In the video you see me cooking banana leaves to try them and make them more soft so that they can be used to wrap the content of Suman na Kamoteng Kahoy!
Hi Hive friends! Here I am sharing again what I always do to earn some extra cash here in Hong Kong: preparing and selling food!
You know that Filipinos in Hong Kong always starve to eat some Filipino kakanin (snacks based on glutinous rice) like Suman na Kamoteng Kahoy, Cassava Cake (also known as Kamoteng Kahoy), and many more! But today I only want to write about 2 of these yummy Filipino snacks, both based on cassava.
Oh yeah... This is really my favorite, and my parents keep making this since we were little kids. They prepare this kind of food to sell it or sometimes also just as a tasty dish for the family to eat, especially on special occasions.
It's fun to make but here in Hong Kong banana leaves are sometimes hard to find. They are used to wrap the other ingredients (grated cassava, coconut, and sugar) to add a typical banana leave taste but also to keep the content moist enough during steaming. As Suman na Kamoteng Kahoy gets only steamed, no oven is needed.
Anyway, it's very yummy and I like is especially together with black coffee!
Here you can find a recipe and a detailed explanation about how to make Suman na Kamoteng Kahoy yourself.
And that's how it looks like when I prepare it:
The already grated cassava.
The mixture is getting wrapped into banana leaves.
The result after steaming!
Oh yes! I love food! And I have to tell a story about Cassava Cake. The first time I tried this food when I was in my 1st high school year. And when I tasted this yummy cassava I was so amazed by its taste! I kept telling myself that one day I could make this kind of food, too... And finally, after many years, when I began to sell food in Hong Kong, I tried to make Cassava Cake myself ... I am so happy that nowadays many of my customers really love my Cassava Cake. Actually, it has become my most popular kakanin, hehe!
Cassava cake is baked (maybe you also can try to stem it) and therefore an oven is needed. When I was a child some people also used a pogon (furnace) for that purpose as they couldn't afford an oven.
Here you can find a very good guidance about how to make Cassava Cake yourself.
So now I want to show you how I prepare Kamoteng Kahoy... The hardest part when making this kind of kakanin is to grate the cassava! ... Enjoy the pictures!
The first four pics show how I grated a cassava.
The baked Cassava Cake.
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