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Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames to make it soft and pliable. Set aside.
Peel and wash fresh cassava then grate using the side with smallest holes of a cheese grater. If you're using frozen grated cassava, let it thaw completely and drain excess liquid.
Using a clean kitchen towel, place grated cassava and squeeze out the liquid then transfer grated cassava in a separate bowl then add coconut milk gradually until cassava sticks together.
Add brown sugar and salt then mix with a spatula or spoon until well incorporated.
Lay banana leaf in a flat surface then scoop 1 ½ tbsp. of the cassava mixture near the edge of the banana leaf. Mold the cassava mix into a cylindrical shape approx. 4-5 inches long.
Roll the banana leaf firmly to wrap the cassava mix then fold both sides of the leaf to secure the cassava inside. Repeat the process until all cassava mixture are done.
Arrange suman in a steamer and steam for 40 to 45 minutes. Remove suman from steamer and transfer in a plate. Let it cool down completely before serving. Bon appetit!