The beautiful banana leaves in the garden made my husband think of eating ‘suman’. Suman is a Filipino dish, usually sweet, made of rice or cassava wrapped in banana leaves and cooked by steaming.
When I make this type of Philippine sweet, I always go back to the basic recipe in the old, ripped, yellowing pages of a manual I saved decades ago.
Fresh cassava root is widely available now in supermarkets or Asian provision stores if you live in the West, East and South coasts of the Unites States. Frozen cassava can be substituted.
As with the cassava, the coconut and banana leaves are also available fresh or frozen.
To prepare the banana leaves, cut about 12 – 6 inch pieces. Then pass each pieces over a hot stove to wilt the leaves. This will prevent from ripping when wrapping.
3 cups grated cassava, fresh or frozen
1 cup grated coconut, fresh or frozen
1 cup sugar
1 cup jackfruit, cut in pieces. I added this for flavor and aroma.
This recipe will make 12 pieces of suman.
To grate the fresh cassava, I use a food processor. A manual grater can also be used.
Measure all the ingredients in the bowl of a food processor.
Pulse until thoroughly mixed.
Alternately, just mix everything by hand.
To wrap, put 3 tablespoons of the mixture on one side and roll. Tuck the ends under. Set aside while making a second piece. Using a kitchen twine, tie the two pieces together on both ends with the folds facing each other.
What I like to do when I make suman is use a smaller pieces of banana leaf and position the layers with the grains in opposite directions.
Using a steamer, cook for 30 minutes. Make sure that there is enough water on the bottom pan at all times.
Unwrap, enjoy while warm!
(The rest can be stored in the refrigerator up to a week or freezer bags in the freezer for a month. To enjoy, thaw and microwave for a minute.)