Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake). Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Delicious sticky rice cake swirled with chocolate flavoured suman.

It is popular in Southeast Asia, mainly in Brunei, Indonesia (especially in Palembang), Malaysia, the Philippines. Sticky rice cakes abound throughout South East Asia. In the Philippines, eating the local variation, known as suman, is a national pastime. You can cook Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake)

1. It's 2 1/2 cups of glutinous rice.
2. You need 2 1/2 cup of water.
3. It's 2 tablespoon of lye water.
4. Prepare 1 cup of Coconut milk.
5. It's 1/2 cup of brown sugar.
6. You need 1 tsp of vanilla.

Note • Glutinous rice, also referred to as sticky rice, and banana leaves are available from Asian grocers. • Food-grade lye water is available from some Asian. With sticky rice cake drizzled with coconut caramel sauce, this Filipino delicacy is seriously addicting! I was somewhat disappointed, though, that mangoes are not in season because really, what better compliments fragrant mouthfuls of suman than sweet, juicy slices of this fruit? Suman sa lihiya is a traditional Filipino rice cake that is usually made from glutinous rice (locally referred to Glutinous rice is soaked in water for several hours before putting-in a portion of lye water and This is best eaten either with sugar or latik (this is the residue when coconut milk is simmered).

Filipino Food Series: Lola Sayong’s Suman w/ Coconut Jam (Traditional Glutinous Rice Cake) instructions

1. Wash the glutinous rice until the water is almost clear. Soak the glutinous rice in water overnight.
2. Drain the water and then add the lye water then mix.
3. Wrap two spoonful or glutinous rice in soft banana leaves (run banana leaves over fire to make it soft). Tie pairs of rice cakes together with strings or straw.
4. I used a small sauce pan for 8 pcs of rice cake pairs compact and added 2-3 cups of water. Let it cook for about 2 and half hours in medium fire.
5. For the coconut jam. Boil the coconut milk mixed with sugar until it’s golden brown and thick..

Typical traditional Filipino food this dish from Tagaytay! One of the most popular traditional Filipino food. A typical dessert in Batanes called Suman. It is made from sticky rice, a sweet and delicious treat! Suman Sa Lihiya is a Filipino sweet sticky rice cake steamed in a banana leaf.