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Cassava Suman – Sumang Kamoteng Kahoy

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.

Sumang Kamoteng Kahoy

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.

Ingredients

  • grated cassava
  • 1/2 kg brown sugar
  • wilted banana leaves for wrapping the suman

Cooking Procedure

  1. 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.
  2. Get a portion and put over the wilted banana leaves then roll and wrap properly.
  3. Arrange them in a  pot, and boil them with water or coconut milk until done.
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