Soft & Chewy Cassava Suman | Traditional Filipino Kakanin Recipe

Cassava suman is a classic Filipino kakanin made with freshly grated cassava, coconut, and brown sugar, wrapped in banana leaves and boiled until soft, chewy, and perfectly moist. In this video, I’m sharing how I make traditional cassava suman the simple way, just like how we do it back home — no shortcuts, no food coloring, just real ingredients and patience. This recipe is perfect if you: • love Filipino kakanin • are new to cooking cassava • want a soft, chewy (makunat) texture • miss the taste of home I also show how to properly wrap the suman in banana leaves, boil it, and dry it slightly for the perfect finish. Ingredients used: Fresh cassava Grated coconut Brown sugar Banana leaves Tips included: • how to keep cassava suman moist • how to wrap without water getting inside • how to avoid soggy suman • how to get that makunat texture Thank you for watching and supporting my simple life abroad. See you on my next video — paalam 💛 Cassava Suman (Suman sa Kamoteng Kahoy) • Yield: about 30–50 pieces, depending on size Ingredients: • 5–6 lbs fresh cassava (unpeeled) • 1 large niyog (fresh) or 3 cups grated coconut • 1 to 1½ cups brown sugar (adjust according to taste) • Banana leaves Method: • Peel, wash, and grate the cassava. Avoid the tough center part. • Crack and grate the niyog (coconut). • Mix grated cassava, grated coconut, and brown sugar until well combined. • Soften and wipe the banana leaves. • Place mixture on the leaf, roll tightly with no spaces in between, and wrap well. • Arrange in a pot lined with banana leaves and add water to cover. • Bring to a boil. Once boiling, lower the heat and boil for about 1 hour. • Drain, return to stove to dry excess liquid, let cool slightly, and serve warm. #softandchewy #makunat #bananaleafwrapped #comfortfood #simplelifeabroad #lilosfilipinamom #ofwcooking #filipinofoodabroad