Cassava Suman with Oatmeal is the perfect Kakanin to eat if you are looking to increase your fiber intake. Using just shredded cassava, oatmeal and coconut cream, it all comes together in a flash for that all important merienda.
What is Cassava Suman?
This is where it get’s a little bit confusing. Cassava Suman is still classified as a Kakanin (rice based delicacy) even if it’s made from Cassava. A more common version of Suman is made with sticky rice which is wrapped in banana leaves and steamed.
In this version we add a little more nutritional punch with the addition of oatmeal. We still wrap it in banana leaves and steam it.
What Ingredients Do You Need to Make Cassava Suman?
All you need are these 4 core ingredients to make Cassava Suman.
- 1 Packet of Shredded Cassava (Can be found at the frozen section of Filipino Grocery Stores)
- 1 Cup Oatmeal
- 1 Can of Coconut Cream
- Banana Leaves (Can be found at the frozen section of Filipino Grocery Stores)
How Do you Make it?
To start pour in the coconut cream in a large bowl and add in the shredded cassava and oatmeal.
Mix well and leave for 10 minutes for the oatmeal to absorb the coconut cream.
While the Cassava Suman mixture is soaking cut the banana leaves into 8×8 inch squares. This recipe makes up to 10, so cut that amount of leaves. Then wash them in water and pass them over an open flame. This makes the leaves more pliable and less prone to ripping. You can watch this video on how to clean and prepare banana leaves.
After you have prepped the leaves, take any left overs and using the lines of the leaves make make shift strings.
Once the mixture looks thicker, it’s time to wrap them up.
To do so place one leaf on a plate and add 2 tablespoons of the mixture near the edge of one side. Fold over the leaves over the mixture and roll tight and flip up each end to lock it it. Tie each end with your banana leaf string. Repeat until all the mixture is used up.
How Do You Cook the Cassava Suman
To cook the Cassava Suman fill the bottom of a steamer with water and place the wrapped Suman in the steamer basket. It’s okay to have it stacked on top of each other.
Turn up the heat to medium low and steam for 25-30 minutes until the packets look puffy. At the half way mark add more water so that the bottom of your steamer doesn’t get burnt.
How Do You Serve Suman?
Once the Suman is cooked take them out of the steamer and place on a platter to cool slightly.
Unwrap the Suman and place on a plate.
Drizzle with coconut jam or sprinkle with some sugar and enjoy with a glass of hot or cold salabat.
Frequently Asked Questions
Can I use Cassava Flour? No you cannot. It does not have the same fibrous properties as a freshly shredded cassava and it gives the stickiness you need to make this Kakanin more rice like.
Can I use a different Milk? Yes you can. Oatmilk will work well as an alternative or other nut based milks.
Can I use a different sweetener for a topping? Yes. Date Syrup is a great alternative or even maple syrup with a mix of almond.
What do I do if I can’t find banana leaves? The banana leaves do impart a flavor distinct to suman. However if you really cannot find it you can also use corn husks or even a mixture of parchment paper and foil to make a secure wrap.
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Cassava Suman
Cassava Suman with Oatmeal is the perfect Kakanin to eat if you are looking to increase your fiber intake. Using just shredded cassava, oatmeal and coconut cream, it all comes together in a flash for that all important merienda.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Merienda, Snack
Cuisine: Filipino
Diet: Gluten Free
- 1 Packet of Shredded Cassava Can be found at the frozen section of Filipino Grocery Stores
- 1 Cup Oatmeal
- 1 Can of Coconut Cream
- Banana Leaves Can be found at the frozen section of Filipino Grocery Stores
- 1/4 Cup Coconut Jam
Pour in the coconut cream in a large bowl and add in the shredded cassava and oatmeal.
Mix well and leave for 10 minutes for the oatmeal to absorb the coconut cream.
While the Cassava Suman mixture is soaking cut the banana leaves into 8×8 inch squares. This recipe makes up to 10, so cut that amount of leaves. Then wash them in water and pass them over an open flame. This makes the leaves more pliable and less prone to ripping. You can watch this video on how to clean and prepare banana leaves. After you have prepped the leaves, take any left overs and using the lines of the leaves make make shift strings.
Once the mixture looks thicker, it’s time to wrap them up.
To do so place one leaf on a plate and add 2 tablespoons of the mixture near the edge of one side. Fold over the leaves over the mixture and roll tight and flip up each end to lock it it. Tie each end with your banana leaf string. Repeat until all the mixture is used up.
Fill the bottom of a steamer with water and place the wrapped Suman in the steamer basket. It’s okay to have it stacked on top of each other.
Turn up the heat to medium low and steam for 25-30 minutes until the packets look puffy. At the half way mark add more water so that the bottom of your steamer doesn’t get burnt.
Once the Suman is cooked take them out of the steamer and place on a platter to cool slightly.
Unwrap the Suman and place on a plate and drizzle with coconut jam.