Cassava suman is a native Filipino rice cake (kakanin) that is comprised of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves.
This recipe is straightforward. Anyone can easily prepare the mixture. The issue might be on where to get the banana leaves, specifically the people outside of the Philippines. The good news is you can use the frozen banana leaves sold in Asian and Filipino stores. All I did was to wash them in warm water and cut individual pieces using a pair of scissors.
Cassava suman is best eaten with fruits such as ripe mango or peaches. Sometimes, I dip this with more brown or white sugar. It also works to have this for breakfast along with a cup of coffee or hot chocolate. We want to hear from you. How do you eat suman? What food or dip do you eat this with?
Try this Cassava Suman recipe. Let me know what you think.
- 2 lbs. grated cassava
- 1½ cups brown sugar
- ½ cup coconut cream (or coconut milk)
- Banana leaves for wrapping, cut into 12 x 6 inch pieces
- Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the ingredients are well distributed.
- Add the coconut cream. Stir until all the ingredients are well incorporated.
- Scoop about ½ cup of mixture and arrange on one side of the banana leaf. Mold the mixture so that it appears to be cylindrical in shape, with the length of about 4 to 5 inches.
- Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it inward in the same direction.
- Boil about 5 to 6 cups of water in a steamer.
- Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes or until the texture becomes firm.
- Remove from the steamer and let the temperature cool down.
- Serve. Share and enjoy!