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.
Cassava Suman
Ingredients
- 2 lbs. grated cassava
- 1 1/2 cups brown sugar
- 1/2 cup coconut cream or coconut milk
- Banana leaves for wrapping cut into 12 x 6 inch pieces
Instructions
- 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 1/2 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!
Vanjo Merano says
Cielo, you can store this in the fridge for no more than 2 days, but you have to steam it before you eat since the texture becomes tough. If you intend to store this for a longer time, try freezing it for no more than 3 weeks.
Cielo says
thanks po kuya! 🙂 i’ll try this one tomorrow.. God bless po 🙂
neriza erilla says
hello chef vanjo i love to watch and read your recipes i really enjoyed a lot
Vanjo Merano says
Hi Neriza, thanks for watchimg our videos. I hope to see you here always. Cheers!
Arlene cabigon says
Hi! Same Lang ba to sa arasip ? yung mAy coconut meat sa loob.pls demo on how to cook arasip?thank u
Vanjo Merano says
Wenggay, I’m not sure why your grated cassava has water; are you using frozen grated cassava? In any case, please drain the water beforehand.
anita esberto says
Hello Vanjo,I want to know if you are selling your cookbook.I tried some of your recipe it turn out so good.Mabuhay ka.
Hayles says
Hi. Your recipes are amazing. I just have one question. Without banana leaf what can in use?
mhadel says
Foil..but much better if you use banana leaf its taste more delicious..????
April says
yummy…
thanks 4 the recipe..
Aydz Orhen says
Thank You po sa mga recipe dito lalo na sa not expert like me ang laking tulong talaga.
Happy to see you in a KNORR commercial po. More blessings to come.
Haanah says
Kuya pipigain pb un n defrodt n cassava grated
F Mendoza says
Vanjo, you are a great instructor. Your directions are very clear and to the point. Kudos!