2 kg. Cassava (kamoteng kahoy), peeled and grated
1/4 kg. light brown Sugar
1 1/2 cup Coconut Cream (kakang gata)
Pinch of Anis (optional)
Banana leaves for wrapping
Water for boiling
1) Peel the cassava and grate it. Squeeze out the juice from the cassava and set aside.
2) Drain the cassava juice and keep the sediments at the bottom of the bowl. Add coconut milk and mix it well.
3) Add the coconut milk into the grated cassava and add sugar. Mix it well.
4) Prepare the banana leaves and place it under the heat to soften the leaves and make it flexible. Set aside.
5) Once the banana leaves are ready, scoop about 1/3 cup of cassava mixture and place it on banana leaves. Roll it in between the leaves to form a log and secure both ends and fold it. Continue the procedure until all the cassava mixture is consumed.
6) Prepare banana leaves strips to tie the suman together. Tie 2 sumans together on both ends. Place banana strips at the bottom of the pan. Transfer the prepared suman into the pan.
7) Pour water in pot to cook the suman for 30 to 45 minutes depending on the size of suman.
8) After steaming, now ready to serve.