CASSAVA ROLL IN BANANA LEAVES -SUMAN NA BALANGHOY

It is called suman na balanghoy, made from a root crop cassava wrapped with banana leaves on the left side of the grilled milkfish.

How to make it?

After rooting the cassava plant, we could find the root. Remove the peeling of the cassava and grind.

The simple procedure is shown in the picture.

Put it in a clean cloth.

Removed the water from the meat of the cassava roots. The water that I mean is the cassava water that will become the start.

We need two people to hold both ends and twist it until the last drops of the starch end.

On the other side

We have to prepare old coconut meat.

This is how we process the coconut meat using the traditional old way.

Mix it with sugar and condensed milk and unsweetened chocolate powder, cocoa. It is optional. We could make it with only sugar mix to the coconut meat.

For me, I love most the plain Suman. The cassava meat is just mixed with sugar. It would be your option to add another ingredient as well.

We prepared the leaves by steaming it first to avoid cracking and tearing. It must be furnished with coconut meat just like what my boys did in the picture. It must be cut in the same size (width of the leaves).

Put a little amount of the cassava mixture over the banana leaves and roll it. Two rolled suman must be tied up to avoid coming out the inside of the leaves.

Arrange it in a big casserole. Add a lot of water and put it on fire for 1 to two hours. It must be cooked well.

You can serve it got but I prefer a cold one.

The final

It's so yummy!

I only bought sugar and milk for the cooking because I have all in my backyard. When we plant, we could have a harvest. We reap what we sow and that is really true.

Once again, thank you for reading my blog. See you next time.

Note:pictures are mine
Photo by Jude Candy Chatto-Garay Mejorada-Castrojo

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Davao del Norte Philippines