Cassava Suman Recipe

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?

If you want something easy to enjoy this weekend, it can’t get any simpler than cassava suman. This traditional Filipino kakanin takes but four ingredients and less than 1 hour to make. If you use frozen already-grated cassava and coconut like I did, it is all a matter of mixing the ingredients in a bowl and rolling the mixture in banana leaves. In fact, I spent more time looking for twine to tie them with than making them. You can easily double the batch, if you like. They keep well in the freezer and with a few zaps in the microwave, you’ll have delicious suman for anytime enjoyment. Try them today and please don’t forget to rate the recipe. I love to hear what you think.

Cassava Suman

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Yield: about 15 to 20 Pieces

Ingredients

• 2 (16 ounces each) packages or 4 cups grated cassava, thawed and drained
• 2 cups grated coconut
• 1 cup sugar
• ½ cup coconut milk

Equipment

• banana leaves, cut into about 5-inch width and 6-inch lengths
• kitchen twine

Instructions

1. With a damp cloth, gently wipe surfaces of banana leaves to remove any dirt or grit. Over high flames, quickly pass leaves for about 3 to 5 seconds to wilt.
2. In a bowl, combine cassava, coconut and sugar. Spoon about 2 heaping tablespoons of mixture onto a leaf and shape into a log. Fold banana leaf over mixture to enclose and roll tightly into a log. Fold both ends and tie with kitchen twine.
3. Arrange prepared suman in a steamer and steam for about 35 to 45 minutes or until firm. Remove from steamer and allow to slightly cool.