How to Prepare Cassava (Peel, Cut, and Grate Step-by-Step)

Preparing cassava may seem intimidating at first, but it's actually simple once you know how to handle it.

In this guide, I'll show you how to prepare cassava step by step by peeling, cutting, and grating it.

Cassava (also called yuca) is a starchy root vegetable used in many dishes, including Filipino desserts like cassava cake, pichi-pichi, and cassava suman.

What You'll Need

Fresh cassava (yuca)

Cassava is a starchy root vegetable commonly found in Asian and Latin American markets.

When choosing cassava, look for:

• Firm roots with no cracks, soft spots, or mold
• White or slightly yellow flesh with no dark streaks
• Wax-coated skin (which helps preserve the root)
• Smaller roots (often more tender and less fibrous than very large ones)

Do not eat cassava raw. It must be peeled and cooked before eating. The sweet cassava commonly sold in the U.S. becomes safe after cooking, while the bitter variety requires longer soaking and cooking.

Tools You'll Need

• Sharp knife
• Cutting board
• Box grater or food processor (if you plan to grate the cassava)

How to Prepare Cassava (Step-by-Step)

Preparing cassava starts with peeling the thick skin and removing the fibrous core. After that, it can be cut into pieces or grated depending on the recipe.

How to Peel and Cut

Step 1: Cut the cassava into sections

Cut off both ends of the cassava root. Then cut the root into 3-inch sections so it's easier to handle.

Step 2: Make a slit in the skin

Using the tip of a knife, make a lengthwise slit through the thick brown skin. Cut just deep enough to go through the peel, not into the white flesh.

Step 3: Remove the peel

Slide the knife under the cut and lift the peel away. The thick brown skin should come off easily. Trim away any dark streaks or discoloration.

Step 4: Cut and remove the core

Cut each section lengthwise into quarters. You'll see a woody, fibrous core in the center - cut it out and discard it.

Step 5: Rinse the cassava

Rinse the pieces under cold running water.

The cassava pieces are now ready to use them to prepare balinghoy, ginataang kamoteng kahoy, or ginataang bilo-bilo, or grate them for other recipes.

How to Grate Cassava (Box Grater)

Step 1: Cut the cassava into smaller pieces

After peeling the cassava, cut it into pieces that are easy to hold. Hold a piece against the fine side of a box grater.

Step 2: Grate and discard the core

Rub the cassava up and down the grater to create fine shreds. Stop when you reach the fibrous core in the center and discard it.

Your grated cassava is now ready to use in your recipe.

How to Grate Cassava (Food Processor)

Step 1: Cut and shred the cassava

After peeling the cassava, cut it into smaller pieces that fit into the feeding tube. Be sure to remove the fibrous core.

Using the food processor's shredding blade, grate the cassava pieces. The shreds will be coarse, so continue to the next step to make them finer.

Step 2: Pulse until finely grated

Switch to the S-blade and pulse the cassava for about 8-10 seconds, or until the texture becomes very fine.

Your grated cassava is now ready to use in Filipino desserts or snacks like budin, cassava bibingka, or cassava carioca.

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