Place canned coconut milk in the fridge for 2 hours. When opening the can, cream has formed on the top layer. It is best to use the cream instead of the liquid portion.
Prepare 6 wilted banana leaves measuring about 6 inches wide by 10 inches long.
Wash banana leaves and pat dry with paper towel. Turn the stove on low and pass both sides of the leaf on top of the burner until soft and flexible. Set aside.
Add grated cassava and sugar in a bowl. Mix well.
Stir in the coconut cream.
Lay a banana leaf and place ½ cup of cassava mixture, 1 ½ inches away from the edge of the banana leaf. Spread cassava mixture thinly about 5 inches long forming a log.
Add latik and shredded young coconut meat on top of cassava mixture.
Fold the edge of the banana leaf covering the cassava mixture and roll tightly. Be careful not to tear the leaf. Fold and tie both ends with a twine or banana leaf strips. Repeat the process.
On a wide deep skillet, add and boil water enough to cover the cassava suman. When water is boiling, lower heat. Add and submerge the cassava suman in water and simmer for 45 minutes. When done, place cassava suman in a strainer to drain water.