If using banana leaves, briefly toast them over an open flame or in a hot skillet to make them pliable. Cut them into squares or rectangles to wrap the suman.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cassava Mixture:
In a large bowl, combine the grated cassava, coconut milk, granulated sugar, condensed milk (if using), melted butter, vanilla extract, and salt.
Mix well until all ingredients are thoroughly combined.
Prepare the Baking Dish:
If you’re not using banana leaves, lightly grease a baking dish (around 8-inch square or round) or line it with parchment paper.
Pour and Spread the Mixture:
Pour the cassava mixture into the prepared baking dish.
Smooth the top with a spatula to ensure an even layer.
Bake:
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Cool and Serve:
Allow the cassava suman to cool in the pan before cutting into squares or slices.
If using banana leaves, spoon the mixture onto the center of each leaf, fold the sides, and then fold up the ends to make packets. Steam these packets for about 30-45 minutes until firm.
Optional Toppings:
Drizzle with coconut syrup or sugar syrup before serving for added sweetness.
Enjoy your Cassava Suman as a delightful dessert or snack! It pairs wonderfully with a cup of coffee or tea.
This recipe looks amazing! I've been wanting to try making cassava suman for a while now. The combination of coconut and cassava sounds so delicious. I'm definitely going to try this out this weekend. Thanks for sharing!
If using banana leaves, briefly toast them over an open flame or in a hot skillet to make them pliable. Cut them into squares or rectangles to wrap the suman.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cassava Mixture:
In a large bowl, combine the grated cassava, coconut milk, granulated sugar, condensed milk (if using), melted butter, vanilla extract, and salt.
Mix well until all ingredients are thoroughly combined.
Prepare the Baking Dish:
If you’re not using banana leaves, lightly grease a baking dish (around 8-inch square or round) or line it with parchment paper.
Pour and Spread the Mixture:
Pour the cassava mixture into the prepared baking dish.
Smooth the top with a spatula to ensure an even layer.
Bake:
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Cool and Serve:
Allow the cassava suman to cool in the pan before cutting into squares or slices.
If using banana leaves, spoon the mixture onto the center of each leaf, fold the sides, and then fold up the ends to make packets. Steam these packets for about 30-45 minutes until firm.
Optional Toppings:
Drizzle with coconut syrup or sugar syrup before serving for added sweetness.
Visit 29/30 grade for more info. Enjoy your Cassava Suman as a delightful dessert or snack! It pairs wonderfully with a cup of coffee or tea.
This recipe sounds absolutely comforting and rich—the combination of cassava and coconut milk always brings such a naturally creamy, slightly sweet flavor that feels both traditional and indulgent at the same time. I love how the option of banana leaves adds that authentic touch and subtle aroma, making it feel even more special and homemade. The golden baked top with that soft, chewy center must be incredibly satisfying, especially with a drizzle of syrup on top—have you tried it warm with coffee, and does it make the experience even better?
It looks delicious and unique—excited to try it!
