It looks difficult to do but was actually simple once you got the secret ingredient at hand which is the lihiya or Lye Water. Here in Singapore, we were able to purchase it from Sheng Siong Supermarket.
Here's the recipe divided into three parts. The Suman (rice cake), The Sweet Sauce and the Latik.
Ingredients for the Latik:
1 cup Coconut Milk (first pressing)
Procedure for the Latik:
In a skillet on medium heat, bring the coconut milk a boil and until all the liquid has evaporated. When it is starting to solidify and brown, stir for it to cook evenly. The latik should be golden brown or darker before draining all the coconut oil. This will make it crispy which is a good texture in contrast with the sweet sauce and the chewy rice cake.
Ingredients for the Suman:
2 1/2 cups glutinous rice
2 teaspoons Lye Water
3 cups Water
Pinch of Salt
Banana Leaf (for wrapping)
Procedure for the Suman:
1. Soak the glutinous rice in water for 1 hour. Rinse thoroughly and drain well.
2. Add the lye water and a pinch of salt.
3. In a saucepan, bring three cups of water to a boil, then add the glutinous rice mixture. Mix continually until the rice mixture is thick and chewy and the mixture is sticking to the pan.
4. Spoon about 2 tbsp of rice mixture onto a banana leaf. Wrap and secure with a string. You may use the coconut oil from the latik to prevent the suman from sticking to the leaf. I will add flavor too.
5. Steam for an hour.
Ingredients for the Sweet Sauce:
1 cup Brown Sugar
1/2 cup Muscovado Sugar
1 cup Coconut Cream
Procedure for the Sweet Sauce:
In a saucepan on medium heat, mix all the ingredients. Bring to a boil until sauce is thick, creamy and all are incorporated evenly and without lumps.
Served unwrapped, drizzled with sweet sauce and smothered with latik. Makes 6-10 servings depending on the size of the suman.
Enjoy!
Jane
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