KURUKOD OF EASTERN SAMAR
(CASSAVA SUMAN WITH COCONUT FILLING)
For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar
For the suman:
1 kg fresh cassava or kamoteng kahoy
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)
Cooking Equipments needed:
How to Wilt Banana Leaves (Preparasyon sa pambalot na dahon ng Saging)
1. Divide and cut the banana leaves into 6 inches width.
2. Cut off the edges or the hard part.
3. Gently pass on the leaves over low flame on the gas stove.
4. Wipe it to clean with a towel.
For the Coconut Filling:
In a pan over low to medium heat combine grated coconut, brown sugar and cook it for 8 to 10 minutes. Keep on stirring to prevent scorching. Adjust heat to lowest if needed to prevent scorching. Turn off heat and transfer to a bowl. Set aside.
For the Suman:
Prepare the cassava by peeling the skin. Slice it to same size or lengths and cut it in half (lengthwise) to remove the rind.
Wash the flesh thoroughly. Rinse it several times. And using a grater, finely grate it one by one. You can put it in a cloth to squeeze out excess cassava juice.
In a large bowl, combine the cassava, sugar, and vanilla (optional). You can use spatula or a hand mixer if available.
Spread 2 pieces of banana leaves on a working table or flat surface (smaller piece on top of the bigger piece).
Place 2-3 tablespoon cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
Add the coconut filling in the middle of the cassava mixture.
Gently wrap the banana leaf (smaller piece) to make thin roll shape.
Wrap it again using the bigger piece. Fold the ends to seal in the mixture. Do the same procedure until all mixture is used.
Place the unused banana leaves to line your pot. Transfer and arrange the wrapped cassava suman in the pot. Pour water until it all cassava suman is submerged in water.
Let it boil and cook for 1 hour over high to medium heat. Remove from heat. Strain water and let it cool. Serve and enjoy!
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