Cassava Suman is a Filipino delicacy of steaming a mixture of grated cassava, coconut milk, and sugar in banana leaves. Try this great Cassava recipe now!
Cassava Suman is known by various names, depending on where you live in the Philippines. Tagalogs call it 'Sumang Kamoteng Kahoy'. It is 'Suman Balinghoy' for those in Bicol or 'Bud-bud Balanghoy' in Visaya and 'Kurukod' in Samar. I am pretty sure there are other names for it, but they all pertain to this simple but delicious, sticky, sweet delicacy.
Originally, it only has three basic ingredients but others like to add coconut meat to it to make it more special. I, however, use desiccated coconut instead of the fresh meat. First, it is easier to procure here in Germany, second, lesser work as you can skip the shredding or chopping of the coconut meat. Lastly, I like the texture of the suman after adding desiccated coconut into the mixture, it makes it firmer. By the way, for those who are not familiar what a coconut shredder or stripper is, it is a tool, usually made of wood with a thin tin tip formed into small circles to make strips of coconut.
If you are looking for other cassava recipes, do try Pichi Pichi or Cassava Cake. Or if you are interested in other suman recipes, then check out my post for Suman sa Lihiya.
- 2 cups grated cassava
- ½ cup brown sugar
- ¼ cup coconut milk
- ½ cup desiccated coconut or fresh young coconut meat
- banana leaves - about 6 inches (width)
- If using frozen grated cassava, thaw and drain excess liquids by using a sieve.
- If using young coconut meat, either grate/shred or chop the meat finely.
- Combine all ingredients in a bowl and mix well.
- Wash the banana leaves with water and pat dry. Heat each leaf by running it real quick on top of your stove with the heat/fire on. This will make the banana leaves more pliable.
- Scoop two spoonfuls of the mixture and place near the edge of a leaf then form into a log. Roll towards the other end to enclose the filling and then fold both sides towards the middle to fully seal the filling inside.
- Arrange the rolled Cassava Suman in the top layer of a steamer with the folds facing down to prevent them from opening while steaming.
- Steam for 30-35 minutes.
- Remove the cassava suman from the steamer and let it cool down. You may serve it just slightly warm or cold.
thank you so much for your lovely recipe! it brings back a sense of childhood.
Unfortunately, most of the suman I made came out quite crumbly. Since I've now cooked them for a long time in banana leaves and bamboo steamer, how would you recommend I fix this issue? this is my first time cooking with frozen cassava and I grated it by hand. I might have squeezed too much liquid out of the cassava?
I was thinking of simmering the wrapped suman in coconut milk, but I'm not sure. Thank you again and happy holidays! 🙂
Hi Dat, I do not see the need to squeeze out the liquid from cassava, I just let the excess liquids drain out about on their own. But if find that you must, then replace the liquid with some water.
Gemma Miner says
Thanks, Bebs. I love your recipes.
Gemma Miner says
I need to know how to make the cassava cake without banana leaves. Thanks,
Hi Gemma, then this Easy Cassava Cake recipe is what you need!
Jhuls @ The Not So Creative Cook says
Ahhh! Surely, this is something I would enjoy. Thanks for sharing, Bebs!
You're welcome Jhuls! ????
Kelly Mahan says
I have never heard of this delicacy before, so I must say I'm really curious to try it myself. Thank you for the recipe!
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Hi Rez! Wow! It is funny how I get reconnected with people thru this blog! How are you? I am glad you like my recipes...