Cassava Suman

Ingredients

• 2 cups grated cassava
• 1/2 cup brown sugar
• 1/4 cup coconut milk
• 1/2 cup desiccated coconut (or fresh young coconut meat)
• banana leaves (- about 6 inches (width))

Instructions

1. 1

   If using frozen grated cassava, thaw and drain excess liquids by using a sieve.

2. 2

   If using young coconut meat, either grate/shred or chop the meat finely.

3. 3

   Combine all ingredients in a bowl and mix well.

4. 4

   Wash the banana leaves with water and pat dry. Heat each leaf by running it real quick on top of your stove with the heat/fire on. This will make the banana leaves more pliable.

5. 5

   Scoop two spoonfuls of the mixture and place near the edge of a leaf then form into a log. Roll towards the other end to enclose the filling and then fold both sides towards the middle to fully seal the filling inside.

6. 6

   Arrange the rolled Cassava Suman in the top layer of a steamer with the folds facing down to prevent them from opening while steaming.

7. 7

   Steam for 30-35 minutes.

8. 8

   Remove the cassava suman from the steamer and let it cool down. You may serve it just slightly warm or cold.