Suman is a Filipino delicacy food which refers to a sticky food (commonly made from glutinous rice or made from cassava) which is a favorite snacks of Filipinos or simply called as "Kakanin". This delicacy is usually rolled and wrapped in banana leaves. Here in our province, Batangas, Suman is usually prepared and served during November 1, All souls day. My favorite suman is Suman kamoteng kahoy (those suman which is made from cassava). Well, for me sumang malagkit which is made from glutinous rice may sometimes causes me feeling tired of eating sumang malagkit. That "umay" thingy if you know what it is. That's why sumang kamote is my favorite compared to sumang malagkit. In this blog post, I'll just want to share the recipe in preparing and cooking Suman kamoteng kahoy. Note that this recipe are from here in our town in Batangas, Philippines. Suman has different variations depending on where province it is served and cooked.
Ingredients:
Banana leaves
4 cups grated cassava
2 cups grated coconut (buko, not hard and not soft)
2 1/2 cup brown sugar (muscovado)
Procedure
1. Pass or simply heat the banana leaves in a stove, both sides must be passed on the heat so that the banana leaves can be easily fold.
2. Extract the juice of the grated cassava (it contains large percentage of water and must be filtered to avoid the suman to get so much sticky). Extract it using cheesecloth.
3. Place the grated cassava in a bowl, then mix the brown sugar and grated coconut. Mix all the ingredients (except the banana leaves) until well blended.
4. Wrap it in banana leaves.
5. Put some water on a cooking pot, then add a layer of some banana leaves on pot, arranged the wrapped suman in the pot. Put it in fire then steam it for about 30 minutes or until done.
That's it! Your suman is now ready to eat!