Also known as Cassava Suman and Alupi in Ilonggo. 

A simple recipe and steamed Filipino delicacy that is not to sweet and chewy to bite. 

1 1/2 cup grated cassava, drained
1 cup young coconut, drained
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla (optional)
Banana leaves, cut into 10x10

Cooking Procedure:
Mix cassava, young coconut and sugar in a bowl. Mix well and set aside.

Rise and wipe the banana leaves. Pass the banana leaves one by one over the flame to make it easy to fold. 

Place a piece of banana leaf on a flat surface. Scoop 1 tablespoon and a half on the banana leaf. Wrap tightly and fold both end. 

Arrange on a steamer and steam for an hour. 

Remove from heat. Allow to cool for few minutes and serve. 

With the mixture and measurement you can make around 10-12 pieces of cassava suman.


Ann Rhodes said...

Pwede ba yung frozen cassava grated ang gamitin instead of fresh?

Casa Baluarte said...

Hi Ann, yes you can. Make sure defrosted all the way. Thats what i use too. Save me less time. Good luck

Anonymous said...

where do you find the young coconut? pwede yong from the bottle and its sugarred ?

Anonymous said...

Kailangan bang pigain pa ang cassava?

Casa Baluarte said...

Pigain ang cassava? I would say yes para hindi watery after steaming and to remove the extra starch. Kahit one piga lang.

Casa Baluarte said...

Coconut sa bottle if I am not mistaken is Macapuno, you can use that but make sure to rinse a little in running water or reduce the sugar unless you want it sweeter.