Suman Balanghoy Cassava is one of the most delicious and easiest-to-make desserts you can find. It’s a native Filipino delicacy made with three common ingredients perfect for any occasion.
In the Philippines, Suman Balanghoy (Cassava Suman) is wrapped in banana leaves which give it the distinct flavor and aroma necessary for the suman cassava recipes. It gives you that extra boost of energy after a long day at work or school. Just 1 to 2 pieces is enough to make you feel rejuvenated.
Cassava Suman
I always thought that I am/was born an entrepreneur. When I was 9 years old, during summer, I always hang out at my neighbor’s house and I helped her out making CASSAVA SUMAN for her small snack business.
I was not paid for that labor, but I found myself helping her out every day. I was assigned to grind the cassava and wrap them in the banana leaves. In that little venture, I’ve also learned how to make Hot Mongo, Arroz Caldo, and Turon.
In the old days, I had to manually grind the cassava, but now, you can purchase a pack of frozen grind cassava- all ready to cook. I’ve used it before, but the taste and the texture of my Bud bud were just awful; so, every time I make my Cassava Suman, I grind it myself while watching Netflix or listening to music just o pass the time. Enjoy this Bud-bud Balanghoy, will you?
Why use grated Cassava?
Cassava, a starchy tuberous root is a staple food crop that is harvested year-round. It can be enjoyed either fresh or processed into different kinds of food particularly suman. There is sweet Cassava which is the most popular choice to make suman, biko, and ginataang mais. On the other hand, bitter Cassava is usually processed into Cassava tapioca which comes in different forms like flakes or pearls.
Sweet grated Cassava is not only its main ingredient but is also the secret to its unique texture.
How to Cook Suman Balanghoy (Cassava Suman)?
This sweet dessert also called Sumang Kamoteng Kahoy or Budbud Balanghoy is usually made from grated cassava, coconut milk, and brown sugar. I prefer fresh Cassava over frozen Cassava since it tastes a bit sweeter and I love the texture.
To cook a Suman Balanghoy (Cassava Suman), I mix all three primary ingredients – grated Cassava, brown sugar, and coconut milk – and arrange prepared suman on the banana leaf. Fold banana leaf and seal at the end. Line the Cassava Suman in the steamer and steam for 45 minutes.
It’s best eaten warm especially during cold days especially when you pair it with hot chocolate, coffee, or tea. Add grated coconut or desiccated coconut for the toppings.
Is Cassava Suman safe to eat?
Yes! Cassava Suman is 100% safe to eat. However, make sure you don’t leave it overnight because cassava contains a substance called linamarin which generates the poisonous hydrogen cyanide when mixed with water or when improperly stored. This can be beneficial in small amounts, but ingesting too much of this substance might cause health problems such as vomiting, diarrhea, and even death.
Cassava Suman Health Benefits
Suman Balanghoy (Cassava Suman) is good for the heart. It has fewer cholesterol levels which are very important in maintaining a healthy heart. It can also help prevent cancer because of its antioxidant properties.
Suman Balanghoy offers other health benefits thanks to coconut milk which is low in saturated fats making it one ingredient that doesn’t contribute to obesity and high blood pressure. It is high in dietary fiber which makes it perfect for those who are health-conscious because you can lessen the calories that you consume per day without sacrificing your taste buds too much.
There are also some health benefits in eating Suman because of its high starch content thus, it’s a sugar substitute for diabetics. It has a low glycemic index and doesn’t lead to insulin spikes which cause an increase in blood sugar levels.
Ingredients
- 3.3 lbs of freshly harvested Cassava remove the bark, wash, and grate
- 1 1/2 to 2 cups light brown sugar add sugar according to your liking. Test the mixture by frying a small amount
- 1/4 cup of a bottled young coconut washed to remove the sweetness and then chopped. THIS IS OPTIONAL
The materials you need:
- Banana leaves
- Steamer
Instructions
- Mix the first three ingredients and line the mixture in the banana leaf. Roll banana leaf and seal at the end.
- Do the same to the rest of the Cassava mixture.
- Line the Suman in the steamer.
- Put 10 cups of water in the bottom part of the steamer and let the water boil.
- Put the top two layers of the steamer on top of the bottom one and steam Suman for 45 minutes.
