Suman sa Lihiya

Glutinous rice treated with lihiya and boiled in banana leaves until tender and chewy. — Yield about 15 pieces · Prep 30m (plus soaking) · Cook 2 hr

Ingredients

• 3 cups glutinous rice, rinsed and soaked 1–2 hours
• 1–1 1/2 teaspoon food-grade lye water (lihiya)
• 1 teaspoon salt
• Banana leaves, wilted over flame
• Latik and coconut syrup or sugar and grated coconut, for serving

Method

1. Drain the soaked glutinous rice well and place in a bowl.
2. Mix in lye water and salt thoroughly until the grains are evenly coated and slightly yellow.
3. Place 2–3 tablespoons of rice on a piece of banana leaf, form into a log, and roll tightly, folding the ends securely.
4. Tie with kitchen string if needed.
5. Arrange suman pieces in a large pot and cover generously with water.
6. Bring to a gentle boil, then simmer 1 1/2–2 hours, adding hot water as needed to keep suman submerged, until rice is tender and sticky.
7. Drain, cool slightly, then serve warm or at room temperature with latik and coconut syrup or with sugar and grated coconut.

Kitchen note

Make sure the banana leaves are well-wilted over a flame so they’re flexible and won’t crack while rolling