Cassava Suman Recipe 365
CASSAVA SUMAN RECIPE - (3.6/5)
Provided by vlacer
Number Of Ingredients 4
Steps:
- Combine grated cassava, grated coconut and sugar. Place measured amounts of cassava mixture on each piece of banana leaf. Roll banana leaf, enclosing filling and fold both ends. Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long. Tie the suman in pairs loosely and keep them in shape. Arrange on steamer rack in a staggered pile. Steam for 30 minutes, counting time when live steam starts to form Keep the steamer well-supplied with water to prevent drying out. Serve hot or chilled with latik.
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- In a large bowl, combine grated cassava, grated coconut meat, sugar and vanilla. Then mix well.
- Then scoop about 1/2 cup of mixture and arrange on one side of the banana leaf. Mold the mixture so that it appears to be cylindrical in shape.
- Roll the banana leaf to wrap the mixture. Secure the top and bottom part of the leaf by folding it inward in the same direction. Set aside.
- In a steamer, boil 6 cups of water. Then arrange the wrapped cassava mixture and steam for 30 to 35 minutes or until the texture becomes firm.
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- Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames to make it soft and pliable. Set aside.
- Peel and wash fresh cassava then grate using the side with smallest holes of a cheese grater. If you're using frozen grated cassava, let it thaw completely and drain excess liquid.
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- With a damp cloth, gently wipe surfaces of banana leaves to remove any dirt or grit. Over high flames, quickly pass leaves for about 3 to 5 seconds to wilt.
- Spoon about 2 heaping tablespoons of mixture onto a banana leaf and shape into a log. Fold banana leaf over mixture to enclose and roll tightly into a log. Fold both ends and tie with kitchen twine.
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