If you're Filipino, Cassava Cake might already be a familiar treat. For those new to it or want to learn more about it, explore our frequently asked questions about cassava and discover what you can create 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 Avocado Shake with Boba, Watermelon Slushie with Boba, and Mango Shake with Boba.
It is similar to sago and is used interchangeably in Taho (silken tofu with sago and syrup), Mango Sago, and 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 Pichi-Pichi (steamed cassava cakes), Cassava Suman, Ginataang Kamoteng Kahoy (cassava in coconut milk), or add them to Ginataang Bilo-Bilo.
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.
Cut off both ends of the root and divide them into smaller pieces. Make a deep, vertical slit through the skin and lift the thick, brown layer using a knife. You can also slice off the peel if you prefer.
Remove any discolorations or black spots. Cut them into quarters lengthwise and remove the fibrous, woody core. If you'd like a visual guide, check out my detailed instructions and photos on how to prepare cassava.
According to Medical News Today, cassava contains naturally occurring forms of cyanide, making it toxic when consumed raw. Proper soaking and cooking neutralize these compounds, but eating it raw or incorrectly prepared can lead to severe health risks, including paralysis, tropical ataxic neuropathy, and even death. Additionally, cassava can absorb pollutants from its surroundings, such as trace metal elements and pesticides.
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 8 to 10 seconds until very fine and appropriate for Cassava Cake.
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.
Yes, you can make it in advance. Keep it in the fridge in an airtight container and eat it within a week. 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 5-7 days or freeze it for a longer shelf life. Reheating it before serving makes it taste better.
Yes. It's advised to refrigerate perishable foods within 2 hours of being at room temperature to maintain freshness. While Cassava Cake can sometimes last a bit longer outside, factors such as ingredients and ambient conditions play a role. To ensure quality and safety, it's best to refrigerate.
A generous coating of butter, oil, or cooking spray will prevent the cake from sticking to the pan. Lining with parchment paper also aids in easy removal. If the cake does stick, simply glide a blunt knife around the edges to release it.
Thank you for reading this post! I hope you'll give Cassava Cake a try — it only requires five ingredients to make!
