Yucca Root in Banana Leaves (Suman Cassava)

posted by virtual chef on Sep 25, 2008 | Bakery, Test Kitchen |

A typical Filipino snack (merienda) made with yucca root (cassava), shredded coconut and sugar. I used Splenda instead of sugar and since I didn’t have any shredded coconut, I used coconut milk instead.

Ingredients:

1 package (16 oz) grated yucca root (you can find these at oriental stores as cassava root)
1 cup shredded coconut unsweetened ( or 1/2 cup coconut milk)
1/2 – 3/4 cup sugar (I used 1/2 cup Splenda as I don’t like it too sweet)
pieces of banana leaves, wiped clean and cut into squares

Directions:

1. Prepare banana leaves by wiping both sides with damp cloth or paper towel. Set aside.

2. Mix all ingredients in a bowl.

3. Place about 2 – 3 tbs of mixture on the shiny part of the banana leaves. Fold sides and roll (like making spring rolls).