Cassava suman is a simple Filipino dessert made with grated cassava wrapped in banana leaves and steamed until soft and chewy.
With just a few ingredients, this is an easy homemade treat you can make anytime.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Cassava: Use fresh or frozen cassava. Be sure it's cooked through, as raw cassava should not be eaten.
- Sugar: I used brown sugar, but you can use granulated sugar, muscovado sugar, coconut sugar, or any sweetener you like.
- Buko: Young coconut is optional but adds nice texture. You can also use macapuno; if it's sweetened, use less sugar.
How to Make Cassava Suman (Step-by-Step)
Step 1: Prepare the banana leaves
Rinse or wipe the banana leaves clean.
Remove the thick center rib, then pass over a flame to soften.
Cut them into 16 rectangles (about 6x8 inches).
Step 2: Prepare the cassava
If using fresh cassava, peel and finely grate it.
You can check my How to Prepare Cassava guide if you need help with this part.
If using frozen cassava, thaw it completely.
Using a fine-mesh strainer, press out as much liquid as you can. Discard the liquid.
Step 3: Make the cassava mixture
In a large bowl, combine:
- 2 pounds grated cassava
- ½ cup coconut milk
- ¾ cup brown sugar
- 1 cup shredded buko (if using)
- a pinch of salt
Mix until well combined.
Step 4: Wrap the suman
Place about 3 tablespoons cassava mixture near one end of the banana leaf and shape it into a 4-inch log.
Fold the bottom of the leaf over the mixture.
Roll snugly but not too tight, then fold the sides under to seal.
Steam as is, or tie them in pairs with banana leaf strips.
Step 5: Steam the suman
Bring the steamer water to a boil.
Arrange the wrapped suman in the basket.
Cover and steam over medium heat for about 45 minutes, or until firm and cooked through.
Check the water level and add more hot water if low.
Serve your cassava suman warm or at room temperature - great with coffee or hot chocolate.
Store in the fridge for up to 1 week or freeze for up to 3 months. Steam or microvae to reheat.
Tips for Making Cassava Suman
- Soften the banana leaves so they fold without tearing.
- Drain the cassava well so the mixture isn't too wet.
- Don't overfill so the suman is easier to wrap.
- Cool slightly before unwrapping so it holds its shape better.
Recipe FAQs
Cassava suman is a Filipino rice cake made with grated cassava, coconut milk, and sugar, then wrapped in banana leaves and steamed.
Yes, cassava is safe to eat when properly prepared and cooked.
Fresh cassava should be peeled and cooked thoroughly before eating. Frozen cassava is usually peeled and ready to use, but it still needs to be cooked.
The suman should feel firm to the touch and no longer look wet or translucent inside.
More Cassava Recipes
- Cassava cake: Baked cassava dessert and a custard topping.
- Pichi-pichi: Steamed cassava coated in grated coconut.
- Nilupak na kamoteng kahoy: Boiled cassava mashed with coconut, sugar, and butter.
- Ginataang bilo-bilo: Coconut milk dessert with sticky rice balls, fruits, and root crops.
- Ginataang kamoteng kahoy: Cassava chunks cooked in sweetened coconut milk.
Kakanin Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Cassava Suman Recipe
Equipment
- Steamer
- Fine mesh strainer
- 16 pieces banana leaves (cut into 6x8-inch rectangles)
Ingredients
- 2 pounds grated cassava (about 3 cups) fresh or frozen
- ½ cup coconut milk
- ¾ cup brown sugar
- 1 cup shredded buko or young coconut optional
- A pinch of salt
Instructions
- Prepare the banana leaves by cleaning, softening over a flame, and cutting into rectangles.
- Peel and grate the cassava, then press out as much liquid as you can.
- Mix the cassava with coconut milk, sugar, young coconut, and salt.
- Place 3 tablespoons of the mixture on a banana leaf. Roll tightly and fold the ends to seal.
- Steam for about 45 minutes, or until firm and cooked through.
- Serve warm or at room temperature.
Notes
- Cassava: Use fresh or frozen cassava. Cook thoroughly, as raw cassava should not be eaten.
- Sugar: Brown, white, muscovado, or coconut sugar all work.
- Buko: Optional, but adds texture. You can also use macapuno; if sweetened, reduce the sugar.
- Soften the banana leaves so they fold without tearing.
- Drain the cassava well so the mixture isn't too wet.
- Don't overfill so the suman is easier to wrap.
- Cool slightly before unwrapping so it holds its shape better.
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!