Скачать или смотреть Soft & Chewy Cassava Suman | Traditional Filipino Kakanin Recipe

Cassava suman is a classic Filipino kakanin made with freshly grated cassava, coconut, and brown sugar, wrapped in banana leaves and boiled until soft, chewy, and perfectly moist.

In this video, I’m sharing how I make traditional cassava suman the simple way, just like how we do it back home — no shortcuts, no food coloring, just real ingredients and patience.

This recipe is perfect if you:
• love Filipino kakanin
• are new to cooking cassava
• want a soft, chewy (makunat) texture
• miss the taste of home

I also show how to properly wrap the suman in banana leaves, boil it, and dry it slightly for the perfect finish.

Ingredients used:
Fresh cassava
Grated coconut
Brown sugar
Banana leaves

Tips included:
• how to keep cassava suman moist
• how to wrap without water getting inside
• how to avoid soggy suman
• how to get that makunat texture

Thank you for watching and supporting my simple life abroad.
See you on my next video — paalam 💛



Cassava Suman (Suman sa Kamoteng Kahoy)

• Yield: about 30–50 pieces, depending on size

Ingredients:
• 5–6 lbs fresh cassava (unpeeled)
• 1 large niyog (fresh) or 3 cups grated coconut
• 1 to 1½ cups brown sugar (adjust according to taste)
• Banana leaves

Method:
• Peel, wash, and grate the cassava. Avoid the tough center part.
• Crack and grate the niyog (coconut).
• Mix grated cassava, grated coconut, and brown sugar until well combined.
• Soften and wipe the banana leaves.
• Place mixture on the leaf, roll tightly with no spaces in between, and wrap well.
• Arrange in a pot lined with banana leaves and add water to cover.
• Bring to a boil. Once boiling, lower the heat and boil for about 1 hour.
• Drain, return to stove to dry excess liquid, let cool slightly, and serve warm.











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