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Home » Recipe Index » Sweets and Desserts » Cassava Suman

Cassava Suman

Published: Jan 27, 2019 · Modified: May 20, 2019 by Lalaine Manalo · This post may contain affiliate links

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Cassava Suman made with grated cassava and coconut for the ultimate snack or dessert. This steamed Filipino delicacy is tasty, filling, and gluten-free!

Cassava Suman in a bamboo steamer
Cassava Suman

Cassava is one of my favorites to eat as a snack or dessert. In fact, I have a few recipes with it as the main ingredient such as pichi-pichi, cassava cake, nilupak, and puto lanson on the blog,

Cassava suman is one of the easiest and tastiest things to make with this hearty tuber.  If you use frozen already-grated cassava as I did, the recipe is just a matter of mixing the ingredients in a bowl, rolling the mixture in banana leaves, and steaming until cooked. All you need are four ingredients and one hour to have a batch ready to enjoy!

suman cassava on a blue serving plate

What is Cassava

Cassava is a starchy tuberous root widely grown in tropical and subtropical regions. It's known as kamoteng kahoy in the Philippines and yuca or manioc in Spanish speaking countries and the U.S.

It's a staple food crop used in various culinary applications such as alcoholic beverages, noodles,  bread, chips, and cakes as well as tapioca flour.

Is it Safe to Eat Cassava

As it contains cyanogenic glucosides. this root crop has potential toxicity and should not be eaten raw or undercooked. Cooking or depending on the variety, the commercial processing of the cassava makes it safe to consume.

There are two types of cassava namely sweet and bitter. The sweet variety, which is what's sold as fresh or frozen in stores, can be made safe to eat by peeling and thorough cooking. The bitter cassava, on the other hand, requires more extensive processing and is used in making flours and starches.

sumang kamoteng kahoy in a bamboo steamer

Tools Needed to Make Sumang Cassava

  • banana leaves, cut into about 6 x 6-inch size
  • kitchen twine or banana ribs for tying
  • steamer

Tips on How to Make Cassava Suman

  • You'll need about 4 cups of grated cassava for this recipe. If using frozen, make sure to thaw completely and drain well.
  • Quickly pass the banana leaves over high flames to help soften and make easier to fold.
  • If you like a bit of texture, add grated coconut to the cassava mixture.
  • You can easily double or triple the recipe as needed.  Store the suman in resealable bags or airtight containers and keep in the freezer for up to 3 months.
Cassava Suman in a bamboo steamer
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4.14 from 23 votes

Cassava Suman

Cassava Suman made with grated cassava and coconut for the ultimate snack or dessert. This steamed Filipino delicacy is tasty, filling, and gluten-free!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 15 Servings
Calories: 163kcal
Author: Lalaine Manalo

Ingredients

  • 2 packages (16 ounces each) frozen grated cassava, thawed and drained or 4 cups freshly grated
  • 1 cup sugar
  • ½ cup coconut milk
US Customary - Metric

Instructions

  • 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.
  • In a bowl, combine cassava, sugar, and coconut milk. 
  • Spoon about 2 heaping tablespoons of mixture onto a banana 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.
  • 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.

Nutrition

Calories: 163kcal | Carbohydrates: 36g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 180mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 12.5mg | Calcium: 11mg | Iron: 0.4mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Wendy Dela Cruz says

    July 31, 2019 at 3:46 am

    5 stars
    Hi Lalaine, would love to try to make this recipe but where do you buy the frozen cassava?

    Thank you

    Reply
    • Lalaine Manalo says

      September 07, 2019 at 9:59 pm

      I buy it from Seafood City 🙂

      Reply
  2. Rose says

    January 26, 2019 at 10:13 pm

    Hi po, we have frozen grated coconut. Should we thaw and drain it as well?

    Reply
    • Lalaine says

      January 27, 2019 at 5:24 am

      Yes, thaw and drain very well 🙂

      Reply
  3. Kami says

    August 06, 2018 at 4:34 pm

    Hello,
    For the frozen cassava, does it need to be thawed and drain only or needed to squeez out the liquid?
    Thank you

    Reply
    • Lalaine Manalo says

      September 08, 2019 at 1:05 pm

      NO need to squeeze out the liquid 🙂

      Reply
  4. Mei says

    March 18, 2017 at 12:27 am

    once cook the left over that keep in fridge how long it can last... or how can i say if it still good to eat.?

