The start of summer has been a parade of cassava delicacies from Mati, Davao Oriental. From ginataang gabi, puto balanghoy, salvaro cassava crisps to suman balanghoy.
Cassava is known as gabi, balanghoy or balinghoy, kamoteng kahoy in Filipino.
All we need to cook the suman balanghoy is grated cassava and brown sugar. To make it more delicious, add macapuno or buko strips (young coconut strips).
Just mix the grated cassava, buko strips and brown sugar. Roll in a banana leaf and then steam. When the mixture turns gelatinous, your suman balanghoy is ready to serve. Just make sure that it is cooked through and through.
Some like it served hot while others let it cool. However which way, suman balanghoy sure makes the Pinoy merienda delicious each day.