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    Home » Recipe FAQs

    Frequently Asked Questions About Cassava Cake

    Published: Mar 16, 2022 · Modified: Mar 26, 2022 by Nora Rey · This post may contain affiliate links ·

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    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 cake on a board
    What is cassava?

    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.

    What does yuca taste like?

    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.

    What can you do with cassava?

    In the Philippines, Cassava Cake is a favorite. You can also make steamed cassava cakes like Pichi-Pichi (Sweet Cassava Cakes) 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.

    Are cassava flour and tapioca flour the same?

    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.

    How do you choose cassava or yuca?

    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).

    Where do I buy yuca?

    Yuca is available fresh or frozen in Latin and Asian markets. Most well-stocked grocery stores in the U.S. also carry frozen yuca.

    How to store cassava or 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.

    How do I peel cassava or yuca?

    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.

    Is cassava poisonous?

    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.

    How do you remove cyanide from cassava?

    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.

    What is the best way to grate cassava?

    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.

    What happens if you eat too much cassava?

    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.

    Why is cassava cake so popular?

    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.

    Is cassava cake healthy?

    Although cassava may have health benefits, desserts like Cassava Cake are high in calories. As with any food, consume in moderation.

    Can cassava cake be made in advance?

    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.

    Is condensed milk the same as evaporated milk?

    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.

    Can I make a gluten-free cassava cake?

    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.

    How long can you keep cassava cake?

    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.

    Should cassava cake be refrigerated?

    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.

    What is the best way to prevent the cake from sticking to the pan?

    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!

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