRAIN AND ADD THE LYE WATER. CUT BANANA LEAVES IN RECTANGLES ( ABOUT 8″X 6″). PASS IT OVER MEDIUM-HIGH FLAME TO WILT IT AND MAKE IT PLIABLE OTHERWISE IT WILL TEAR.
  • PUT ABOUT 3 TABLESPOONS OF SOAKED RICE ON A PIECE OF BANANA LEAF; FOLD SIDES TO MAKE A PACKET, SET ASIDE. REPEAT THE PROCESS UNTIL ALL THE RICE IS WRAPPED. TIE THE SUMAN IN PAIRS- THE FOLDED SIDES SHOULD FACE EACH OTHER.
  • ARRANGE SUMAN IN A POT LINED WITH BANANA LEAVES; PUT SOMETHING HEAVY ON TOP ( I USED A CERAMIC DISH) TO PREVENT THE SUMAN FROM FLOATING. FILL THE POT WITH WATER UNTIL THE SUMAN IS SUBMERGED. BRING TO A BOIL OVER HIGH HEAT; THEN LOWER HEAT TO SIMMER AND LET COOK FOR 45 MINUTES TO AN HOUR.
  • MEANWHILE MAKE THE COCONUT CREAM CARAMEL SAUCE. I DIDN’T MAKE THE SAUCE THAT COMES WITH THE RECIPE INSTEAD I MADE COCONUT CARAMELSAUCE: COMBINE COCONUT CREAM AND MUSCOVADO SUGAR IN A SAUCEPAN, STIR TO DISSOLVE THE SUGAR THEN COOK OVER MEDIUM HEAT UNTIL IT THICKENS SLIGHTLY. THE CONSISTENCY SHOULD STILL BE POUR-ABLE.
  • FOR THE COCONUT SPRINKLES OR BUDBOD: COMBINE SAPAL POR DESSICATED COCONUT AND SUGAR IN A SHALLOW PAN OR SKILLET. COOK OVER MEDIUM HIGH HEAT, STIRRING CONSTANTLY UNTIL THE COCONUT BROWNS.
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