Cassava Suman Recipe
Soft and chewy cassava suman wrapped in banana leaves.
Servings 20
Calories 129kcal
Cost $6-$8
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.
Nutrition
Calories: 129kcal | Carbohydrates: 26g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 161mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.5mg