    Reply
    • Lalaine says

      March 18, 2017 at 12:36 am

      Hello Mei

      I'd say about 2 to 3 days in the fridge and maybe a few weeks in the freezer. Just thaw and warm them up in the microwave for a few seconds so they'll soften up again.

      Reply
  5. MayBe says

    February 28, 2016 at 7:25 am

    5 stars
    I tried this recipe last year, and it was so so good. It was so good that my in-law even liked it so much (she doesn't really eat anything that I cook or bake lol!).

    Another 5-star recipe from Ms. Lalaine. Thank you.

    I will make it again tonight.

    Reply
  6. Natie says

    January 09, 2016 at 3:42 pm

    Hi! What kind of grated coconut do you use? Fresh or the dried packaged ones that you buy at the grocery stores? If it's the dried ones, is it the sweetened or unsweetened? Thank you.

    Reply
    • Lovely L. Garcia says

      September 21, 2018 at 11:13 am

      I suggest instead frozen grated coconut substitute “Macapuno” that’s in a bottle.. that’s I cooked.

      Reply
      • Lalaine Manalo says

        September 08, 2019 at 1:05 pm

        Thanks for the tip!

        Reply
  7. LJ says

    November 21, 2015 at 12:34 pm

    Hello..ask ko lng po kung ung frozen cassava is already cooked or need pang ilaga..thanks

    Reply
    • Lalaine says

      November 21, 2015 at 7:00 pm

      Hello LJ

      No, hindi kailangan lutuin ang cassava, grated lang. Maluluto while it bakes 🙂

      Reply
    • Valeria says

      June 23, 2019 at 7:23 pm

      I love it ,🤩👍👍🥰🥰thank you

      Reply
  8. Bing ferrariz says

    July 01, 2015 at 5:57 pm

    I tried ur cassava suman and my family like them so much The only problem is when i wrap it in banana leaves the coco milk leaks out from the wrapper So i addedmore grated coconut. My friends keep on asking for it since then. Thanks for sharing ur recipes i also love to cook but mostly desserts . Looking forward for ur coming recipe book

    Reply
    • Lalaine says

      July 03, 2015 at 9:57 pm

      Hi Bing

      Thank you for sharing your experience with this cassava suman recipe. Yes, the mixture can be a pain to wrap because of the liquid but it's what keeps the suman soft and tender. I just like to double wrap to solve the problem. I am glad you were able to find a way to make the recipe work for you. Happy cooking!

      Reply
  9. Mia S says

    January 03, 2015 at 11:23 pm

    5 stars
    I miss this so much. I haven't tried doing this yet but when I was still in PI, I helped my mom make cassava suman to sell. We boil it and use thinner strands of banana leaves to tie the suman instead of twine. The latter is much stronger I believe so. I definitely have to make this suman this year!

    Reply
  10. Mariel Acidera Ernesto says

    November 26, 2014 at 4:12 pm

    Wow!fave ko yang suman nung nasa province pa kme ng grandparents ko.thanks sa recipe kc mkakagawa na ako ulit ng suman.Excited na ako!

    Reply
    • Lalaine says

      November 27, 2014 at 10:11 pm

      Have fun 🙂

      Reply
  11. Ann Calzado says

    November 21, 2014 at 6:35 pm

    I always doing this nung elementary ako 🙂 lagi kasing may kamote sa bahay at niyog sa bahay 🙂 galing sa mini garden ng lola ko, ska madali lang din lutuin 🙂

    Reply
    • Lalaine says

      December 02, 2014 at 2:34 am

      Hi Ann

      First time ko nagluto nito and I was suprised how it easy it was to make. I used already frozen grated cassava and I am sure mas masarap ang gawa sa atin na fresh at bagong balat instead of naka-freezer nang matagal.

      Thanks for your comment, appreciate it 🙂

      Reply

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