My Entry of Steemph.Antipolo Featuring-Antipolo Food and Delicacies

This is my Entry for this Contest Featuring "Suman sa Lihiya" or also known as SUMAN YAPOS.. isa din ito sa dinadayo dito sa Antipolo lalo na kapag MAHAL NA ARAW..

Itong mga Celebration na ito ay talagang dinadayo ng mga tao dito sa ANTIPOLO :

1. Ang Tipulo Festival ( SUMAKA) - This celebrated every May 1st which showcases of Antipoleños and their local delicacies namely Suman (sweetened steamed rice), mangoes, and Kasoy (cashew) as well as the Hamaka (hammock) which is the early mode of Antipoleños.

2. Alay Lakad - This celebrated every Maundy Thursday and April 30-May 1, where millions of debotees flock to Antipolo as a form of penance for the Holy Week and from the evening of April 30 until dawn of May 1. This annual event every April 30 begins with a PROCESSION of the image of Our Lady of Peace and Good Voyage from Quiapo Church going to the Antipolo Cathedral.

3. Kapitanes at Kapitanas - every Holy Week, Antipolo City has a tradition dating back to 1920's wherein two pairs of young Antipoleños are chosen to lead the faithful in the faithful in the activities during Holy Week. The first pair: Kapitan Uno carries the Potencial Emblem and Kapitana Uno carries the paschal Candle. The 2nd pair: Kapitan Dos, carries the Flag of the Church.

Isa din ito sa paborito ko dahil hindi siya nakakasawang kainin dahil meron siyang sawsawan na kuhang kuha ang panlasa nang mga pinoy.

Suman sa lihiya or (SUMAN YAPOS) a sticky rice with Lye water, wrapped tightly banana leaf, and boiled for two hours a Delicious kakanin of Antipoleños ( You may also serve this with grated coconut meat or Paldo Sugar or Panucha as an option..

PAANO NGA BA GINAGAWA ANG SUMAN SA LIHIYA or SUMAN YAPOS?

Ingredients :

1 1/2 Kilos Glutinous Rice ( MALAGKIT)
4 cups water for soaking Glutious Rice
1/2 Tbsp. LYE water or LIHIYA
1 whole BANANA LEAF, (CLEANED) and cut into 2 sizes (approximately 8x10 and 4x5)
Kitchen TWINE or THIN cotton STRINGS to TIE.

for LATIK DIPPING ; (sauce)

3 cups COCONUT MILK or CREAM
2 cups Paldo sugar or Panucha- a class of Muscavado Sugar
1 cup Brown Sugar

Optional Dipping;

Grated coconut meat or Paldo Sugar or Panucha

HOW TO COOK :

1. Wash a glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes.
2. Prep the banana leaves for wrapping.
3. Strain the water thoroughly, then add the lye water. The rice should turn yellowish.
4. Measure 1/2 cup of rice and put on banana leaves. Fold all ends in tighly to make an approximately 3 x 1 1/2 inch pillow , set a side.
5. With the folded sides inwards, tie together 2 pieces, like pictured.
6. Set on a big pot and cover with water, bring to a boil and turn the heat down to simmer for at least 3 hours and check for doneness.
7. Open one pair and see if the suman is soft and fully cooked. If not, lie it back and return to boil.
8. Check every 1/2 hour or so for doneness.
9. When done, serve with sugar mixed with grated coconut or LATIK..

Sana magustuhan ninyo itong post ko ..

• TARA NA SA ANTIPOLO 😘😘
• VIVA ANTIPOLO ❤❤❤