SUMAN SA LIHIYA
3 cups enriched malagkit
2 tablespoons lye
Grated coconut and sugar
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.
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
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
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
1 - 1/2 cups enriched malagkit
1 cup thick coconut milk
1 teaspoon salt
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