Suman Cassava (Photo credit: Beth Celis Facebook Account)

Yesterday, I went to a barangay around 20 kilometers from Puerto Princesa City. The place I went to was surrounded by mango trees. Under the trees is a hut and the wind was so strong as if it is inviting me to take a nap and forget the stress and pressures.


One of my colleagues was going around the place and later I know she was looking for something to eat. Luckily, the place is surrounded by cassava and so we go. We pulled some cassava trees and after an hour we have cassava cooked in “gata.”


This recipe I happened to see in the Facebook page of Beth Celis, one of my favorite pages in the social media. This time, wherein El Niño Phenomenon is on its height devastating the Province of Palawan, cassava is one of the root crops that survived and it’s been the source of food of people in the countryside.


So here we go folks, the Suman Cassava:



(for 15 to 20 pieces)


1.5 kilos of Cassava
1 cup of coconut milk
1 cup of brown sugar
2 teaspoons of vanilla essence
banana leaves for wrapping


Using a grater, grate the peeled and washed cassava. The end product will be a soft tiny pieces of white sticky rind. To be sure, measure the grated cassava it will give you about 2 cups of grated cassava; In a bowl mix the sugar with coconut milk and vanilla essence.



Then add the grated cassava. Mix well. Cut your banana leaves in about 12 inches length. To use them easily warm the banana leaves first over fire. Once your banana leaves have softened; put about two tablespoons of cassava mixture.



Put the mixture in the middle and fold the leaves toward the center. You will have about fifteen to twenty pieces of suman. Steam them for about thirty minutes in a double boiler. Do the toothpick test to verify if it’s ready.



You can adjust the recipe; remember that the grated cassava should be twice the liquid (coconut milk). You can also adjust the sweetness you can put more or less sugar; You can also add variety in this recipe: you can use honey instead of sugar, add chopped nuts like cashew or pistachio or add some coconut strips or even more inventive by adding some chocolate on your suman. Have fun!

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