The other day we made sumang kamoteng kahoy (cassava wrapped in banana leaves) since the suman we made more than a week ago was a hit. Some of our relatives who dropped by enjoyed it and since cassava are plenty and sold cheaply in the market because they were in season, we decided to make cassava suman again for snacks.
My sister peels the cassava and grated them while I manually grated the coconut and our mother was the one who mixed the grated cassava, sugar and coconut. Unlike the previous one we boiled the suman using grated coconut milk since there’s plenty of grated coconut left.
- 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.