Sumang Kamoteng Kahoy which is cassava wrapped in banana leaves, is a variation of the more popular Sumang Malagkit (steamed glutinous rice wrapped in banana leaves). Aside from the more simple process of preparing Sumang Kamoteng Kahoy compared to Sumang Malagkit, this kakanin is a favorite merienda to many Filipinos because of the abundance of kamoteng kahoy in the Philippines. Also known as yucca, cassava or manioc, kamoteng kahoy is the third largest source of carbohydrates for meals in the world. Here in the US, you can buy it fresh or frozen. Though I like buying cassava fresh whenever I find some at the Asian store, I prefer to use the frozen grated one in making suman. It’s a lot more convenient, considering that I don’t have to undergo the grating process! :)
- 16 oz. frozen cassava (approx. 1½ cups after draining)
- 16 oz. frozen shredded young coconut (approx. 1 cup after draining)
- ¾ cup white sugar
- banana leaves cut into 10x6 inch rectangles (12 pcs)
- Drain cassava and shredded young coconut.
- In a bowl, mix cassava, coconut and sugar until well combined. Set aside.
- Clean the banana leaves by wiping with wet paper towel then with a dry one. Pass the banana leaves one by one over flame to make it easy to fold. We have a ceramic glass cooktop, so I just put each piece of leaf on top of it until soft but not burnt.
- Lay a piece of banana leaf on a flat surface. Scoop about ¼ cup of the mixture on it. Wrap tightly to make each suman in the shape of a thin roll. Repeat this step until you have used all the mixture.
- Arrange in steamer and steam for 35 minutes.
- Remove from heat. Allow to cool down before serving.
© 2012, Tina a.k.a. PinayInTexas. All rights reserved.