The latik added to the dish makes the dish more interesting, gives it more flavor, and gives it a tastier taste on every bite. The dish is made of cassava along with coconut and sweetened with sugar. Combine everything in a bowl except the latik, wrap it in banana leaves with latik fillings, and steam it. It’s a very easy Filipino recipe yet yummy, perfect to serve as dessert or a snack. It is also best eaten with "sikwate,” a Filipino hot chocolate drink.
Whether you’re serving it at a family gathering or enjoying it as a personal treat, this cassava and coconut dessert with latik is sure to impress. Try this easy yet delicious Filipino recipe and savor the flavors of tradition in every bite!
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Cassava Suman with Latik is a twist on a typical cassava suman. The latik added to the dish makes the dish more interesting, gives it more flavor, and gives it a tastier taste on every bite. The dish is made of cassava along with coconut and sweetened with sugar. Combine everything in a bowl except the latik, wrap it in banana leaves with latik fillings, and steam it. It’s a very easy Filipino recipe yet yummy, perfect to serve as dessert or a snack. It is also best eaten with "sikwate,” a Filipino hot chocolate drink.
Add coconut cream to a nonstick pan and bring to a boil over medium heat. Cook, occasionally stirring, until the liquid begins to thicken.
Once the solids start to form and the oil begins to separate, lower the heat and continue to cook.
To prevent burning, keep stirring, then scrape the sides and bottom of the pan on a regular basis. Wait until the curds turn golden brown.
Turn off the heat, take out the latik from the pan, and put it in a container.
Peel the skin of the cassava, wash it, and grate it.
Put the grated cassava in a large mixing bowl, add the grated coconut, and mix to combine.
Add light brown sugar and mix again until well combined.
Get one of the prepared banana leaves and place them on a clean, flat surface.
Add 2 tablespoons of the mixture, slightly flatten by hand, and then add a latik filling.
Gently wrap them by rolling the banana leaf to form a cylindrical shape, like a sausage. Gently press at both ends and fold to seal it.
Pair the two sumans and tie both ends with banana leaves.
Arrange the suman on a steamer tray. Do the same to the rest of the cassava mixture until it is used up.
Pour in enough water into the steamer and bring the water to a boil. Steam the suman for 20 to 30 minutes or until cooked through.
Once cooked, take out the suman and let it slightly cool. Serve warm and enjoy.
Servings 17
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.