Friday, October 15, 2010

Special Cassava Suman

My family and I went to Reno the other Thursday for a quick trip. I was surprised to see frozen banana leaves at a Filipino store and the first thing that cropped up on my mind was cassava suman :) I hurried to the other freezer for grated cassava and bingo! I got them! :D My late grandmother used to make a very special cassava suman or we call it in Jabonganon's dialect "lidgid nga balanghoy".


2 packs thawed grated cassava
1 can (480ml) coconut milk
2/3 cup brown sugar (if you put bukayo or sweetened macapuno)
2 tbsp. condensed milk (optional) - mom likes to add this :D
vanilla syrup (optional)
1 pack frozen wilted banana leaves- be sure to wash them before using


1. Lightly squeeze the cassava to extract some liquid by using a clean cloth. Set aside the liquid to separate the starch from the water.
2.  In a medium bowl, mix the coconut milk and brown sugar together until the sugar is dissolved then stir in the grated cassava.
3. Discard the liquid to get the starch of the cassava and mix it evenly to the mixture. The starch somehow helps the suman kinda "glutinous".
4. Next, please refer to the photo above on how to make a "log" prior to steaming :D The brown in the center is a "bukayo" that adds more flavor  but I used sweetened macapuno in a jar since it is hard to find coconut meat here.
5. Steam for 30-45 minutes. Make sure that the cassava is cooked well before you eat them.
6. Enjoy!

I used my rice cooker with steamer in cooking and the suman came out so perfect! Yum!

Thank you for the photos Mr. Google!

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