Suman sa Lihiya

Ingredients:

• 2 1/4 cups glutinous rice
• 1 teaspoon lye water
• 2 cups water
• 1 whole banana leaf, cleaned

Cooking procedure:

1. Place the glutinous rice in a mixing bowl then pour-in water.
2. Stir and soak for 2 to 3 hours.
3. Drain excess water from the mixing bowl then add lye water and stir thoroughly.
4. The mixture will turn yellowish.
5. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
6. Prepare the banana leaves.

• Fresh banana leaves can be heated directly in fire for a very short time.
• This releases the natural aroma of the leaf and makes it more flexible.
• If you are using fresh frozen banana leaves, it is better to just wash it in warm water.
• You’ll need a pair of leaves per serving.
• The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches.

1. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
2. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
3. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
4. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
5. Turn-on heat then let boil. Simmer for 80 minutes.
6. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
7. Serve with white sugar, brown sugar, or latik.