Suman sa Lihiya is a kind of rice cake or “Kakanin” made of glutinous rice soaked in water with a bit of lye water, wrapped in banana leaves then boiled until cooked. Typically served with coconut caramel sauce.
This Suman sa Lihiya originating from the Philippines is one of many varieties of “Suman” or rice cake.
What is Lye water? Lye water also known as “Kansui” across Asia is a caustic soda used to improve or give a springy texture, as a preservative, and alkalinization agent for food products, like bread, noodles, rice cakes, etc.
Ingredients of Suman sa Lihiya
Glutinous rice also known as sweet rice
Lye water can be substituted with baking soda
For wrapping
Banana leaves– you find this in any Asian Grocery store fresh or frozen
Cooking twine– or cotton multi-purpose twine
For soaking
Water and salt solution will flavour and hydrate the rice to speed up the cooking process.
For the Coconut Dulce de leche caramel sauce ingredients:
Condensed milk– will add a creamier flavour
Coconut milk– will give a rich taste
Brown sugar– to thicken, add flavour and colour
Molasses– will enhance the flavour and consistency
Salt– to balance the sweetness
How to make Suman sa Lihiya
Step 1-Soak the Rice
In a bowl, rinse glutinous rice twice or until the water is almost clear, then drain the water. Add 1 tsp of salt in 2 cups of water, and stir until salt is dissolved. Add to a bowl with the glutinous rice, and soak for at least an hour or overnight.
Step 2- Prepare the coconut dulce de leche sauce
In a heavy-bottomed saucepot, pour coconut milk, condensed milk, brown sugar, and molasses. Whisking constantly cook over medium heat until thick and caramelized, about 8 to 10 minutes. Set aside. It will be thickened more when it cools down. 
Step 3- Prepare the Banana leaves
Clean the banana leaves by wiping them with a damp kitchen towel or paper towel. For wrapping, you will need a pair of banana leaves per serving. Cut 8 to 10 inches and 4 to 6 inches. To make the banana leaves soft and pliable, heat over the gas stovetop on low heat for a few seconds or microwave for a few seconds.
Step 4- Wrapping the Suman
After an hour, drain the water from the mixing bowl then add 1 tsp lye water. The mixture will turn yellowish, stir until lye water is blended well with the glutinous rice. Note: do not use more than the recommended measurement of lye water.
Arrange the banana leaves, place the larger leaf on a flat surface then put the smaller leaf on the center of the larger leaf. Scoop about 1/3 cup of the rice mixture and place it on the center of the smaller banana leaf. Fold the ends of the banana leaves toward the center. Face it down, the folded side, set aside while making another of the same size. Pair them together with the folded side facing each other. Bind it together with kitchen twine.
Step 5- Cook the Suman
Arrange in the Instant Pot, fill it with enough water to cover all the suman. Cover with the lid. Ensure the steam release is in the sealing position. Press pressure-cook on high 30-minute settings. Use a kitchen towel to release the steam or wait until it cools down, it will slowly automatically release the steam. Remove the suman and serve it hot or warm with coconut dulce de leche caramel sauce.
Storing
Refrigerate for up to 3 days (still wrapped in banana leaves) in a sealed container. Freeze for up to 3 months in a sealed (airtight) container.
To Reheat
Reheat in a microwave for 30 to 35 seconds. Thaw the frozen Suman sa Lihiya or microwave the frozen Suman with 2 tablespoons of water. You may also steam or boil for a few minutes until thawed and heated through.
More Filipino Dishes
Instant Pot Suman sa Lihiya
Watch How to Make It
Equipment
- Instant Pot
Ingredients
- 2 cups glutinous rice
- 1 tsp lye water
For wrapping
- Banana leaves
- cooking twine
For soaking
- 2 cups water
- 1 tsp salt
Coconut Dulce de leche caramel sauce ingredients
- ½ cup condensed milk
- ½ cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp molasses optional
Instructions
- In a bowl, rinse glutinous rice twice or until the water is almost clear, then drain the water. Add 1 tsp of salt in 2 cups of water, stir until salt is dissolved. Add in a bowl with glutinous rice, soak for at least an hour or overnight.
Prepare the coconut dulce de leche sauce:
- In a heavy-bottomed saucepot, pour coconut milk, condensed milk, brown sugar, and molasses. Whisking constantly cook over medium heat until thick and caramelized, about 8 to 10 minutes. Set aside.
- It will be thickened more when it cools down.
Prepare the Banana leaves:
- Clean the banana leaves by wiping them with a damp kitchen towel or paper towel.
- For wrapping, you will need a pair of banana leaves per serving. Cut 8 to 10 inches and 4 to 6 inches.
- To make the banana leaves soft and pliable, heat over the gas stovetop on low heat for a few seconds or microwave for a few seconds.
Wrap the Suman
- After an hour drain the water from the mixing bowl then add 1 tsp lye water. The mixture will turn yellowish, stir until lye water blended well with the glutinous rice. Note: do not use more than the recommended measurement of lye water.
- Arrange the banana leaves, place the larger leaf on a flat surface then put the smaller leaf on the center of the larger leaf. Scoop about ¼ cup of the rice mixture and place it on the center of the smaller banana leaf.
- Fold the ends of the banana leaves toward the center. Face it down the folded side, set aside while making another of the same size. Pair them together facing the folded side. Bind it together with cooking twine.
Cook the suman
- Arrange in the Instant Pot, fill it with enough water to cover all the suman. Cover with the Instant Pot lid. Ensure the steam release is in the sealing position. Press pressure cook on high 30 minutes settings. Use a kitchen towel to release the steam or wait until it cools down, it will slowly automatically release the steam.
- Remove the suman and serve it hot or warm with coconut dulce de leche caramel sauce.
