Cassava Suman Recipe
Discover this delicious and easy-to-follow cassava suman recipe, a beloved Filipino delicacy made extra special with generous strips of young coconut. Perfect for any occasion!
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour and 40 minutes
Introduction to Cassava Suman
Cassava Suman is a beloved Filipino delicacy that combines the unique flavors of grated cassava, brown sugar, condensed milk, and young coconut strips. Wrapped in banana leaves and cooked to perfection, this sweet and filling treat is a must-try for anyone looking to experience authentic Filipino cuisine.
Origin of the Dish
Cassava Suman is just one of the many types of suman which originated in the Philippines. It is a famous Filipino delicacy or dessert made from grated cassava, brown sugar, condensed milk, grated coconut, and strips of young coconut. The coconut ingredients are optional but give your cassava suman a more special taste. It is then wrapped around a banana leaf and cooked over boiling water for an hour. This type of suman is very famous in the Philippines because of its delicious and native taste. It is cooked mostly by the elders, and some even add peanuts to the recipe to add a twist to the taste. This particular cassava suman recipe includes young coconut for a more flavorful and special taste; however, you may exclude this if you want.
When is it Typically Served?
Cassava suman is commonly served as an in-between snack or merienda. It is also sweet enough to be eaten as a dessert. You will surely not miss this delicacy on a food table during a town fiesta in the Philippines, as it is usually prepared for such events.
Kitchen Utensils You Need
In making cassava suman, you will need the following kitchen utensils:
- Grater
- Drainer
- Mixing bowl
- Spatula
- Chopping board
- Cooking pot
Cassava Suman’s Primary Ingredient – Cassava
Cassava is a woody tuberous root that is grown widely in tropical places. Locally called kamoteng kahoy in the Philippines, this is very common in the country as well. It is a major staple food in many countries as it is the third-largest source of carbohydrates, other than rice and maize (corn). Since cassava is a very common product, it is used in many recipes like cassava cake, pichi-pichi, and many others. You can buy this ingredient in malls and supermarkets. However, in my case, I usually buy this food crop directly from my neighbor who is a farmer and has a cassava plantation. The advantages are that I can buy it at the cheapest price, plus it is fresh from the farm.
Interesting Facts
- Cassava can spoil quickly after harvest. It only lasts for one week for unpeeled cassava.
- Never eat cassava raw! Since it contains harmful toxins like cyanide, it is toxic to ingest. It should be peeled thoroughly and cooked appropriately.
- Cassava is the third-largest source of carbohydrates in the world, after rice and maize.
- Cassava is also known as yuca or manioc in other parts of the world.
Tips and Tricks
- Cooking Time: To ensure that the cassava suman is completely cooked and safe to eat, steam or boil it for not less than an hour.
- Boiling vs. Steaming: It is safer to cook cassava suman by boiling rather than steaming.
- Fresh Ingredients: Always use fresh cassava to get the best flavor and texture.
- Banana Leaves: Soften the banana leaves by briefly passing them over an open flame or dipping them in hot water. This makes them more pliable and easier to wrap.
- Storage: Store cooked cassava suman in the refrigerator to extend its shelf life. Reheat by steaming before serving.
Cassava Suman is a fantastic way to enjoy the unique flavors of Filipino cuisine. With its sweet and filling taste, it’s a dish that will delight both kids and adults. Whether served as a snack, dessert, or during special occasions, Cassava Suman is sure to become a favorite in your household. Try this recipe today and savor the delicious taste of Cassava Suman!
It’s a delicious way to experience Filipino culture! Get your snack or dessert solved with a delightful Cassava Suman. Don’t miss out on this authentic Filipino treat. Enjoy the rich flavors and unique texture of this beloved delicacy. It’s a love language after all.
Ingredients
- 2 kg grated cassava
- 1 can condensed milk
- 1 cup brown sugar
- 2 cups grated coconut
- 2 cups young coconut strips
- banana leaves (for wrapping)
Directions
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In a mixing bowl, put the grated cassava, grated coconut, young coconut strips, brown sugar and condensed milk together.
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Fold and mix together using a spatula, but I'd rather use my hand to mix the ingredients better. And of course, make sure your hands are clean.
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Set aside and prepare the banana leaves wrap by cutting 10 by 7 inches banana sheets. Shortly pass the banana leaves over flames for 10 seconds until pliable. Set aside.
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Scoop about 1 1/2 tablespoon of cassava mixture into the banana sheets.
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Roll the leaf tightly and leave about 1-2 inches on top and bottom side then fold to seal the wrap.
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Tie two suman together using a strip of banana leaf to seal it together and prevent the water from coming inside the banana wrap.
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In a large pot, put the cassava suman and pour water until it reaches the same level as the suman. Turn on heat and boil for 1 hour. You can add water if needed.
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Serve hot and enjoy! Though, some prefer cooling it down first before eating. It's really up to your preference.
Cassava suman is one of the easiest and tastiest types of suman there is. You can pair it with hot coffee or hot chocolate. It is also good dipped in white sugar or paired with ripe mangoes. It’s up to your preference which pairing you find best for your cassava suman. It may sound complicated to cook, but once you start, everything will go smoothly until the process becomes easy and simple for you. It is also a fun way to bring your family together in preparation for your own version of this delicacy. Now, let go of the hesitation and what-ifs. Start cooking your cassava suman now with the help of this recipe.