I did try the cassava suman procedure for making the taro version. The sugar and grated taro mixture was too fluid that it was flowing out of banana wrapper. I devised a procedure with a slight modification.
Here it goes…
1) Get taro corms. Avoid corms with grown shoots or cut apex. Corms with apex removed probably had grown shoots too. Those are not recommended for cooking purposes.
2) Wash to remove adhering soils and dirt. Peel off the skin and immediately soak in water to remove latex and prevent browning.
3) Grate on stainless steel grater. Weigh. Mix one part sugar for every two parts grated gabi. Adjust ratio according to taste preference.
4) modification comes here: Place the mixture in pan over a low heat. Stir continuously until a jam consistency is attained.
5) Get banana leaves, should be young, whole or with few teared parts. Softened it by heating gently over flame. Cut to desired sizes.
6) Wrap portions in banana leaves. Scoop out mixture. Place on banana leaf. Roll. Then fold all four sides to close.
7) Arrange neatly in casserole. Half fill with water. Place weight on top to prevent bulging of banana wraps. Boil for 30 minutes or until done.
Boiling suman directly in boiling water never did well. Taro gelatinization was slow that it allowed water to break through. Only the superficial layer was hardened. The inner part remained soft due to water absorption.
Proceed to step “5 & 6” after step “3”. Arrange in a double boiler and steam for 30 minutes.
After step “3”, place the mixture in llanera and steam for 30 minutes or until a consistency similar to taro cake is achieved. Proceed to step “5 and onward”. In step “7”, 15 minutes boiling is enough.
As suggested by dennis. Thanks to you friend!
Glad that you like the Taro Cake (suman na Gabi). I noticed that you only steamed it for only 30 minutes.And you did not put coconut cream (gata sa niyog). I would assume for the short steaming is your time constraint. hehehe. Antok na. This would make your taro cake more delicious and have a longer shelf life if a longer cooking/steaming has been done.
To eliminate the fluid in making the taro cake, you can do either the following:
1) after grating, place the grated taro in a clean cloth and squeeze most of the liquid (slimy fluid) or
2) sun dry it for several hours.(I would like to try total sundrying to attain the powder form – for purposes of storing). Maybe you can experiment on it too Marvin and post the end result.
In this way you eliminate most if not all the liquid or moisture content of the grated taro.
Best to use as sweetener is granulated sugar. But also good to use coco honey/syrup for diabetic individuals, though, you will not attain the consistency of dryness in wrapping.
Again, you can try it some other time at balitaan mo ako.
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.