Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake Recipe

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

Procedure:
1. Mix them together and bake it in a greased pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

Updated

Dolores graciously shared her own version:

2 pkg. of grated cassava
1/2 pkg. of sweetened shredded coconut
1 can of condensed milk
1 can of coconut cream
1 can of coconut juice, 4 eggs
and 2 tbsp. of vanilla extract (optional).

You can substitute the syrup flavor to almond extract or whatever your heart desires.

Mix all ingredients then pour mix on a large square pan or 2 small ones.

Bake for 1/2 hour at 375 degrees then to 350 degrees to 20 more minutes until mixture is firm and light brown on the side.
Take it out of the oven to cool down and cut them in serving squares.

grated cheese on top which is optional and it is yummy!!!

I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves.

Here is the recipe.

Ingredients

1 cup malagkit (glutinous rice)
1 cup mongo
1-1/4 cups sugar
3/4 cups coco milk
coco cream from 1 grated coconut

Ingredients

1. Soak, grind, and drain malagkit in a muslin bag (sako sa harina) to get a mealy dough like that used for palitao.

2. Cook mongo in water until soft (and mushy). Drain the water. Use a colander. Set aside.

3. Prepare latik and oil from coco cream.

4. Boil coco milk and sugar until thick. Add cooked mongo and cook like Bukayo.

5. Combine this mixture with mealy malagkit thoroughly and wrap measured amounts in banana leaves (wilted by passing over an open flame).

6. Steam 30 minutes.

Notes

Sometimes, I didn’t have a steamer (or a double boiler or pasta pot with an elevated steamer top). So, I would get a metal rack (no plastic feet) and put it on top of a wok, line up the suman, fill the wok with water that didn’t touch the metal rack, and covered the wok. It worked!