Suman Balanghoy

The word ‘suman’ is just a generic term used to describe a kakanin cooked and wrapped in a leaf — usually banana leaves.

 Most sumans are made with the use of rice (usually glutinous rice) while some are made from millet, cassava, sweet potato, and corn. These variety of suman just prove how rich the Filipino culture is — especially when it comes to food.

INGREDIENTS:

3 cups grated cassava 

3/4 cup brown sugar

1/4 cup thick coconut milk

3/4 cup macapuno

banana leaves (for wrapping)

HOW TO MAKE SUMAN CASSAVA:

Mix all the ingredients together until well combined.

Scoop about 3-4 tbsp of the mixture and place it on top of the banana leaves.

Fold or roll to enclose the mixture then fold each end.

Transfer the wrapped mixture into the steamer.

Steam for 45 minutes to 1 hour.                              

          The suman balanghoy which originated from the province of Leyte is good in "meryenda". Not only in meryenda but also for breakfast. This suman balanghoy is delicious and it taste so good. 

Ma. Regine Del Pilar