If using frozen grated cassava, make sure to thaw and drain excess liquids using a sieve.

For fresh young coconut meat, grate, shred, or finely chop it as per your preference.

In a bowl, combine all the ingredients - grated cassava, brown sugar, coconut milk, and desiccated coconut. Mix the ingredients well.

Wash the banana leaves with water and pat them dry. Make the leaves more pliable by quickly running them on top of your stove with the heat/fire on.

Scoop two spoonfuls of the cassava mixture and place it near the edge of a banana leaf. Shape it into a log, then roll it towards the other end to enclose the filling. Fold both sides towards the middle to fully seal the delicious filling inside.

Arrange the rolled Cassava Suman in the top layer of a steamer, ensuring that the folds are facing down to prevent them from opening during steaming.

Steam the suman for 30-35 minutes.

Once done, remove the cassava suman from the steamer and let it cool down. You can serve it either slightly warm or cold.