The Taro/Gabi Cake

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.

taro cake

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.

2 Replies to “The Taro/Gabi Cake”

  1. Marvin,

    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 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 liguid 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.



    1. thanks! that was very helpful. the addition of coconut milk was also suggested by mom. need to find time to dig more corms though.

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