Suman Sa Lihiya Filipino Steamed Sweet Sticky Rice
It has wonderful chewy, gooey, sticky texture which comes from treating the rice in lihiya, or lye water.
Unfortunately, lye water is not easy to find in the U.S. Although it is not dangerous at this concentration, some people don't like the idea of ingesting a substance which shares the same active ingredient as Drano.
You have probably consumed lye before: it's used to make olives, pretzels, and various Asian noodles, such as ramen and lo mein.
- Tightly fold over the sides parallel to the log
- Tightly fold over the ends.
Repeat this with the other leaves and the rest of the rice. If a leaf has a minor tear, place an undamaged leaf under the rice log to patch it up.
If your steamer is small, it may be helpful to have several steamers going at the same time.
1) Unfold one of the ends, then peel the leaf down as you wold peel a banana. Eat plain,or dip in sugar and / or freshly grated coconut.
2) Completely unwrap the suman so that it is sitting on the leaf. Eat plain or add any toppings you want. (Use a spoon or fork!)
Common toppings used for suman are fresh grated mature coconut, sugar, latik, coconut syrup, palm sugar syrup etc.
Any kind of simple syrup can be used, although I'm not quite sure if maple syrup would work. Suman also goes very well with mangoes and bananas. If any of you make this, let me know how it turns out!