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 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!
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.
Tools Needed to Make Sumang Cassava
- banana leaves, cut into about 6 x 6-inch size
- kitchen twine or banana ribs for tying
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.
- I like the added texture of grated coconut but it’s optional and you can omit it if you like.
- 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.
- 2 packages (16 ounces each) frozen grated cassava, thawed and drained or 4 cups freshly grated
- 1 cup sugar
- 1/2 cup coconut milk
- 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.