Cassava Suman is a simple Filipino dessert made with grated cassava wrapped in banana leaves and steamed until soft and chewy. With less than 5 ingredients, this easy-to-make treat is both comforting and satisfying!
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What is Cassava Suman?
Cassava Suman, or Sumang Kamoteng Kahoy, is a traditional Filipino dessert made with grated cassava (balinghoy or kamoteng kahoy), coconut milk, and sugar, then wrapped in banana leaves and steamed. It has a soft, chewy texture with a slightly sweet and aromatic flavor from the coconut and banana leaves. Some varieties include buko or macapuno for added flavor and texture.
Ingredients you'll need
Notes and substitutions
- Cassava: A starchy root vegetable with a mild taste and a sticky texture when cooked. You can use either fresh or frozen, available at Asian or Latin American grocery stores. Make sure to cook it thoroughly to remove toxins.
- Sugar: I used brown sugar, but you can use granulated sugar, muscovado sugar, coconut sugar, or any preferred sweetener.
- Buko: This young coconut is an optional ingredient that adds texture and flavor. You can use macapuno (coconut sport), a jelly-like coconut variety. If using sweetened macapuno, use less and reduce the sugar in your recipe.
How to make this recipe
Step 1: Prepare the banana leaves
Rinse or wipe the banana leaves, remove the central rib, and then pass them over an open flame to make them pliable. Cut them into rectangles (about 6x8 inches).
Step 2: Prepare the cassava
If using fresh cassava, peel and finely grate it. For detailed instructions on preparing cassava, refer to my "How to Prepare Cassava" guide. For frozen cassava, make sure it's completely thawed.
Place the grated cassava in a fine mesh strainer over a bowl or sink. Use a spoon or your hands to press down on the cassava, forcing the juice through the mesh. Keep pressing until most of the liquid is out, then discard the extracted juice.
Step 3: Combine the cassava mixture
In a large bowl, combine the grated cassava, coconut milk, young coconut (if using), sugar, and a pinch of salt. Mix thoroughly until combined.
Step 4: Wrap the suman
Lay a piece of banana leaf on a flat surface horizontally. Place about 3 tablespoons of the cassava mixture on the lower part of the leaf. Shape it into a log about 4 inches long.
Fold the bottom edge of the leaf over the mixture first, then continue rolling it to form a somewhat flat, elongated shape around the cassava. Make sure it's snug but not overly tight.
Fold the sides under the package to seal in the mixture and give the suman its traditional log-like shape. They are ready for steaming at this point, or you can tie them in pairs using a strip of banana leaf, with the flaps facing each other.
Step 5: Steam the suman
Prepare your steamer by filling it with water and bringing it to a boil. Arrange the wrapped suman in the steamer basket.
Cover and steam over medium heat for about 45 minutes, or until the cassava is thoroughly cooked and has a firm texture. As you steam, check periodically and add more water as needed to maintain a consistent level.
Once done, remove the suman from the steamer and let them cool a bit. They can be served warm or at room temperature. For a complete experience, pair it with a warm cup of coffee or hot chocolate.
Cassava Suman can be refrigerated for up to a week or frozen for up to 3 months. To reheat, steam or microwave until warm.
Recipe FAQs
Yes, cassava is safe to eat when properly prepared. It contains cyanogenic glycosides in its raw form, which can release harmful cyanide. It's important to never consume cassava raw. Always cook it thoroughly by boiling, baking, frying, or steaming to degrade these compounds and make it safe for consumption.
Suman should be firm to the touch and have a uniform color throughout. The color will change from raw white color to translucent and slightly glossy. Typically, it takes about 45 minutes of steaming. To check, open one suman to check if the inside is fully cooked.
Yes, cassava is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
Explore more cassava recipes
- Cassava Cake: A rich and creamy baked dessert made with grated cassava, coconut milk, and eggs, often topped with a custard layer.
- Pichi-Pichi: A chewy, sweet treat made with grated cassava and sugar, then steamed and coated with grated coconut.
- Cassava Bibingka: Similar to the traditional rice bibingka, this version uses cassava as the base with grated cassava, coconut milk, and sugar.
- Nilupak na Kamoteng Kahoy: A snack made by pounding boiled cassava with sugar, coconut, and butter until it forms a sticky dough-like consistency. It's then shaped into balls or patties.
- Ginataang Bilo-Bilo: A warm snack or dessert with bilo-bilo (sticky rice balls), sweet potato, taro, saba bananas, cassava, jackfruit, and sago cooked in coconut milk.
- Ginataang Kamoteng Kahoy: A simple dessert with cassava chunks cooked in sweetened coconut milk.
- Budin: Baked cassava cake with grated cassava, coconut milk, eggs, and cheese.
Other kakanin recipes you may like
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📖 Recipe
Cassava Suman Recipe
Equipment
- Steamer
- Fine mesh strainer
Ingredients
- 2 pounds grated cassava (about 3 cups) fresh or thawed, if frozen; see note
- ½ cup coconut milk
- ¾ cup brown sugar see note
- 1 cup shredded buko or young coconut optional; see note
- A pinch of salt
- Banana leaves (20 6x8-inch pieces)
Instructions
- Rinse or wipe the banana leaves, remove the central rib, and then pass them over an open flame to make them pliable. Cut them into rectangles (about 6x8 inches).
- If using fresh cassava, peel and finely grate it. For frozen cassava, make sure it's completely thawed.
- Place the grated cassava in a strainer over a bowl or sink. Press it down with a spoon or your hands to squeeze out the juice. Keep pressing until you've gotten most of the juice out, then discard the juice away.
- In a large bowl, combine the grated cassava, coconut milk, young coconut (if using), sugar, and a pinch of salt. Mix thoroughly until combined.
- Lay a piece of banana leaf on a flat surface horizontally. Place about 3 tablespoons of the cassava mixture on the lower part of the leaf. Shape it into a log about 4 inches long.
- Fold the bottom edge of the leaf over the mixture first, then continue rolling it to form a somewhat flat, elongated shape around the cassava. Make sure it's snug but not overly tight.
- Fold the sides under the package to seal in the mixture and give the suman its traditional log-like shape. They are ready for steaming at this point, or you can tie them in pairs using a strip of banana leaf, with the flaps facing each other.
- Prepare your steamer by filling it with water and bringing it to a boil. Arrange the wrapped suman in the steamer basket.
- Cover and steam over medium heat for about 45 minutes, or until the cassava is thoroughly cooked and has a firm texture. As you steam, check periodically and add more water as needed.
- Once done, remove the suman from the steamer and let them cool a bit. They can be served warm or at room temperature. For a complete experience, pair it with a warm cup of coffee or hot chocolate.
Notes
- Cassava: A starchy root vegetable with a mild taste and a sticky texture when cooked. You can use either fresh or frozen, available at Asian or Latin American grocery stores. Make sure to cook it thoroughly to remove toxins.
- Sugar: I used brown sugar, but you can use granulated sugar, muscovado sugar, coconut sugar, or any preferred sweetener.
- Buko: This young coconut is an optional ingredient that adds texture and flavor. You can use macapuno (coconut sport), a jelly-like coconut variety. If using sweetened macapuno, use less and reduce the sugar in your recipe.
Mark says
I tried this - soo good! So easy and simple to make too!!! Thanks
Nora Reyes says
Hey Mark, Thank you so much. Happy to hear that!