There's a good chance you've had Cassava Cake before if you're Filipino. If you have never had it before or want to learn more about it, read on for some frequently asked questions on cassava and what to make with it.
Cassava is a starchy root vegetable or tuber, similar to potatoes and yams. It is also known as yuca, manioc, or mandioca. Yuca is not the same as yucca, which is a plant family.
Tapioca starch which comes from cassava, is the same ingredient in tapioca pearls used in bubble tea, Taho (Silken Tofu with Sago and Syrup), or Buko Pandan Salad.
Yuca or cassava has a very subtle taste. Its bland flavor makes it versatile as an ingredient. The texture is similar to potatoes but slightly more firm and sticky when cooked.
In the Philippines, Cassava Cake is a favorite. You can also make steamed cassava cakes like Pichi-Pichi and Cassava Suman, or add them to Bilo-Bilo (Sticky Rice Balls in Coconut Milk).
Cassava can also be mashed, fried, boiled, or made into chips. Tapioca or boba pearls are also made with tapioca starch from cassava pulp.
Cassava flour and tapioca flour are not the same. Cassava flour comes from cassava root that has been peeled, dried, and ground. While tapioca flour uses only the starchy pulp, containing less fiber than cassava flour.
Buy cassava that is firm and free of blemishes or soft spots. Inspect for cracks and signs of mold. You can check the inside of the yucca by breaking off the tip. There must be no discoloration or black specks (or lines).
Yuca is available fresh or frozen in Latin and Asian markets. Most well-stocked grocery stores in the U.S. also carry frozen yuca.
Store cassava or yuca in a cool, dry place for up to a week. It is best to use them sooner for the best taste and texture. You can peel them, soak them in water, and refrigerate them for a few days. Be sure to change the water daily. You can also freeze them to prolong their shelf life.
Use a sharp knife to peel cassava. Cut off both ends of the cassava root and divide them into smaller pieces. Make a deep, vertical slit through the skin and lift the thick, brown layer. You can also slice off the peel.
Remove any discolorations or black spots. Cut them into quarters lengthwise and remove the fibrous, woody core.
Cassava is not poisonous when properly handled and cooked. It's a staple in many parts of the world, including the Philippines, Africa, and South America.
Hydrocyanic acid, which causes cyanide poisoning, can be found in sweet and bitter varieties. The bitter varieties contain more acid and can be fatal if eaten raw or undercooked. It is important to cook them properly before eating.
Raw cassava contains naturally occurring forms of cyanide that can be toxic when consumed. Typically sold in the US are sweet varieties with less cyanide content removed by peeling and cooking. Bitter types have to be soaked and cooked for hours before eating.
You can always use a box grater, but a food processor is more convenient. Use the shredding blade attachment first, then switch to the "S" blade attachment. Pulse them for eight to ten seconds until very fine and appropriate for Cassava Cake.
You will probably get a stomach ache if you overeat cassava. It is high in carbohydrates and can cause digestive problems when eaten in large quantities.
Cassava Cake is popular because it's inexpensive, delicious, and easy to make. It's also gluten-free, so it's a good option for gluten-intolerant people.
Although cassava may have health benefits, desserts like Cassava Cake are high in calories. As with any food, consume in moderation.
Yes, you can make Cassava Cake in advance. Keep it in the fridge in an airtight container and eat it within a few days. You can freeze it to extend its shelf life. Defrost before serving and microwave as you wish.
They are not the same and cannot be used interchangeably. Condensed milk is sweetened, while evaporated milk does not contain sugar. The consistency of condensed milk is much thicker and creamier than evaporated milk.
Cassava Cake is naturally gluten-free. Cassava or yuca is free of gluten by nature. The same is true for coconut milk and condensed milk.
You can refrigerate Cassava Cake for up to five days or freeze it for longer shelf life. Reheating it before serving makes it taste better.
Yes. Refrigerating perishable foods within two hours of being at room temperature is recommended. In my experience, Cassava Cake can last longer than that; however, it depends on many other factors. When in doubt, refrigerate.
A generous coating of butter, oil, or cooking spray will prevent the cake from sticking to the pan. You can use parchment paper to remove it easily from the pan. Run a blunt knife around the edges to loosen the cake if it sticks to the pan.
Thank you for reading this post! I hope you'll try it — it requires only five ingredients to make!
