Suman sa Lihiya is the most basic variation. Glutinous rice is soaked in water for several hours before putting-in a portion of lye water and wrapping each serving in soft banana leaves. The wrapped mixture is then boiled until the glutinous rice is done. This is best eaten either with sugar or latik (this is the residue when coconut milk is simmered).
Glutinous rice comes in different varieties; each has a different name, but all seem to possess the same texture. When shopping for glutinous rice, do not look for the “glutinous rice” label alone. This sticky rice has many names and varieties. Feel free to choose among the following: sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, and malagkit.
If you are in the Philippines or any tropical place, getting fresh young banana leaves will not be a problem. If in case your situation is like mine wherein banana leaves comes fresh frozen from Asian stores, try not to run the leaves over fire to make it more flexible – it will most likely crack. Instead, gently wash it with warm water.