How to Make Sweetened Suman Taro/Gabi

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.

Corrections made:

Proceed to step “5 & 6” after step “3”. Arrange in a double boiler and steam for 30 minutes.

Or

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.

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As suggested by dennis. Thanks to you friend!

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 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.

Thanks,

Dennis

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.

How to Make Taro/Gabi Chips

I used the white gabi/taro variety for making this chip. Two taro varieties are available here, white and pink. The pink (we call it red actually) has pink flesh and shade of the same color on base of stalks. The white variety has a clean white flesh and a regular green stalks.  White plant grows much taller than pink.

I have never eaten any taro chips before conducting this procedure.

How to…

1) Gather taro corms. Discard any with grown shoots or cut apex. Corms with grown shoots are not meant for cooking. Those with cut apex probably had grown shoots and merchants want to hide its true status.

2) Wash with water to remove adhering dirts. Taro came from underground. Sure it has adhering soil particles.

3) Remove peels with a vegetable peeler or a guided knife. The latex oozes out then the surface turns brown. Dip in water often to prevent this.

taro gabi latex brown flesh

4) Using the same tool for peeling, slice it thinly and uniformly. Thin to facilitate fast cooking and uniform to achieve even fry.

5) Soak in water immediately to prevent browning reaction. Do the peeling above the water bath so the slices fall in.

6) Wash the slices in several changes of water to remove latex. I did wash mine five times.

7) Drain off water through a strainer. Tap the strainer several times to remove as much water possible.

8) Fry in oil over medium heat until the slices became curled and light yellow to light brown. Remove from oil and place on clean towel or paper to remove excess oil.

9) Sprinkle powdered flavor if desired. The plain taro flavor and crispy texture are enough for me. No need to add additional powder.

white taro gabi chips

Gabi / Taro Benefits

gabi root

Way back years ago, we used to cook broiled and boiled gabi / taro as merienda. My mother was also using it as ingredient for cooking meat and vegetable dishes.

As of date gabi plant in my father’s farm are rare because making money out of it was quite slow. However, my father is still keeping some plants due to its benefits. Here are some of them:

1) The leaves and petioles of gabi are also considerably used as leafy vegetables, and both are very good sources of calcium, phosphorus, and iron.

2) The pressed juice of the petioles is styptic, and may be used to arrest arterial hemorrhage.

3) It is sometimes used in earache and otorrhoea and also an external stimulant and
rubefacient.

4) The juice is used in cases of alopecia.

5) Internally ,the juice, acts as a laxative,
and is used in cases of piles and congestion of the portal system, and also an
antidote to the stings of wasps and other insects

6) The heated tubers are locally applied to painful
parts in rheumatism.

7) The ash of the tuber mixed with honey is applied for
aphthae in the mouth.

8) The roots are used in catarrh and colic.

9) The raw juice of gabi is given to drink, mixed with sugar, as a febrifuge.

gabi root

benefits are courtesy of bureau of plant industry