Among the several varieties of suman you can try, the Ilonggo version of cassava suman is one of the most delicious. It is made from grated kamoteng kahoy (cassava) mixed with muscovado, coconut meat, and vanilla. The ingredients are perfect for a tasty and aromatic treat.

This recipe can make about 12 pieces suman.

Ingredients You’ll Need:

• 1 cup cassava, grated and drained well
• 1/2 cup young coconut, grated and drained well
• 1/3 cup muscovado or brown sugar
• 1/4 cup white sugar
• 1/2 tsp vanilla
• banana leaves

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Cooking Procedures:

Step 1

First, squeeze the grated cassava to extract some liquid. This is to make the suman not watery after steaming and to remove extra starch.

Step 2

In a wide bowl, combine grated cassava, grated coconut, brown sugar, white sugar, and vanilla extract. Mix well then set aside.

Step 3

Rinse and wipe dry the banana leaves. Pass the banana leaves one by one over the flame to make it easy to fold.

Step 4

Place a piece of banana leaf on a flat surface. Scoop a spoonful onto a banana leaf. Roll/fold the leaf tightly and fold both ends. Tie using kitchen twine or using a piece of banana leaves. Repeat the steps until all cassava mixture is wrapped.

Step 5

Arrange in a steamer and steam for about 35 minutes. Remove from heat and allow to cool for a few minutes before serving.

Step 6

Serve and enjoy your cassava suman!

“Eating is a necessity but cooking is an Art.”

-Anonymous

Try this recipe too: Bibingkang Malagkit Recipe

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