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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.

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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?

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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

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Ist
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wirklich
GUT?

MEHR
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

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Ist
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wirklich
GUT?

MEHR
Instructions
1. Combine the cassava and brown sugar
in a large mixing bowl. Gently fold until
the ingredients are well distributed.
2. Add the coconut cream. Stir until all the
ingredients are well incorporated.
3. 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.
4. 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.
5. Boil about 5 to 6 cups of water in a
steamer.
6. Arrange the wrapped cassava suman on
the steamer and then steam for 30 to
35 minutes or until the texture becomes
firm.
7. Remove from the steamer and let the
temperature cool down.
8. Serve. Share and enjoy!

Nutrition
Serving: 6g

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wirklich
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MEHR

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Comments

F Mendoza says
July 11, 2020 at 2:22 pm

Vanjo, you are a great instructor. Your

directions are very clear and to the
point. Kudos!

Reply

Haanah says
September 21, 2018 at 2:57 pm

Kuya pipigain pb un n defrodt n

cassava grated

Reply

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

April says
July 15, 2015 at 9:07 am

yummy…
thanks 4 the recipe..

Reply

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

Foil..but much better if you use

banana leaf its taste more
delicious..????

Reply

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

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

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

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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