In a quiet Canadian kitchen far from Tacloban, the comforting aroma of sticky rice and coconut wafts through the air. It’s here where Aling Zenaida Singson-Alex, with a pot in one hand and memory in the other, recreates the suman sa lihiya of her youth—one leaf-wrapped bundle at a time.
In this episode of Lutong Kapitbahay, we’re invited not just to watch a recipe, but to witness a legacy unfold.
Aling Zeny’s suman isn’t like the bite-sized versions you might know. Hers are generously portioned, measured meticulously—1/3 cup each, to be exact—and steamed to perfection for over an hour. The texture? Silky, tender, and rich from time and care.
What makes her suman shine isn’t just the golden coconut sauce (made from just brown sugar and coconut cream), or the fragrant banana leaves she boils and preps with love. It’s the story behind it. How, after migrating to Canada in 2013 and losing her mother, she found solace in cooking. It started as a way to pass time. Now, it’s a full-time passion and a source of joy for her family, neighbors, and growing circle of suki.
Aling Zeny’s tip? The secret is slow cooking and consistent practice. “Basta gusto mo ang ginagawa mo,” she says, “mapa-perfect mo rin.”
Whether for personal enjoyment or a potential business, her suman is a reminder that tradition can travel, evolve, and thrive—even thousands of miles away from home.
Want to try making her suman? Watch the full episode and cook along with Aling Zeny on Lutong Kapitbahay. Because in every sticky bite, there’s a story worth sharing.
