Cassava (Manihot esculenta), also called yuca, manioc tapioca, a woody shrub of the Euphorbiaceae (spurge family) native to South America. In Philippines, cassava is processed into different products such as cassava chips, cassava cakes and cassava flour. In rural philippines, it is a common and accessible snack fare consumed after simple boiling or frying.
Cassava Butter Cake
1 3/4 cups cassava flour
1/4 cup powdered munggo
1 cup sugar
1 cup diluted milk
½ cup margarine
2 teaspoons baking powder
½ teaspoon vanilla
1. Sieve the cassava flour and baking powder together.
2. Cream margarine in a big bowl until fine.
3. Gradually add sugar with constant stirring.
4. Add alternately and little by little,
5. beaten egg yolk
6. cassava flour
7. munggo flour
8. baking powder and milk
9. Mix well, stirring in one direction only.
10. Beat the eggwhites until fluffy and stiff, and;
11. Add little by little to the mixture.
12. Put mixture in pan and cook in oven at 307°C for 25-30 minutes.
13. Remove from oven and cool. Serve.
There are two ways of making cassava flour:
A. Cassava Flour Method I
1. Cut into thin pieces the peeled root crop.
2. Place in a basin of water.
3. Spread the thin pieces on a tray to dry under the sun or in a solar dryer.
4. Grind the dried cassava and sieve fine.
5. Seal in a container with a tight cover.
B. Cassava Flour Method II
1. Clean the root crop, peel off the outer skin.
2. Grate and squeeze out the juice.
3. Spread the grated (squeezed) cassava on a tray to dry under the sun or in a solar dryer.
4. Grind fine and dried cassava and sieve.
5. Keep in a container with tight cover.
½ kilo grated cassava
3 gms vetsin
½ gm barbecue spice
½ gm black pepper
5½ gms salt
1. Clean the peeled cassava, then grate.
2. Mix together the cassava and all ingredients. Mix well until it becomes a thick paste.
3. Spread thinly and evenly over a banana leaf or aluminum tray.
4. Steam for about 5 minutes.
5. Remove from steamer, place on chopping board and cut into sizes, about 4 x 1½ cm.
6. Remove the sliced pieces and arrange in a perforated tray.
7. Dry under the sun or drier until crispy.
8. Fry (or seal in a plastic bag if not ready to serve).
1 kilo cassava
1 tsp vetsin
2½ tsp.barbecue spice (for flavoring)
3 tbsp.and 1 pinch salt
9½ cups water
1. Wash cassava well, peel and slice very thinly.
2. Soak in 2% salt water with flavoring.
3. Spread on a tray and steam for 5 minutes.
4. Dry in a solar drier at 60°C for 5 hours.
5. Seal in plastic bags until ready for frying before serving.
Cassava Shrimp Stick
½ cup all purpose flour
½ cup grated cassava
1 tsp baking powder
1/4 tsp salt
5 tsp powdered dried shrimp
2 tsp oil
1 pinch sodium bicarbonate
2 cups water
1. Wash the cassava, peel and grate.
2. Remove excess juice.
3. Mix together in a bowl all the dry ingredients.
4. Add cassava and 2 tbsp oil. Mix well
5. With the aid of 2 knives, cut the dough fine into sizes like mongo seeds.
6. Add water and knead well
7. Spread the flour on the board and flatten the dough with the aid of a rolling pin. If necessary, add more flour to facilitate dough flattening
8. Cut up the flattened dough into thin sizes shape into rolls similar to cigarette sticks
9. Arrange them in a baking pan and cook in oven
10. Remove the baking pan and cool
11 Remove the “sticks” from the pan with the aid of a knife
12. Seal in a plastic bag and label or serve
Cassava Coconut Cookies
2½ cups wheat flour
2½ cups cassava flour
½ cup butter or margarine
2 cups dessicated coconut
5 tablespoons baking powder
1. Sieve together flour and baking powder
2. Add dessicated coconut
3. Cream butter in a separate bowl
4. Add sugar and egg gradually to the creamed butter
5. Add flour and baking powder and knead well until a soft dough is formed
6. Shape the dough into balls
7. Grease the tray with oil or margarine (about 5 gms )
8. Flatten the balls with the aid of a fork and arrange on the tray
9. Bake in pre-heated oven until golden brown
10. Remove tray from oven Detach cookies while hot to keep them from sticking to the pan
11 Cool, serve or seal in a plastic bag
Source: Development Forum Vol.4, No 2, June 1988
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