It was been a long time since I have no update with my food blog, maybe because I don’t cook anymore. I was asking my younger sister to look after this blog but she is not interested, I was giving it to her since she was the one who does the cooking which mean she can write better about the food.
When they went to town a week ago they bought cassava for ₱20.00 per pile, it was cheap since it is cassava season. We are initially planning to just boil the cassava in coconut milk but since my father had a few heads of coconut we made a “suman” out of the cassava. Suman is a native Filipino rice cake (kakanin) that consists of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves.
- grated cassava
- 1/2 kg brown sugar
- wilted banana leaves for wrapping the suman
- By using a cheesecloth, squeeze the grated cassava to remove the juice from it and after combine the grated cassava, brown sugar and grated coconut in large mixing bowl.
- Get a portion and put over the wilted banana leaves then roll and wrap properly.
- Arrange them in a pot, and boil them with water or coconut milk until done.