- Cassava is also called
- yuca (pronounced yoo-cah): it is not the same as yucca (note: two C’s / pronounced yuh-kah). Yucca is the spiky ornamental plant you see in arid landscapes and deserts.
- Brazilian arrowroot
- tapioca plant
- and sweet potato tree
- Nigeria is the world’s largest produce of cassava.
- Brazilian Farofa or Portugese Farinha de Mandioca: a traditional side dish made from cassava flour and is toasted
- West African Garri: A light snack made from cassava flour and is fermented and then fried in oil.
- It used to make tapioca flour and pearls
All those FUN, educational facts aside, cassava, when grated, makes a gluten-free flour that can then be turned into delicious cake! This is a traditional Filipino recipe with a little added protein (by way of peeled split mung beans). I made cassava cake about 10+ years ago but cannot remember where I put the recipe, so off on an interwebs-expedition I went. I found three that I liked and blended the ingredients and quantities, because like Goldilocks, I need the texture, sweetness, etc. to be JUUUST RIGHT. 😉
- Two 1 lb bags frozen grated cassava ~ thawed, strained of all liquid
- One 14 oz can sweetened condensed milk
- One 14 oz can coconut cream
- 6 oz dry peeled, split mung beans
- 2 large eggs
- 1 tsp vanilla
- Pinch sea salt
- Thaw the cassava packets. Place contents in a mesh strainer and lightly rinse under running water. Strain cassava of all liquid and set aside.
- Wash and clean the mung beans until the water becomes clear. Strain. Soak in hot filtered water for about 30 minutes. Add beans and water to a pot and bring to rolling boil for about 3 minutes. Reduce heat and allow to simmer on medium-low for about 10 minutes or until beans are soft. Purée to smooth yellow paste.
- Preheat oven 350°F.
- Grease 9×13 glass baking dish with butter.
- Whisk ingredients together in a bowl ~ your batter should be runny. Pour batter into baking dish.
- Bake for 1 hour and 15 minutes on the center rack until the edges and top are a light golden brown. An inserted fork should come out clean.
- Allow to cool completely. Cut into squares and serve chilled or room temp, drizzled with condensed milk.