Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine’s most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love to Filipino cooking. I’ll show here how to make today a Filipino Dessert.

Cassava is widely known in the world as supplementary staple food. With the Filipinos, it is usually made into native delicacies like bibingka and suman.

Cassava Pichi-Pichi

Ingredients

• 1 Pack powdered cassava 120 g
• 1 cup of water
• 2 cups thick coconut milk
• ¼ cups melted butte or margarine
• ½ cup cornstarch
• 1 cup finely grated coconut for dredging

Method

1. Thoroughly mix everything except grated coconut. Put in a blender.
2. Divide and pour mixture into 3 to 4 molds.
3. Add 3 drops of food color like green, pink, lavander, yellow, orange.
4. Steam for 30 minutes.
5. Make it cool.
6. Cut in bite Size.
7. Dredge.
8. Yield.

For additional taste, put cheese at the top kids will like it.

Serve :100 pieces

Cassava Suman

Ingredients

• 1 pack Powdered cassava 120 g
• 1 Cup Water
• ¾ Cup sugar
• ¾ Cup finely chopped Grated coconut
• 14 pieces banana leaf

Method

1. Combine powdered cassava, sugar and chopped grated coconut and then add water. Mix well.
2. Place 2 tbsp of cassava mixture on wilted banana leaf. Roll leaf Loosely and fold ends. Tie the suman in pairs.
3. Steam for 30 minutes.

Makes 7 suman.