3-cups or 1/2 kilo finely grated cassava
1-cup finely grated coconut
1-cup white sugar
15 pieces of banana leaves (blanched)
Combine grated cassava, grated coconut and sugar.
Place measured amounts of cassava mixture on each piece of banana leaf.
Roll leaf, enclosing filling and fold both ends.
Keep each suman 1/2 inch (1.25 cm) thick, 1.5 inches (4 cm) wide and
5 inches (12.5 cm)long.
Tie the suman in pairs loosely and keep them in shape.
Arrange on steamer rack in a staggered pile.
Steam for 30 minutes, counting time when live steam starts to form.
Keep the steamer well-supplied with water to prevent drying out.
Serve hot or chilled.
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