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Cassava Balisuso with Ube 💜
Cassava Balisuso is traditionally cooked in Bicol region as a steamed grated cassava combined with shredded young coconut meat, sugar and vanilla flavor wrapped in a cone shaped banana leaves. But in this recipe, we put grated ube and ube powder to add some twist to make this delicacy more flavorful.
My Aunt told me that she learned from her mother, my dearest Lola, how to meticulously prepare and cook balisuso when she was young because it was their bread and butter back then. Even until now, she has not forgotten how to cook balisuso and she even shared with me the tips and secrets that my Lola passed on to her on how to make this native delicacy of Bicolanos.
Balisuso may take some time to prepare and cook, but once it is cooked, the effort is totally worth it. 😊
Ingredients:
2 kilos fresh cassava
1/2 kilo fresh ube
1 kilo brown sugar
1 tbsp ube powder
1/2 tbsp vanilla flavor
2 young coconuts meat shredded
2 fresh banana leaves
3 cups water
Preparation:
For the Ube:
• Boil the ube for 40-45 minutes. Let it cool down when it's cooked through. Once the ube has cooled, peel off the skin and grate it. Then set aside.
For the Cassava:
• Grate the fresh cassava. No need to boil it because the fresh cassava does not itchy on hand when grated raw unlike the fresh ube.
For the Cassava Ube mixture:
• In the container of grated cassava, add the vanilla flavor, ube powder, shredded young coconut meat, sugar and grated ube.
• Mix all the ingredients until the sugar and ube powder dissolves. Set aside once all the ingredients are well-combined.
For the Banana leaves:
• In cutting the banana leaves, the size should be 11 x 6.5 inches.
• Put the banana leaves in boiling water over medium heat for 5 minutes, or until the leaves are pliable. My Aunt told me that this is another option aside from heating the leaves one by one directly on the stove.
• Let the banana leaves cool down for 5 minutes. After 5 minutes, dry the leaves with a kitchen towel. Wipe in the same direction as leaf lines to prevent it from tearing.
Procedure:
1. Roll the banana leaves to form a cone.
2. Put 2 spoonfuls of cassava ube mixture.
3. Fold each sides of the cone shaped wrapper.
4. Then close it by folding down the top of the cone shaped wrapper. This will secure the mixture not to leak out when cooked later.
5. Once done, place all the wrapped cassava ube mixture in a large pot. Pour 3 cups of water, cover and let it steam over medium high heat. Cook it for 1 hour. Once the Balisuso is cooked through, remove the large pot's cover and let it cool down. Transfer to a serving bowl. Serve and enjoy.
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