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
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- 1 cup fresh grated cassava or frozen grated cassava
- 4 tbsp coconut milk
- ⅓ cup brown sugar white sugar or light brown sugar
- ¼ tsp salt
- Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames to make it soft and pliable. Set aside.
- Peel and wash fresh cassava then grate using the side with smallest holes of a cheese grater. If you're using frozen grated cassava, let it thaw completely and drain excess liquid.
- Using a clean kitchen towel, place grated cassava and squeeze out the liquid then transfer grated cassava in a separate bowl then add coconut milk gradually until cassava sticks together.
- Add brown sugar and salt then mix with a spatula or spoon until well incorporated.
- Lay banana leaf in a flat surface then scoop 1 ½ tbsp. of the cassava mixture near the edge of the banana leaf. Mold the cassava mix into a cylindrical shape approx. 4-5 inches long.
- Roll the banana leaf firmly to wrap the cassava mix then fold both sides of the leaf to secure the cassava inside. Repeat the process until all cassava mixture are done.
- Arrange suman in a steamer and steam for 40 to 45 minutes. Remove suman from steamer and transfer in a plate. Let it cool down completely before serving. Bon appetit!