It is here in America that I learned how to cook. I want to eat and to do that is to learn how to prepare my own meal. Growing up, we always had our mother cook and prepare our meals for us. I married and moved to the USA 11 years ago and from then I have learned how to cook Filipino dishes. It was not hard actually, things can be learned fast if a person is interested.

Anyway, I never have any idea how to do any of the delicious Filipino delicacies, you know when in a country where no one is selling the foods you are craving, that left you with no other choice. The internet is a good source to search for information you want to know and voila! Different recipes, different outcome. Throughout the years of making this “cassava suman” I think I perfected it this time. It is so soft, just the right sweetness in it. Or I can best describe it as ” when you get to taste it, you don’t wanna stop and will want to eat some more”. Yes, is that good!

I use the usual ingredients to make this delicacy, grated cassava or yucca root, 2 cans of coconut milk, brown sugar, young coconut strips, vanilla, banana leaves to wrap it and lastly, I mixed it with sweet purple potato. Maybe it’s the potato that makes it different from the past sumans I made before. It took me 3 hours from peeling off the cassava until I start steaming them. Yes, it is that time-consuming of a process to make this delicacy, mind you!

Sorry I don’t give measurement of ingredients as I only did this of estimation.

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