In fact, I have a few recipes with it as the main ingredient, such as pichi-pichi, cassava cake, nilupak, and puto lanson on the blog, Sumang kamoteng kahoy or also known as cassava suman or budbud balanghoy is one of the easiest and tastiest things to make with this hearty tuber.
It consists of grated coconut and grated cassava or “ Kamoteng Kahoy ” wrapped in banana leaves. It is sweet, chewy and very delicious, made with grated cassava and coconut for the ultimate snack or dessert.
Cassava Suman or sumang kamoteng kahoy (sumang balinghoy) is one of the very first recipes that I’ve learn when I was young. I used to help my mom making this dish and sell them in my neighbourhood. Seeing that I was able to make some income out of it, I asked my mom to teach me how to make it.
Aside from the very simple process of making Sumang Kamoteng Kahoy, this "kakanin" (Filipino native sweet delicacy) is so popular to Filipinos because of the abundance of kamoteng kahoy in the Philippines. Also known as yucca, cassava or manioc, kamoteng kahoy is the third largest source of carbohydrates for meals in the world.