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):
- Cut the banana leaves into desired sizes (approx. 6 inches width).
- Trim off the edges (hard part).
- Carefully pass the leaves over low flame of your gas stove.
- Wipe with a clean clothe or towel.
- Mix grated coconut and brown sugar in a pan.
- Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching.
- 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.
- Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind.
- Wash the flesh thoroughly. Rinse it several times.
- Finely grate it.
- 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.
- Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece).
- Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
- Put the coconut filling in the middle of the cassava mixture.
- Carefully wrap the banana leaf (smaller piece) to make thin roll shape.
- Wrap it again using the bigger piece. Fold the ends to seal in the mixture.
- Repeat the procedure #5 to #9 until all mixture is used up.
- Line the unused banana leaves in a pot.
- Arrange the wrapped cassava mixture in the pot.
- Add water until it reaches the top most wrapped cassava mixture.
- Cook for 1 hour over medium-high heat.
- Remove from heat. Let it cool.
- Serve. Share and enjoy.
Credits to: facebook.com/saraprasapinas