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Suman sa Lihiya Recipe

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.

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By: Vanjo Merano 21 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Suman sa lihiya is a traditional Filipino rice cake that is usually made from glutinous rice (locally referred to as “malagkit”). Aside from using glutinous rice, some variations also use root crops such as cassava.

YouTube video

This suman sa lihiya recipe is a 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.

Some people like brushing cooking oil on the banana leaves before placing-in the glutinous rice mixture. You can do that too, if you desire.

suman sa lihiya recipe

I like having suman for breakfast and I always pair it with hot chocolate. How about you? Do you also eat suman for breakfast? What do you pair this with?

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 1 vote

Suman sa Lihiya Recipe

Prep: 12 minutes minutes
Cook: 1 hour hour 20 minutes minutes
Total: 1 hour hour 32 minutes minutes
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Ingredients

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

Instructions

  • Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours.
  • Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
  • Prepare the banana leaves. Note: 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.
  • 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.
  • Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
  • Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
  • Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
  • Turn-on heat then let boil. Simmer for 80 minutes.
  • Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
  • Serve with white sugar, brown sugar, or latik.
  • Share and enjoy!

Nutrition Information

Serving: 3g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Manananggot says

    Posted on 11/23/19 at 9:48 am

    Bakit may lye water? Kailangan po ba Yan

    Reply
  2. Elizabeth De Leon Mosqueda says

    Posted on 3/30/15 at 11:44 am

    Suman sa lihiya taste good if it is pair w/ coco jam.

    Reply
  3. lolu says

    Posted on 4/11/12 at 6:27 pm

    Hello, I don’t know where to buy the banana leaf 🙁 I’ve been to our Filipino market here in CA and can’t find it. Is there any way for me to cook the suman without dahon ng saging po? Please help! been craving for this for a long time.

    Reply
  4. Jocelyn says

    Posted on 2/25/12 at 9:57 am

    Suman it’s good and thank you sa recipe mo.

    Reply
  5. ANGGE says

    Posted on 11/22/11 at 8:04 pm

    i miss eating suman sa lihiya early in the morning with a freshly brewed kapeng barako. yummy …. they don’t cook it here in mindanao and being a kitchen dyslexic, your recipe and the video how to really helps. thanks!!!

    Reply
  6. mar says

    Posted on 10/7/11 at 3:50 pm

    can i use aluminum foil instead of banana leaves?

    Reply
    • Tatskie says

      Posted on 12/4/11 at 11:43 pm

      yes why not, banana leaves is traditionally use for suman but if you really craving for suman, foil will help.

      Reply
  7. gerlie says

    Posted on 6/14/11 at 8:37 pm

    what can I substitute for lye water? Asian stores where I live doesn’t know what lye water is.

    Reply
  8. JD says

    Posted on 3/15/11 at 8:29 am

    Can anyone tell me if I use a subsitute for Banana Leaves?? I live in a country that doesn’t sell it 🙁 I love suman! It’s one of my favorite kakanin 🙂

    Reply
    • Tatskie says

      Posted on 12/4/11 at 11:39 pm

      try dried corn leaves where usually mexican makes tamales, then wrap it with foil, you can buy it in walmart, but sometimes mexican store sells frozen banana leaves also

      Reply
  9. Terri says

    Posted on 3/4/11 at 5:34 pm

    I could get any lye water nor banana leaves. Is there any substitute to these
    items? Please advise. I would appreciate it very much.

    Reply
  10. abby says

    Posted on 3/2/11 at 12:08 am

    I tried this yesterday since I have been craving for it and the ones we buy from the store here in CA does not satisfy my hunger.
    I added a pinch of salt as recommended by my in laws. It takes time to prepare but all is worth it, just ate 2 pcs cause it was gone in a flash and now my family is asking for more. We had it for breakfast and merienda. Thanks again for the recipe.

    Reply
  11. ofie says

    Posted on 1/7/11 at 3:44 am

    In baking, can we substitute margarine from vegetable oil?

    Reply
  12. Jill says

    Posted on 12/30/10 at 10:10 am

    Lye water should be found in the asian stores. This is also used for kutsinta. its called LIHIYA in pinas

    Reply
  13. Eloisa says

    Posted on 12/29/10 at 11:29 am

    I think it will taste better if we mix a little salt & sugar to the glutinous rice and use coconut milk instead of plain water..then dip it with latik when it’s cook.

    Reply
  14. sylvia says

    Posted on 12/29/10 at 9:54 am

    I want to make my own but what is lye water? Can I use just tap water or bottled water? I love to pait it with black tea sweetened with honey.

    Reply
  15. marlyn says

    Posted on 12/28/10 at 4:50 am

    miss ko to pair with ripe mangoes hmmmm….pinas

    Reply
  16. Sheryle says

    Posted on 12/27/10 at 10:45 pm

    Can I use something else instead of lye water?

    Reply
    • Conz says

      Posted on 1/18/12 at 3:27 am

      hindi na siya magiging suman sa lihiya pag ni-replace ng iba yun lye water:)

      Reply
    • resty54 says

      Posted on 4/3/12 at 11:33 am

      I do not think there is any substitute for lye water.
      Since lye water is sodium hydroxide and sodium bicarbonate, it is fairly active chemically. Using aluminum foil as wrap therefore may not be a good idea.

      Reply
  17. Mitch says

    Posted on 12/27/10 at 9:03 pm

    I miss eating suman for breakfast with hot coffee.

    Reply

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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