Cassava Suman is easy to make with only three ingredients. This steamed Filipino delicacy is tasty, filling, and gluten-free. Delicious as a snack or dessert!
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,
Sumang kamoteng kahoy or also known as cassava suman or budbud balanghoy 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 three ingredients and one hour to have a batch ready to enjoy!
Tools needed
- banana leaves, cut into about 6 x 6-inch size
- kitchen twine or banana ribs for tying
- steamer
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, cakes, and tapioca flour.
Is cassava safe to eat
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, sold as fresh or frozen in stores, can be made safe to eat by peeling and thorough cooking. On the other hand, bitter cassava requires more extensive processing and is used in making flours and starches.
Helpful tips
- 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.
Serving and storing
- Unwrap the banana leaves and enjoy the suman as a midday snack or after-meal dessert.
- 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.
- To reheat, warm in the microwave for a few seconds for the suman to soften.
More kakanin recipes
Ingredients
- 2 packages (16 ounces each) frozen grated cassava, thawed and drained or 4 cups freshly grated
- 1 cup sugar
- ½ cup coconut milk
Equipment
- banana leaves
- kitchen twine
- Steamer
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.
Notes
- Quickly pass the banana leaves over high flames to help soften and make them easier to fold.
- If you like a bit of texture, add grated coconut to the cassava mixture.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cecilia Angelo says
I will try to make this . It looks very easy to make . Thank you !!!!