Most places in the Philippines have their own version of this cassava-based delicacy. In most parts of Western Visayas, this native delicacy is called alupi (or alupe). It is made with grated balinghoy (cassava) mixed with coconut milk and meat plus sugar and other flavorings. It is then wrapped in banana leaves and steamed.
- 3 cups grated cassava
- 1 cup young coconut, shredded and drained
- 1 cup brown sugar
- 1/4 cup gata, coconut creme
- 1 teaspoon vanilla (optional)
- Banana leaves as wrap
How cook Alupi or Suman na Kamoteng Kahoy
- In a bowl, combine cassava, gata, young coconut and sugar in a bowl. Mix well and set aside
- Clean banana leaves. Wilt the banana leaves over flame for easy folding
- Place 2 tablespoons of the cassava mixture on the banana leaf and wrap tightly. Just estimate the amount depending on teh size of your banana leaves.
- Arrange on a steamer and cook for about 45minutes to an hour.
- Remove from heat and allow to cool before serving.