"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Wednesday, March 12, 2014


Source: Facebook

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

2 cups coconut cream (kakang gata)
2 cups dark brown or muscovado sugar

Coconut Sprinkle (Optional)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear. Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside. Repeat the process until all the rice is wrapped. Tie the suman in pairs- the folded sides should face each other. Arrange suman in a pot lined with banana leaves; put something heavy on top ( like a ceramic dish) to prevent the suman from floating. Fill the pot with water until the suman is fully submerged. Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.

Meanwhile make the coconut cream caramel sauce: combine coconut cream and dark brown or muscovado sugar in a saucepan, stir to dissolve the sugar then cook over medium heat until it thickens slightly. The consistency should still be pour-able.

For the coconut sprinkles: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

When suman is cooked...serve on a plate, unwrap and top with sweet coconut caramelized sauce and coconut sprinkles.

http://www.latestrecipes.net/2010/10/16/kcc-suman-sa-lihia/ adapted from Sarap Pinoy cookbook

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