Suman Na Kamoteng Kahoy (Cassava Steam Cake) Recipe

INGREDIENTS:

• banana leaves
• 2 bags (1-lb each) frozen grated fresh cassava, thawed (about 4 cups)
• 1 bag (1-lb.) frozen mature coconut, thawed (about 2 cups)
• 1 cup granulated sugar

INSTRUCTIONS:

1. Prepare banana leaves. Wipe down both sides of leaves with damp towel. Cut into 9" by 9" square. Turn stovetop and pass leaves through the heat until it wilts slightly. This makes the leaves more pliable and resistant to cracks when rolling the suman. Be careful, the leaves will steam and turn darker as they are heated.
2. Prepare steamer by putting water to boil. While waiting, combine the cassava, coconut and sugar in a large bowl until thoroughly mixed. Spoon about 2-3 tablespoons of cassava mixture on center of banana leaf. Fold over the mixture with one end and roll over. Tuck the ends under and place on its seam. Put in steamer with the water in rolling boil for about 30 minutes. Let it stand to cool, about 10 minutes. You may serve warm or room temperature.

Source: When Adobo Met Feijoada

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