2 kls. Malagkit rice
banana leaves For latik sauce:
1 k. coconut milk
2 cups brown sugar
Submerge malagkit rice in water until swollen. Mix 3 tablespoons of lihia. Heat banana leaves over fire. Cut into 8 x 10 inch size. Use 2 leaves to wrap approximately 4 tablespoons of malagkit. Put suman into a kaldero (use leftover leaves to cover bottom of pot). Fill the kaldero with water up to top level of suman only. Cook for 2 hours or until done.
For latik sauce, mix and cook the mixture for two hours in slow fire till thick.