How to make Suman sa Lihiya (or Suman Magkayakap)
MANILA, Philippines — Of all types of suman (glutinous rice cake rolls) in the Philippines, Suman sa Lihiya is one of the most common and popular and is a hands-down favorite.
Made with glutinous rice with a little lye water, Suman sa Lihiya is molded into sticky rice rolls by wrapping them in banana leaves and steaming until done. It is sometimes referred to as Suman Magkayakap because it is usually wrapped into flattened rolls and tied in twos, as if they are hugging each other. Thus, the name Suman Magkayakap. It also answers to the name Suman Bulagta.
When ready to eat, the suman is unwrapped onto a plate and drizzled with latik sauce.
You usually buy them in twos, but then you can also make your own.
Culinary expert Edith Singian recently conducted a cooking demo featuring Batangueño recipes. She teamed up with culinary expert Nina Daza-Puyat in this ninth stop of The Maya Kitchen’s Philippine Food Tour, a monthly culinary journey to different regions of the country. Suman sa Lihiya was one of the recipes she featured.
SUMAN SA LIHIYA (SUMAN MAGKAYAKAP)
INGREDIENTS:
1 kg. malagkit Sungsong (glutinous rice), washed
1/2 tbsp. lihiya (lye)
1/2 tsp. salt
Wilted banana leaves
Coco jam
PROCEDURE:
1. Soak malagkit rice in water for at least 3 hours or overnight. Drain.
2. Mix well-drained malagkit with salt and lihiya. Shape 1/4 cup of the malagkit mixture into a flat, elongated suman on a piece of banana leaf, wrap and roll, and fold into a 4x2-inch piece. Repeat procedure then tie two pieces with a string to form two sumans facing each other.
3. Line stock pot with banana leaves and arrange the sumans on top. Fill with water and boil for 2 1/2 to 3 hours, making sure all the sumans are submerged in boiling water all the time.
4. Unwrap and serve with Coco Jam.
For the Coco Jam:
4 cups coconut milk (first and second extract of 1 big mature coconut)
300 grams panutsa or sangkaka, cracked
1/4 tsp. salt
1/2 tsp. vanilla
PROCEDURE:
1. In a skillet, mix together the coconut milk and panutsa over medium high heat until the panutsa melts.
2. Add salt and vanilla.
3. Keep on stirring (to prevent the coconut milk from curdling) and cook further until slightly thick for about 30 minutes.
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