Sumang Kamoteng Kahoy

sumang-kamoteng-kahoy

This snack or dessert  dish refers to the finely grated cassava, mix with sugar and grated coconut wrapped in banana leaves.

Cooking Directions:

  1. Pass the banana leaves over the stove on both side, to make it easy to fold.
  2. In a bowl, mix grated cassava, grated coconut and sugar, until well blended.
  3. Lay 2 pcs. (small on the top of the bigger pieces) of cut banana leaves on the flat surface.
  4. Scoop 1/4 cup of the mixture and wrap tightly, to make a thin roll shape.
  5. In a deep cooking pan, line with cut banana leaves and layered the wrapped cassava mixture.
  6. Add water, should be above the wrapped cassava mixture.
  7. Put in high fire for about an hour or until done.

Watch the Sumang Kamoteng Kahoy cooking video

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12 comments on “Sumang Kamoteng Kahoy

  1. Mali po yung pag gawa nyu ng sumang kamoteng kahoy :) hindi po white sugar ang gamit jan dapat po brown sugar and dapat hindi grated coconut , coconut milk po gamit jan :) Im a chef and i know the real and traditional procedure for that

    • Thanks Chef Shandy for your nice comment, Ang putahe ay may iba’t ibang variation. Maging traditional o fusion, at maging ang isang chef ay ganoon din. Ito ay depende sa lugar o probinsya na pinang-galingan ng recipe, at hindi rin pwedeng sabihin na parehas din ang standard ng lahat ng chef sa traditional way, dahil depende rin ito sa school na iyong pinagtapusan. Technically, not to offend you, wala pang chef na nagsalita na yung kaalaman nya sa pagluluto ang right way. Sabihin na nating old school ako (1985 HRM Graduate), May cooking standard din akong sinusunod.

      • i remember yung ginagawa ng mother ko when we were still kids. magyayadyad sia ng kamote kahoy, then kakayod ng buko. yung hindi masyado malambo at hindi rin matigas. imimix nia altogether yung kamote, buko and brown sugar, sometime nilalagyan nia ng margarine. then she willl steam it. ang sarap gawing merienda twuing hapon. namimiss ko ang ganitong pagkain lalo na wala nian dito sa dubai.

  2. true… SHANDY….. try to use your sense as how we know it.. you are funny… you are trying to get negative to PHK…. without any sort of sense.. pinoy nga naman…..and you said that you are a chef? well bet you would just be a called “were a chef”. how old are you? i hope im not pertaining to a 7 year old kid,.you such a non sense..

  3. PHK… great recipe. . . love to learn more from you..regards from Italy. my friends and my husband loves filipino desserts…. ciao.

    • Maa-ari kang gumamit ng kahit ano mang powder sa pag-gawa ng suman, ang pag-gamit ng powder ay last option na lang na masasabi. Iba pa rin ang pag-gamit ng tunay na kamoteng kahoy, kahit pa frozen ito malalasahan mo ang linamnam na tunay na sumang cassava. Iba ang mga sangkap at pamamaraan sa pag-gamit ng powder sa ating resipe. Matanong ko lang kung bakit nais mong gumamit ng powder, gayong napakadaling hanapin ang kamoteng kahoy kahit na sa mayelong bansa.

  4. Hi isa po ako paulit ulit nanonood ng Video ninyo.Wag po kayo makinig Taong kung sino mang yng Shandy na.Mas tama po yng ginagawa mo.Marami na po akong natutunan sa inyo.Maraming maraming salamat po.Greetings from Helsinki,Finland

    • Salamat din ng marami sa iyo, nakakatuwa at nakakatulong kami sa inyo. Pagbati rin ang aming nais na iparating sa inyo.

  5. I like cooking and I notice that people who just want to eat have no idea how the cooking process is actually done. They are more critical than people that knows how to cook…..little knowledge is a dangerous thing. I have a friend that always criticize his wife cooking but this guy do not cook at all. I agree with your response 110%, that there are different version of recipes and with different provinces. I am Tagalog but I like the other version of recipes by other provinces. More power to you and keep these information rolling.

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