Deutsch: Cassava-Suman / Español: Suman de Yuca / Português: Suman de Mandioca / Français: Suman de Manioc / Italiano: Suman di Cassava

Suman Kahoy, also known as Cassava Suman, is a traditional Filipino delicacy made from grated cassava (manioc), coconut milk, and sugar, wrapped in banana leaves, and then steamed or boiled. This dessert is a variation of the more general term "suman," which refers to a range of Filipino rice cakes made from glutinous rice and other ingredients, also wrapped and cooked in leaves. The term "kahoy" means "wood" in Tagalog, referring to the cassava's tree origin, distinguishing it from rice-based suman varieties.


The preparation of Suman Kahoy involves mixing the grated cassava with coconut milk and sugar, sometimes adding small amounts of young coconut (buko) strips for texture and flavor. This mixture is then wrapped in banana leaves, which impart a distinctive aroma to the finished product, and steamed until fully cooked. The result is a sweet, slightly chewy delicacy that highlights the versatility of cassava as a staple ingredient in Filipino cuisine.

Application Areas

Suman Kahoy is popular across the Philippines and is commonly served as a snack, dessert, or part of a festive meal during holidays and special occasions. It's also a favored offering at local markets, street food stalls, and in Filipino restaurants specializing in traditional cuisine. This delicacy represents the rich culinary heritage of the Philippines, showcasing the country's adeptness at creating diverse and flavorful treats from indigenous ingredients.

Well-Known Examples

While Suman Kahoy is a unique variation of suman, other popular types include Suman sa Lihiya, which is made with glutinous rice treated with lye, giving it a distinct flavor and a slightly jelly-like texture, and Suman sa Ibos, made from glutinous rice and coconut milk, wrapped in palm leaves. Each type of suman has its own unique taste, texture, and method of preparation, reflecting the diversity of Filipino culinary traditions.

Treatment and Risks

Suman Kahoy is generally safe to eat and can be a good source of energy. However, due to its sugar and coconut milk content, it should be consumed in moderation, especially by those managing their calorie intake or with dietary restrictions. The primary concern in preparing Suman Kahoy is ensuring the cassava is properly processed to remove any naturally occurring cyanide, a toxic compound found in raw cassava. Using culinary-grade cassava and following traditional preparation methods significantly reduces this risk.


Suman Kahoy is a testament to the Filipino tradition of utilizing local ingredients to create a variety of delightful dishes. As a beloved treat that combines the earthy flavors of cassava with the richness of coconut milk, wrapped in aromatic banana leaves, it offers a unique taste experience that connects diners to the country's rich agricultural landscape and culinary heritage.


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