Suman Kamoteng Kahoy (Cassava)

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This is my first time to do this Pinoy dessert or snack. Most of the time I just watch Papa making this and he just gave me an instruction on how to do it.

You will need;

1 kilo kamoteng kahoy or cassava, grated.

¼ kilo white sugar

1 medium-sized coconut, grated

Banana leaves for wrapping

Here’s how to do it:

Just like the initial procedure for pichi-pichi (link), squeeze out cassava to remove extract. Using cheesecloth is much better. Then add the remaining ingredients and mix thoroughly.

Wrap about 1-2 tbsps of the mixture in banana leaves. Tie a pair of the wrapped mixture using string or banana leaves. Arrange in a pot, pour water just to submerge and bring to boil. Continue boiling until cooked.

Tip/s:

Squeezing out extract is done to remove bitter taste of your finished product.

Heat the banana leaves first before use. Making the banana leaves limp enhances its elasticity making it easier to use as wrapper.

The only way to check if your suman is already cooked is by opening a sample and have a “taste test”.