Tips for making Suman Balanhoy (Cassava Suman) more special
- Add other ingredients. You can make your Cassava suman recipe more special and unique by adding some other ingredients like cheese, chocolate, ube, or pandan which will add flavor to this traditional dessert.
- Get the perfect ratio of sugar and grated Cassava. If you get the proportion wrong, your final product will not taste well especially if too much white sugar was added.
- Knead until all ingredients are well blended without overdoing it. The kneading process should be done carefully because once the dough gets over-kneaded, it can no longer absorb the coconut milk.
- Consume immediately. Just like most Filipino dishes that are served hot or warm, Cassava Suman should be consumed immediately after removing it from the heat source nor too long before serving.
- Store the leftovers. Some people are tempted to store the leftovers of their suman inside the freezer for future use. As a matter of fact, Suman Cassava can be stored in the fridge for up to 3 to 5 days. However, you should know that serving it hot or warm after storing it in the freezer can make it gets soggy and thick. If you want to use it again, just steam it until it’s warm then serve. You can also finish cooking by pan-frying or deep-frying before serving.
Other Suman Variations
Suman Moron
It’s made from glutinous rice and brown sugar. The mixture is wrapped in banana leaves then steamed until cooked. What makes this suman special is the addition of grated young coconut meat and the two layers of chocolate and milk intertwined together bringing a complimentary taste to this Filipino delicacy.
Suman sa Ibus
This is a variety of Suman made from glutinous rice and coconut milk. Instead of banana leaves, Suman sa Ibus is wrapped in buri or palm leaves.
Suman sa Lihiya
It is a Suman from Laguna and Cavite that uses lye water or “Lihiya” adding it to the glutinous rice. This variety is sweeter compared to the other kinds of suman which makes this Filipino dessert even more enticing. It is best served with latik or coconut syrup.
Suman Malagkit
This is another variation of suman made from glutinous rice flour, coconut milk, and sugar. It is a basic suman recipe that can be topped with latik or ripe mangoes.
Ube Suman
This suman variant is made from purple yam or ube mixed with Cassava then steamed until the exterior is cooked. It is a soft, thick, and sticky dessert that looks like purple yam or ube halaya but it’s sweeter compared to ube halaya because of the addition of grated Cassava.
Cassava can also be processed into different variations including Burnt Cassava Suman (Sumeng Bituka), Cassava Puto (putong kamoteng kahoy), Cassava Biko (Biko sa Kamoteng Kahoy) and Suman Gulung. For more suman recipes, watch on youtube our latest recipes from The Skinny Pot.
Why do Filipinos love the Cassava Suman recipe?
This delicacy is enough to put smiles on Filipino people. It’s rich in nutrition calories and its sweet taste and soft texture make Filipino people love it more especially when topped with their preferred latik (coconut syrup) or grated coconut. It’s easy to cook too even for beginners who want to learn how to make suman for the first time. Suman also brings back a lot of memories that every Filipino will cherish. It is a common sight during special occasions like the celebration of a newborn, bridal shower, and baptisms. These sweet memories make suman more appetizing for those who want to try this Philippines’ traditional delicacy.
For More Suman Recipe in The Skinny Pot blog:
HOW TO MAKE BUD-BUD BALANGHOY OR CASSAVA SUMAN
Equipment
- Steamer
- Large mixing bowl
- grater
Ingredients
- 3.3 lbs of freshly harvested cassava remove the bark, wash and grate
- 1 1/2 to 2 cups light brown sugar add sugar according to your liking. Test the mixture by frying a small amount
- 1/4 cup of bottled young coconut washed to remove the sweetness and then chopped.THIS IS OPTIONAL
Material you need:
- Banana leaves
- Steamer
Instructions
- Mix first three ingredients and line the mixture in the banana leaves. Roll banana leaves and seal at both ends
- Do the same to the rest of cassava mixture.
- Line the Suman in the steamer.
- Put 10 cups of water in the bottom part of the steamer and let it the water boil.
- Put the top two layer of the steamer on top of the bottom one and steam Suman for 45 minutes.
- Enjoy
Hi po…. Can you tell us the history of cassava suman? Where did it originated specifically and what year… How was it made? For research lang po… Thank You!