Sweet Delicacies: Alupe Recipe
This cassava-based kakanin alupe is well-loved by Filipinos and is considered a delicacy from the Ilonggos. Usually prepared as snacks, this sweet treat can be found mostly in the western part of the Visayas.
The main ingredient of a good alupe recipe is the cassava or balinghoy in the local dialect. It is mixed with coconut milk, wrapped in banana leaves, and is also known as cassava suman.
While there are a lot of cassava-based treats in the Philippines, the alupe is a favorite, and here is an easy alupe recipe for you to follow in case you want to impress someone with your skills.
Quick Alupe Recipe You Can Do Anytime
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- 500 grams grated cassava
- 220 grams sugar
- 1 cup or 220 grams grated young coconut
- Banana leaves, blanched, for wrapping
- Press or squeeze grated cassava to make sure that liquid is extracted from it.
- Mix the cassava, sugar, and young coconut together, then set aside.
- Pass the banana leaves over fire to make it easier to fold; however, make sure that you do not burn it.
- Divide the mixture into equal parts. Place it on the prepared pieces of banana leaf.
- Wrap the treats completely. You can use a thread to tie each piece to make sure the banana wrapper is secure. This also helps keep the food in shape when cooking. The recommended size of each suman is about 1.5 inches wide, 5.0 inches long, and 0.5 inches thick.
- If you have a steamer rack, arrange each piece of suman so that you get equal amounts per area (this helps them cook at the same rate). Steam for about 30 minutes. To prevent the suman from drying out, make sure not to let the steamer dry out.
- If you don’t have a steamer, you can place the wrapped suman in a pan with water. Cook for about 20 minutes.
- You can serve your cassava suman either hot or chilled.
The end result may look like a bland mixture, but once cooked, it will surely delight both your sense of smell and taste because of the additional aroma you get from the banana leaves.
Alupe or cassava suman is sweet and chewy but can be messy to eat. To enhance its flavor after boiling, add some minatamis or latik. If you’re a little adventurous, you can also opt to add filling in the suman like chocolate.