As I have mentioned in my previous post, we have a plenty of cassava. We were a bit tired of just the boiled cassava, so we made cassava suman out of it.
Cassava suman is a native Filipino rice cake made of grated cassava, brown sugar, and coconut milk.
We prepared almost everything from the scratch.
● Peel the cassava and grate it.
● Scoop a cup of grated cassava and squeeze the sap to remove the bitter taste, using a clean cloth.
● Prepare the fillings. Divide the grated cassava into two. Using the half of the grated cassava, mix the sugar and coconut milk until the ingredients are well incorporated.
● Cook the fillings while stirring it.
● Prepare the banana leaves for the wrapper. Heat it up so that it would not break easily.
● Scoop about 1/4 cup of the grated cassava and scoop another 1/4 cup of the cooked fillings.
● Mold the mixture so that it appears to be cylindrical. Roll the banana leaf to wrap the mixture.
● Steam the wrapped cassava mixture until the texture becomes firm.
● Remove from the steamer and let it cool down.
● Serve and enjoy!
This is an entry to #FruitsandVeggiesMonday created by the ever artistic @lenasveganliving, hosted by the passionate @plantstoplanks, and supported by the other wonderful people: @thekitchenfairy @donkeypong and @vegansofsteemit.