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"When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust." - Charlie Palmer


Cassava Suman (Sumang Kamoteng Kahoy)

Cassava Suman is a rice cake and popular Filipino kakanin. It consists of grated coconut and cassava wrapped in banana leaves. It is sweet, chewy and regularly brown in color. It is one of the older Filipino desserts or snacks. For another variation, chocolate fillings can be added inside the cassava.

You may also want to try cassava cake.

[ingredients title="Ingredients"]

  • 4 cups  grated Cassava, drained and squeezed
  • 1 1/2 cup  Grated young Coconut flakes
  • 17 pcs. banana leaves,cut 6 inches long; heated
  • brown sugar
  • water for steaming


[directions title="Directions"]

  1. In a mixing bowl, combine grated cassava, grated coconut and sugar. Mix until well combined. Adjust the sweetness by adding more sugar.
  2. Scoop about 1 ladle of mixture and place it on a center of a rectangular shaped banana leaf. (You can preheat first banana leaves in grill so, it’s easy for you to fold them) Mold the mixture into a rectangle shape.
  3. Roll the mixture in the banana leaf from edge to edge. Make sure to roll tightly. Close by folding both ends of the leaf. Set aside. Repeat the procedure until all mixture gone.
  4. Arrange Suman in the steamer rack. Steam Suman at least 30 minutes. Place water in the steamer regularly to prevent drying out.
  5. Remove Suman from steamer and serve. Enjoy!





Gerald Sales+

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