How to Make Cassava Suman

Cassava Suman (Suman Balinghoy) is made with fresh, grated cassava and coconut, and steamed in fragrant banana leaves until perfectly soft and chewy. This Filipino delicacy is tasty, filling, naturally gluten-free, and easy to make as a snack or dessert.


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How to Make Suman Kamoteng Kahoy

✅Ingredients

2 packages (16 ounces each) frozen grated cassava, thawed and drained, or 4 cups freshly grated
1 cup sugar
1/2 cup coconut milk

✅Instructions

With a damp cloth, gently wipe the surfaces of banana leaves to remove any dirt or grit. Over high flames, quickly pass the leaves for about 3 to 5 seconds to wilt.
In a bowl, combine cassava, sugar, and coconut milk.

Spoon about 2 heaping tablespoons of mixture onto a banana leaf and shape into a log. Fold the banana leaf over the mixture to enclose and roll tightly into a log. Fold both ends and tie with kitchen twine.

Arrange prepared suman in a steamer and steam for about 35 to 45 minutes or until firm. Remove from the steamer and allow to cool slightly.

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