Cassava Suman is simple to prepare with just three ingredients. This steamed Filipino delicacy is flavorful, filling, and naturally gluten-free — perfect as a snack or a dessert.
Cassava is one of my favorite ingredients for snacks and desserts. I use it often in recipes like pichi-pichi, cassava cake, nilupak, and puto lanson. Sumang kamoteng kahoy — also called cassava suman or budbud balanghoy — is among the easiest and most satisfying dishes to make with cassava.
If you use frozen grated cassava, this recipe becomes very straightforward: combine the ingredients in a bowl, portion the mixture onto banana leaves, wrap and tie, then steam until set. With three simple ingredients and about an hour of total time, you can have a tray of suman ready to enjoy.
Tools needed
- Banana leaves, cut into roughly 6 x 6-inch squares
- Kitchen twine or banana leaf ribs for tying
- Steamer
What is cassava
Cassava is a starchy root widely cultivated in tropical and subtropical regions. In the Philippines it’s called kamoteng kahoy; in other places it’s known as yuca or manioc. It’s a versatile staple used to make breads, noodles, chips, cakes, tapioca, and even fermented foods and beverages.
Is cassava safe to eat
Cassava contains cyanogenic compounds when raw, so it should never be eaten uncooked. Proper preparation and thorough cooking render most commercial varieties safe. There are two general types: sweet cassava, which is commonly sold fresh or frozen and becomes safe after peeling and cooking, and bitter cassava, which requires more processing and is typically used for flours and starches.
Helpful tips
- You’ll need about 4 cups of grated cassava for this recipe. If using frozen, thaw completely and drain well to remove excess liquid.
- Quickly pass banana leaves over an open flame for a few seconds to soften them; this makes folding and rolling much easier.
- For extra texture and coconut flavor, fold in some freshly grated coconut with the cassava mixture.
Serving and storing
- Unwrap each suman and enjoy it warm or at room temperature as a snack or dessert.
- The recipe scales easily — double or triple it for larger gatherings. Store cooled suman in airtight containers or resealable bags and freeze for up to 3 months.
- To reheat from frozen, microwave briefly until softened, or steam until heated through.
More kakanin recipes
Ube Kalamay
Palitaw
Buchi
Cassava Suman
Ingredients
- 2 packages (16 ounces each) frozen grated cassava, thawed and drained, or 4 cups freshly grated
- 1 cup sugar
- 1/2 cup coconut milk
Equipment
- Banana leaves
- Kitchen twine
- Steamer
Instructions
- Wipe the banana leaves with a damp cloth to remove grit. Briefly pass each leaf over high flame for 3–5 seconds to soften and make folding easier.
- In a bowl, combine the grated cassava, sugar, and coconut milk. Mix until well blended.
- Spoon about 2 heaping tablespoons of the mixture onto a banana leaf and shape into a log. Fold the leaf over the mixture and roll tightly, folding the ends and tying with twine.
- Arrange the wrapped suman in a steamer and steam for 35–45 minutes, or until firm. Remove from the steamer and let cool slightly before serving.
Notes
- Passing the banana leaves over flame softens them and prevents tearing when folding.
- For added texture, stir in some grated coconut before wrapping.
Video
Nutrition Information
,
Carbohydrates: 36g
,
Fat: 1g
,
Sugar: 14g