Cut the banana leaves into 25 cm x 25 cm squares, wash, then shake off excess water. Place a large gas burner on high heat. Pass each slightly damp leaf over the flame on both sides until …
Preview
See Also: Cake Recipes, Food RecipesShow details
Stir occasionally until liquid is absorbed. Remove from heat and allow to cool. Put 2 tablespoons on banana leaf. Roll leaves tightly. Leave 1 inch on top and bottom side. Fold edges to seal and tie with a string. In a steamer, stack the …
See Also: Share RecipesShow details
Suman sa Lihia. 1 Wash the glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes. 2 Prepare the banana leaves for wrapping. 3 Strain the water thoroughly, then add the lye water. The rice should turn yellowish. 4 Measure 1/2 cup of rice and put on banana leaves.
Add 2 1/2 to 3 cups of fresh water to the rice. Add 1 tablespoon of lye water or lye water substitute you made in Step 5, and stir to evenly distribute. The rice and water may take on a yellowish tinge. Soak for half an hour. Transfer rice to pot if it is not already in one.
Suman goes well with a sprinkling of sugar or laden with latik (coconut curd). This suman bulagta recipe is a basic variation. For really good results, soak the glutinous rice in water overnight with some lye water. It is then wrapped in soft banana leaves then boiled until the glutinous rice is cooked.
Add lye solution and salt and mix it thoroughly. In a big saucepan pour 3 cups of water and bring to a boil, then add the glutinous rice mixture. Transfer the gas mark to low heat and stir continuously for about 20 minutes. Transfer under cooked suman on a platter and scatter evenly to cool down faster.