Dennis told me, a suman made of taro tastes good. I tried figuring out how it’s made. Maybe a procedure similar to regular rice cake or a method of cassava suman.
Cassava suman. A piece of nilaib banana leaf is rolled to form a tube. The tube is then held vertically. Bottom end is closed by folding. Filled with a mixture of grated cassava and sugar. Again, the top is closed by folding the leaf. Several filled tubes are arranged in a cooking vessel. Half filled with water then boiled until cooked.
nilaib – pass over a flame shortly to give a soft texture.
I decided to follow the cassava suman. I guessed it was more appropriate cause they are both root crop. Peeled gabi and washed it thoroughly. Added 250 grams sugar in 560 grams grated taro. Sugar was added gradually until it reached the acceptable sweetness. It was acceptable at 250 grams. Mixed it thoroughly and tried the above mentioned cassava suman procedure.
While packing, I noticed the solution was too fluid. It was oozing out from banana leaves. Adding cornstarch absorbs some water and gives a dough like consistency. Partially cooking it in pan might also solved it. Starch will undergo slight gelatinization giving more solid texture. However, it was getting late and I was getting sleepy. Instead, I transferred the mixture in llanera and steamed it for 30 minutes.
It was great. The original taro taste, sweet and slightly milky.
Tips to prevent browning reaction:
Peel the taro thicker. Browning reaction was more intense on outer part near the peel.
Refrigerate before grating. Cold temperature seems slowing down the reaction.
Grate fast and mix sugar immediately.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.