Cassava Suman

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.

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5 from 3 votes

Cassava Suman

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!

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Course: Dessert,Snack

Cuisine: Asian,Filipino

Keyword: cassava suman

Servings: 8 pieces

Calories: 183kcal

Author: Bebs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

US Customary - Metric

• 2 cups grated cassava
• 1/2 cup brown sugar
• 1/4 cup coconut milk
• 1/2 cup desiccated coconut - or fresh young coconut meat

FOR WRAPPING

• banana leaves - - about 6 inches (width)

INSTRUCTIONS

• 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.

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Nutrition Facts

Cassava Suman

Amount Per Serving

Calories 183 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g20%

Cholesterol 0mg0%

Sodium 13mg1%

Potassium 202mg6%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 14g16%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 10.6mg13%

Calcium 22mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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