This suman na kamoteng kahoy will bring back your childhood memories! Relive them with this recipe!
Kamoteng kahoy or balinghoy in Tagalog (cassava) is commonly boiled and eaten as a substitute for rice in very remote areas. They can also be served with salt for merienda. Those who live in the province are probably familiar with this. One of the most common uses of this root crop in a dish or should we say dessert is in nilupak. It is a type of Filipino kakanin in which cassava is pounded and added with margarine and sugar until the desired consistency. But here is a recipe of another well-loved balinghoy recipe, suman! Suman is the Tagalog term for rice cake.
Suman na kamoteng kahoy is made of grated cassava and sugar. It is added with jackfruit for the extra flavor and aroma. This one is goof for your snack. Try this recipe now!
- 1 of Kilo Cassava(Kamote)
- 1 cup of Jackfruit
- 1 and ½ cup brown Sugar
- Banana leaves as wrapping
- Water for Steaming
- Use grater to grate cassava then squeeze them well and set aside.
- In a bowl, combine the grated cassava, jackfruit and sugar.
- Then mix well and set aside.
- Clean banana leaves. Wilt the banana leaves over flame for easy folding
- Place 2-3 tablespoons of the cassava mixture on the banana leaf and wrap tightly.
- Just estimate the amount depending on the size of your banana leaves.
- Arrange on a steamer and pour the water. Then cook for about 45minutes to an hour.
- Remove from heat and allow cooling before serving.