Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik.
But this time, I’ll share with you another variant of suman which is made from cassava (balinghoy/kamoteng kahoy). I’m sure you’ll like it as much as I do.
3 cups cassava, grated
¾ cup brown sugar
¼ cup thick coconut milk or coconut cream
1 cup young coconut (buko), shredded (optional)
banana leaves for wrapping, wilted
- Simply mix the ingredients altogether until well-combined.
- Scoop ¼ cup of the mixture and wrap in banana leaves tightly.
- Fold or roll to enclose the mixture.
- Steam for 45 minutes to 1 hour (or until done).
- Remove from steamer and cool down before serving.
This can be eaten during breakfast or merienda (with pansit habhab). Yum! 🙂