Cassava suman recipe

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Cassava suman that is so easy to make yet so delicious! Making this yummy steamed Filipino snack wrapped in banana leaves only requires 4 ingredients. Good on its own or match it with mangoes, tea or coffee.

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I love recipes that bring back memories, lượt thích this one here also called suman balanghoy. Và it’s this kind of cassava recipes that brings us all closer & is a perfect way to share. Just lượt thích other Filipino delicacies such as cassava cake and pichi pichi, suman made from cassava gets even better when eating with friends và family.


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Why this recipe works?

4 ingredients is what you’ll only need to make this grated cassava snack.

Using fresh cassava will require some work but is totally worth it. Alternatively you can use frozen grated cassava, just let it thaw before using.


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This recipe yields 6 pieces of suman but just double or triple the recipe if you’re planning lớn make more.

I used dark brown sugar in this recipe which you can substitute with trắng granulated sugar or light brown sugar.


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Tips in making cassava suman.

Add 1/4 cup of desiccated coconut if you fancy some texture in your suman & adjust the coconut milk from 4 tbsp coconut milk khổng lồ 8 tbsp since the coconut really soaks up liquid.

For pliable banana leaves, wash & wipe with a clean kitchen towel and pass them quickly on flames of stove top.

These cooked suman can last for 1 khổng lồ 2 months if frozen and properly stored in airtight containers.

Adding a bit of salt enhances the flavor of the other ingredients.

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The secret ingredient is always LOVE

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Cassava balls is savory Filipino street food thatis an alternative for fish balls.

Suman sa Lihiya or Bulagta with a choice of latik or grated coconut with sugar as toppings! Whatever you choose, it will surely be pure pleasure!

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Cassava suman that is so easy to make yet so delicious! Making this yummy steamed Filipino snack wrapped in banana leaves only requires 4 ingredients. Good on its own or match it with mangoes, tea or coffee.
1 cup fresh grated cassava (or frozen grated cassava)4 tbsp coconut milk⅓ cup brown sugar (white sugar or light brown sugar)¼ tsp salt
Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames khổng lồ make it soft và pliable. Phối aside.
Peel & wash fresh cassava then grate using the side with smallest holes of a cheese grater. If you're using frozen grated cassava, let it thaw completely và drain excess liquid.
Using a clean kitchen towel, place grated cassava and squeeze out the liquid then transfer grated cassava in a separate bowl then địa chỉ coconut milk gradually until cassava sticks together.
Lay banana leaf in a flat surface then scoop 1 ½ tbsp. Of the cassava mixture near the edge of the banana leaf. Mold the cassava phối into a cylindrical shape approx. 4-5 inches long.
Roll the banana leaf firmly khổng lồ wrap the cassava mix then fold both sides of the leaf lớn secure the cassava inside. Repeat the process until all cassava mixture are done.
Arrange suman in a steamer and steam for 40 to 45 minutes. Remove suman from steamer và transfer in a plate. Let it cool down completely before serving. Bon appetit!
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