How to Cook: Suman sa Lihiya, Pinipig Kalamay, Coconut Toast, and Suman sa Ibus

SUMAN SA LIHIYA

Ingredients:

3 cups enriched malagkit

2 tablespoons lye

Grated coconut and sugar

Procedure:

Soak the malagkit until grains are swollen

Drain out all the water 

Stir lye into the malagkit

Wrap three tablespoons of the malagkit mixture in two layers of banana leaf.

Tie suman by pairs.

Arrange the pairs by layers in the pot.

Add enough water to cover.

Boil for about 2 hours or until suman is done.

Serve with grated coconut and brown sugar.

Makes 8 to 10 servings.

PINIPIG KALAMAY

Ingredients:

3 cups pinipig

1 cup thin coconut milk

2 cups rich coconut milk

1 - 1/2 cups sugar

1/2 teaspoon toasted and powdered anis

Procedure:

Soak the pinipig in 1 cup thin coconut milk for 30 minutes.

Boil the rich coconut milk with sugar.

Add the pinipig and anis; stir while cooking until mixture is dry.

Lower the fire, cover tightly, and let cook slowly until done.

Transfer to a shallow pan or bilao lined with wilted and oiled banana leaf.

Smooth to an even thickness and cut into serving pieces.

Serve with freshly grated coconut or coconut toast.

Serves 8 to 10

COCONUT TOAST

Procedure:

Measure the grated coconut from which the milk has been extracted.

Add 2/3 cup sugar for each cup of coconut.

Toast the mixture in a hot pan until brown, dry, and crisp.

SUMAN SA IBUS

Ingredients:

1 - 1/2 cups enriched malagkit

1 cup thick coconut milk

1 teaspoon salt

Procedure:

Soak malagkit in water until grains are swollen.

Drain and mix with coconut milk and salt.

Prepare buri tubes for casings.

Fill each casing with the malagkit, two thirds full.

Close the opening by pinning it with a piece of buri mid rib about one third the size of a toothpick.

Tie each suman securely with strips of buri.

Arrange suman in a kettle and add enough water to cover.

Boil for 2 hours.

These suman may be eaten with brown sugar, sweets, or with ripe mangoes when these are in season.

Serves 6 to 8