Cassava Suman

Cassava suman that is so easy to make yet so delicious! Making this yummy steamed Filipino snack wrapped in banana leaves only requires 4 ingredients. Good on its own or match it with mangoes, tea or coffee.

I love recipes that bring back memories, like this one here also called suman balanghoy. And it’s this kind of cassava recipes that brings us all closer and is a perfect way to share. Just like other Filipino delicacies such as cassava cake and pichi pichi, suman made from cassava gets even better when eating with friends and family.

Why this recipe works?

4 ingredients is what you’ll only need to make this grated cassava snack.

Using fresh cassava will require some work but is totally worth it. Alternatively you can use frozen grated cassava, just let it thaw before using.

This recipe yields 6 pieces of suman but just double or triple the recipe if you’re planning to make more.

I used dark brown sugar in this recipe which you can substitute with white granulated sugar or light brown sugar.

Tips in making cassava suman.

Add 1/4 cup of desiccated coconut if you fancy some texture in your suman and adjust the coconut milk from 4 tbsp coconut milk to 8 tbsp since the coconut really soaks up liquid.

For pliable banana leaves, wash and wipe with a clean kitchen towel and pass them quickly on flames of stove top.

These cooked suman can last for 1 to 2 months if frozen and properly stored in airtight containers.

Adding a bit of salt enhances the flavor of the other ingredients.

The secret ingredient is always LOVE

You might also like:

Cassava balls is savory Filipino street food thatis an alternative for fish balls.

Suman sa Lihiya or Bulagta with a choice of latik or grated coconut with sugar as toppings! Whatever you choose, it will surely be pure pleasure!

Suman mais is made from cornmeal that is a favorite snack in the Philippines.