A sweet and chewy Filipino delicacy made from grated cassava and young coconut, wrapped in banana leaves and steamed to perfection—best served with muscovado and condensed milk.
Cooking Tips:
• Squeeze out excess liquid from cassava to avoid a watery mixture.
• Wrap tightly to prevent the suman from bursting open during steaming.
• Banana leaves add aroma—make sure they are softened and clean.
Ingredients Tips:
• Use freshly grated cassava for better texture and flavor.
• Muscovado sugar adds a deep caramel-like sweetness—avoid white sugar as it lacks depth.
• You can add a pinch of salt to balance the sweetness.
Cassava Suman
A sweet and chewy Filipino delicacy made from grated cassavaand young coconut, wrapped in banana leaves and steamed to perfection—bestserved with muscovado and condensed milk.
Ingredients
- 4 cups grated cassava squeezed to remove excess liquid
- 1 cup shredded young coconut
- ½ cup muscovado sugar
- ½ cup coconut cream
- 2 tbsp margarine softened
- Banana leaves softened over heat for wrapping
- Condensed milk for topping
- Muscovado sugar for topping
Instructions
Prepare the Mixture:
- In a large bowl, combine grated cassava, shredded young coconut, muscovado sugar, coconut cream, and margarine.
- Mix thoroughly until well combined.
Wrap the Suman:
- Cut banana leaves into 8×10 inch sheets and pass them quickly over low flame to make them pliable.
- Place 3–4 tbsp of the cassava mixture on each banana leaf.
- Roll tightly and fold the ends to seal. Tie with strips of banana leaf if needed.
Steam the Suman:
- Arrange the wrapped suman in a steamer.
- Steam over medium heat for 60 minutes or until firm and fully cooked.
Serve:
- Allow to cool slightly before unwrapping.
- Serve warm or chilled with a drizzle of condensed milk and a sprinkle of muscovado sugar on top.
