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Home » Recipes » Breakfast Recipes » Cassava Suman Recipe

Cassava Suman Recipe

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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.

filipino cassava suman recipe

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.

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5 from 2 votes

Cassava Suman

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Vanjo Merano

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!

Nutrition

Serving: 6g

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Reader Interactions

Comments

  1. F Mendoza says

    July 11, 2020 at 2:22 pm

    5 stars
    Vanjo, you are a great instructor. Your directions are very clear and to the point. Kudos!

    Reply
  2. Haanah says

    September 21, 2018 at 2:57 pm

    Kuya pipigain pb un n defrodt n cassava grated

    Reply
  3. Aydz Orhen says

    September 12, 2018 at 8:11 pm

    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.

    Reply
  4. April says

    July 15, 2015 at 9:07 am

    yummy…
    thanks 4 the recipe..

    Reply
  5. Hayles says

    April 24, 2015 at 1:17 am

    Hi. Your recipes are amazing. I just have one question. Without banana leaf what can in use?

    Reply
    • mhadel says

      August 31, 2018 at 7:17 am

      5 stars
      Foil..but much better if you use banana leaf its taste more delicious..????

      Reply
  6. anita esberto says

    August 18, 2014 at 12:32 pm

    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.

    Reply
  7. Vanjo Merano says

    August 15, 2014 at 9:39 pm

    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.

    Reply
  8. Arlene cabigon says

    August 12, 2014 at 8:56 am

    Hi! Same Lang ba to sa arasip ? yung mAy coconut meat sa loob.pls demo on how to cook arasip?thank u

    Reply
  9. Vanjo Merano says

    June 7, 2013 at 11:12 am

    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.

    Reply
    • Cielo says

      June 7, 2013 at 12:50 pm

      thanks po kuya! 🙂 i’ll try this one tomorrow.. God bless po 🙂

      Reply
    • neriza erilla says

      April 19, 2014 at 9:18 am

      hello chef vanjo i love to watch and read your recipes i really enjoyed a lot

      Reply
      • Vanjo Merano says

        April 19, 2014 at 4:57 pm

        Hi Neriza, thanks for watchimg our videos. I hope to see you here always. Cheers!

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