March 18, 2013

Suman Balinghoy or Cassava Suman with Coconut Filling

"Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything." ~Genesis 9:3

Sad but true, our favorite cassava contains toxins. For some sweet varieties (smaller rooted), cooking is sufficient to eliminate all toxicity. The bitter varieties (larger-rooted) used for production of flour or starch must be processed to remove the cyanogenic glucosides and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. (source: wikipedia

Despite these facts, I'm not afraid to eat cassava, well it's my favorite. I usually cook my cassava to ensure proper preparation and cooking. I must say it is really a hard work  especially the grating part (if you want to build biceps, try to manually grate 5 kilos of cassava everyday, no need to go to the gym, LOL), but I assure you, it's worth it! 


For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar

For the suman:
1 kg fresh cassava
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)

Preparing the banana leaves (wilted):

1. Cut the banana leaves into desired sizes (approx. 6 inches width).
2. Trim off the edges (hard part).
3. Carefully pass the leaves over low flame of your gas stove.
4. Wipe with a clean clothe or towel.

Coconut Filling:
1. Mix grated coconut and brown sugar in a pan.
2. Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching.
3. Remove from heat. Transfer to a bowl.

Note: Cook it with care, adjust the heat to lowest if necessary. Remember you are working with sugar, it's not good if it's burnt.

1. Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind.
2. Wash the flesh thoroughly. Rinse it several times.
3. Finely grate it.
4. Mix the cassava, sugar, and vanilla (optional). You can use spatula to mix it but I prefer to hand mix it. Just use disposable plastic gloves.
5. Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece). 
6. Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
7. Put the coconut filling in the middle of the cassava mixture.
8. Carefully wrap the banana leaf (smaller piece) to make thin roll shape. 
9. Wrap it again using the bigger piece. Fold the ends to seal in the mixture.
10. Repeat the procedure #5 to #9 until all mixture is used up.
11. Line the unused banana leaves in a pot.
12. Arrange the wrapped cassava mixture in the pot.
13. Add water until it reaches the top most wrapped cassava mixture.
14. Cook for 1 hour over medium-high heat.
15. Remove from heat. Let it cool.
16. Serve. Share and enjoy.

1. My version of suman is not too sweet, you can add 1/4 cup of sugar to the cassava mixture if you prefer sweeter.
2. For left-overs, you can steam it or heat it in a pot or pan with a little water (low heat).

Yield: 10-12 pcs 

Happy day always,

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