Suman sa Lihiya
It’s already mid-October and November is fast approaching. All Saints’ Day, locally called as Undas, sometimes as Todos Los Santos and for some as Araw Ng Mga Patay, is around the corner. Undas is the time when we honor our dead relatives and friends. It is a very important day for Filipinos as it is the time when family gathers together at the cemetery to celebrate the day with flowers, candles, prayers for the dead and foods. Just like fiestas, families celebrate Undas with foods and drinks to share with others. This is why some changed the name from Araw Ng Mga Patay to Fiesta Ng Mga Patay. Back then, relatives cook foods to be brought to the cemetery but nowadays families just order or buy foods from fastfood chains or restaurants because they don’t have the luxury of time to shop and cook due to their busy schedule. Puto and suman are traditionally cooked and brought to the cemetery on this occasion.
My grandfather used to make and cook suman sa lihiya for the whole clan to consumed during Todos Los Santos. My father learned from him and assumed the tradition after my Lolo’s death. He taught us how and passed the tradition to us. Now they are both gone and it’s our turn to do what they had taught us.
I am sharing this recipe to all hoping to keep the tradition.
Suman sa Lihiya
Ingredients:
- 1 kilo malagkit na bigas (glutinous rice) sungsung is recommended
- 2 teaspoon lihiya (lye water)
- banana leaves, heated and cut into sizes
- cotton string or plastic straw rope shredded into thin (3-5mm) strings
Condiments:
- grated coconut meat
- sugar
Procedure:
- Wash the glutinous rice 2 to 3 times then soak it in water for about 2 hour.
- While waiting for the rice to get soft, prepare the banana leaves wrapper. Heat the fresh banana leaves in open flame for 1–2 seconds. Avoid too much exposure so it won’t scorch or burn. This process will make the leaves more flexible and won’t cleave when bent.
- Cut two sizes, one 9 x 11 inch and another 5 x 5 inches or bigger if you want a bigger sized suman. My father used to make a bigger sized, about 2.25 x 5.5 inches when cooked, though a little longer to cook.
- Now drain the water of the soaked rice and add the lye water. Mix very well until it turn yellowish, add a little more if not sufficient but be careful of putting too much as the suman will taste bitter. Leave for about 15-20 minutes before wrapping.
- Lay the big sized leaf lengthwise on the table with the topside of the leaf facing down. Then lay over the smaller sized leaf on the middle part of the bigger one.
- Put about 3 tablespoonful of the glutinous rice mixture on the middle. Add more if you want a bigger sized.
- Wrap the mixture by folding the leaves from the middle aligning the long sides then fold the outer going to the middle until its about 2 or 2.5 inches. Then fold one end of the pack, 2 to 3 inches, towards the center. Hold the folded end firmly and tap the pack to tighten the rice pack. Add more rice if needed but do not over fill as the rice will expand when cooked. Fold the open side the same as the first end and set aside.
- Do the same procedure in #7 for the rest.
- Pair two packs with the folded sides together then tie both ends (about an inch form the end) using the string or straw.
- Arrange the suman in a big pot or heavy casserole then add water submerging the suman.
- Bring to boil then simmer after for about 2-3 hours. Cooking time will depend on the size and number of pieces so regularly check if the suman is soft enough. It’s better to overcooked a little than undercooked.
- When already cooked, remove from the pot to drain.
- Serve with grated coconut meat and sugar.
