- 1 kilo malagkit na bigas (glutinous rice)
- 2 tsp lihiya (lye water)
- prepared banana leaves
- thin cotton strings
- grated coconut
- brown sugar
- Cut or separate banana leaves into two sizes (all approximates) – one 9 x 11-inch size and the other 5 x 5-inches.
- Soak the glutinous rice in water for about 1-2 hours.
- Drain and mix in the lye water.
- It should turn yellowish (this would depend on the strength of the lye water), if not add more lye water a little at a time until it turns yellowish. Mix well.
- Put the big sized leaf lengthwise on a working surface – topside down.
- Then put the smaller one on top of it – topside up and aligned either same as the bigger piece or positioned with the one of the corners pointing to the narrow side of the bigger piece.
- Place about 3 tablespoonfuls of the glutinous rice mixture on the smaller piece of leaf.
- Grab the 2 long sides of the bigger piece and bring them together.
- Fold or roll that side to enclose the rice (about 3 half-inch folds).
- It is now long and narrow shaped.
- Fold about the lower 1/4 of the parcel towards the center.
- While firmly holding the folded end of the parcel, put it upright and tap it on the table to pack in the rice and if need be add more rice through the open end.
- Fold the top end towards the center.
- You should have a parcel about 5 x 2-inches in size.
- Make another one of roughly the same size.
- Pair these two with the folded sides together.
- Using thin cotton strings, tie the two ends together tightly.
- Place the assembled pieces in a big pot and add enough water to cover the suman.
- Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.
- Serve warm or cold with grated coconut and sugar.
- Add 2 Tbsp sugar and pinch of salt to a 400 ml can of coconut milk in a wok or pan (preferably non-stick).
- Stir until sugar and salt is dissolved.
- Bring to boil then lower heat and simmer until it renders oil and sediments (the latik) start to stick to the bottom.
- At this point watch it very closely and stir it frequently (it burns easily) and fry the sediments until golden brown.
- Remove from oil with slotted spoon.
- Serve with the suman.
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