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


  • 2 cups coconut cream (kakang gata)
  • 2 cups muscovado sugar
  • Coconut Sprinkle (Budbod) (Optional)
  • 2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
  • 1 cup sugar


  1. Wash glutinous rice three times then soak in water for 20 minutes. Drain and add the lye water.
  2. 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.
  3. 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 ( I used a ceramic dish) to prevent the suman from floating.
  4. Fill the pot with water until the suman is 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.
  5. I made coconut caramel sauce: combine coconut cream and 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.
  6. For the coconut sprinkles or budbod: Combine sapal por dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

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