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Suman sa Lihiya



Mabuhay! Discover the Unforgettable Taste of Easy

Suman sa Lihiya

Hey there, I’m MotherBee, and I’m buzzing with excitement to share with you the rich, delectable magic of Easy Suman sa Lihiya! With a culinary background rooted in food science and a heart that beats for Filipino food, I can’t wait to take you on this gastronomic journey!

The Soulful Origins of Suman sa Lihiya

A true Filipino classic, Suman sa Lihiya hails from various regions of our beautiful archipelago. The term ‘Suman’ is an umbrella name for traditional Filipino rice cakes, while ‘Lihiya’ refers to lye water that gives it its distinctive taste and texture. These treats are often wrapped in banana leaves and enjoyed during festivals or family gatherings. And yes, there’s more than one way to enjoy this versatile snack!


Modern Twists and Regional Variants

Over time, culinary artists like us have gotten creative! Want a pop of color? Add some ube extract! Craving a burst of sweetness? Mango slices are your friend here. From Luzon to Mindanao, you’ll find endless regional tweaks to this age-old dish.


Easy Suman sa Lihiya

Preparation Time: 30 minutes

Cooking Time: 1 hour

Servings: 10

Tools Needed:

  • Steaming pots

  • Banana leaf cutter

  • Rice cooker


Storage, Shelf-life, and Food Safety

Store your suman in an airtight container. They can last up to a week when refrigerated, and about a month if frozen. Always remember, moderation with lye water is key!


Science in a Wrap

Glutinous rice absorbs coconut milk beautifully due to its low amylose content. This makes it a perfect match for this recipe.


10 Tips for Success

  1. Soak the rice well.

  2. Use fresh banana leaves.

  3. Mind your lye water ratio.

  4. Steaming is key; don’t rush it!

  5. Taste as you go.

  6. Let it cool down before unwrapping.

  7. Test one before cooking a whole batch.

  8. Texture matters.

  9. Serve warm.

  10. Don’t be afraid to innovate.


10 Common Mistakes and Troubleshooting

  1. Overusing Lye Water: Too much lye water can make your suman taste bitter. Solution: Always measure carefully and maybe do a test batch first.

  2. Overcooking the Rice: Nobody wants a mushy suman. Solution: Keep an eye on the cooking time and perform a texture test by taking one out and cooling it briefly.

  3. High Heat Steaming: Steaming on high heat may cause your suman to burn. Solution: Maintain a medium heat to evenly cook the suman.

  4. Sealing Issues: If your wraps are not sealed correctly, you might experience leakage. Solution: Double-check the seals or use twine to secure them tightly.

  5. Rice Isn’t Soft Enough: Under-soaked rice will make your suman tough. Solution: Ensure that the rice is soaked for a minimum of four hours or overnight for best results.

  6. Using the Wrong Rice: Using any rice other than glutinous rice will not yield the desired texture. Solution: Always opt for glutinous rice.

  7. Poorly Prepared Banana Leaves: If leaves are not prepped well, they can tear. Solution: Pass the leaves over an open flame to make them more pliable before wrapping.

  8. Inconsistent Sizes: Inconsistent wrapping sizes will result in uneven cooking. Solution: Try to maintain a uniform size for each suman.

  9. Less coconut milk could make it less flavorful. Solution: Always use the full amount as directed for maximum flavor.

  10. Overfilling the Wraps: This can cause bursting during the steaming process. Solution: Don’t get too excited with the filling; less is more in this case.


10 Common Questions & Answers

🟣Question: Can I use jasmine rice?

🟢Answer: No, stick to glutinous rice for authentic texture and taste.


🟣Question: What’s the best coconut milk to use? 🟢Answer: Fresh is always best for a richer, creamier texture.


🟣Question: Is it gluten-free?

🟢Answer: Yes, it is! The primary ingredient is glutinous rice, which is gluten-free.


🟣Question: Can I freeze it?

🟢Answer: Absolutely! Just wrap it tightly in plastic wrap before placing in a freezer bag.


🟣Question: Can I use parchment paper instead of banana leaves?

🟢Answer: Not recommended. Banana leaves add a unique flavor and aroma.


🟣Question: Can I skip the lye water?

🟢Answer: You can, but you’ll lose the authentic taste and texture.


🟣Question: How long should I soak the rice?

🟢Answer: For at least 4 hours, but soaking it overnight yields the best results.


🟣Question: Can I use canned coconut milk?

🟢Answer: Yes, but fresh coconut milk provides a richer, more authentic flavor.


🟣Question: Is there a vegan option?

🟢Answer: The basic recipe is already vegan. Just double-check your coconut milk to be sure.


🟣Question: How do I store leftovers?

🟢Answer: In an airtight container, they can last in the fridge for up to a week or be frozen for up to a month.


Ingredient Functionality and Substitutions

  • Glutinous Rice: Provides the chewy texture.

  • Coconut Milk: Adds richness.

  • Lye Water: A must for the unique flavor.


Suggested Servings and Nutrition

Calories: 200

Carbs: 35g

Protein: 2g


Pair it with a steaming cup of kape or fresh slices of mango for a truly divine experience.

Easy Suman sa Lihiya Ingredients

  • Glutinous Rice: 2 cups (380 grams)

  • Coconut Milk: 1 can (400 ml)

  • Lye water: 1 tsp (5 ml)


Easy Suman sa Lihiya Step-by-Step Procedure

  1. Soak the rice.

  2. Prepare the banana leaves.

  3. Mix rice with coconut milk and lye water.

  4. Wrap and seal.

  5. Steam to for 30 to 45 minutes.



Isn’t it thrilling? Easy Suman sa Lihiya is not just a dish; it’s a tapestry of Filipino culture and culinary artistry. So what are you waiting for? Dive in and experience the joy of making your own Suman sa Lihiya!

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