Sumang kamotengkahoy

Sumang Kamotengkahoy is a traditional Filipino dessert made from cassava, also known as kamoteng kahoy. It is a type of suman, a group of steamed rice cakes found in the Philippines.

Ingredients and Preparation

The main ingredient of Sumang Kamotengkahoy is grated cassava. The cassava is mixed with coconut milk, sugar, and sometimes, pandan leaves for added flavor. The mixture is then wrapped in banana leaves and steamed until it becomes firm and sticky.

Cultural Significance

Sumang Kamotengkahoy is a popular dessert in the Philippines, especially during special occasions and festivities. It is often served during Christmas, New Year, and Fiesta celebrations. It is also a common offering during Pahiyas Festival, a thanksgiving festival in Quezon Province, where cassava is one of the major crops.

Variations

There are several variations of Sumang Kamotengkahoy across the different regions in the Philippines. Some versions include additional ingredients like jackfruit, sweet potato, and purple yam. There is also a version called Sumang Kamotengkahoy sa Lihiya, where lye water is added to the cassava mixture to give it a distinctive flavor and a jelly-like texture.

See Also

• Cassava cake
• Bibingka
• Puto
• Sapin-sapin