Cassava or Bilanghoy in our country is one of the cheapest and important source of calories and energy for Filipinos especially those from the Visayas and Mindanao. Farmers do not only see it as something to eat but also as a source of income.
And because the holiday seasons are fast approaching, let me share to you a compilation of some of the delicious Cassava recipes that you can cook at home and share with your friends.
CASSAVA CUCHINTA
Ingredients:
1 cup cassava flour
1 cup brown sugar
1 ½ cups water
1 tbsp lye
Few drops of yellow food color or achuete
Procedure:
In a mixing bowl, blend all the ingredients until thoroughly fine. Pour into cuchinta molders or ungreased muffin tins. Steam for 5 to 20 mins. Let it cool for 5 mins and remove from pans. Serve with grated coconut.
CASSAVA PICHI PICHI
Ingredients:
2 cups grated cassava
2 cups sugar
2 cups pandan water
Grated coconut, for garnish
Procedure:
Combine all ingredients, except the coconut. Pour into 2-9 rounds pan. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.
(To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant.cool)
CASSAVA CAKE
Ingredients:
4 c. grated cassava
2 1/2 c. coconut milk or heavy cream
1 1/2 c. turbinado
4 eggs
2 tbsp. butter
1/2 tsp. vanilla Condensed milk for topping; optional
Procedures:
Melt butter. Beat eggs lightly. Mix all ingredients in a glass bowl thoroughly until well blended by hand. Bake in glass pan at 350 degrees about 1 hour. Cool. After 1 hour. Pour one can condensed milk on top or until cake is thoroughly glazed.
CASSAVA NILUPAK
Ingredients:
4 cups grated cooked cassava
½ brown sugar
2 cups buko, medium hard
½ tsp vanilla
Procedure:
Combine all the ingredients, and pound once more. Mix till well blended. Arrange on a platter and cut into desired shapes
CASSAVA POLVORON
Ingredients:
1 cup cassava flour
¼ cup powdered milk
1/3 cup sugar
5 tbsp melted butter
Procedures:
Toast cassava flour to light brown. Mix sugar and powdered milk. Melt butter and add to the mixture. Mix thoroughly and mold in polvoron molder. Wrap individually in cellophane and serve.
CASSAVA CHIPPY
Ingredients:
½ kg grated cassava
½ g barbecue spice
½ g black pepper
5 ½ g salt
Procedures:
Clean the peeled cassava, then grate. Mix together the cassava and all ingredients. Mix well until it becomes a thick paste. Spread thinly and evenly over a banan leaf or aluminium tray. Steam for about 5 minutes. Remove from steamer, place on chopping board and cut into sizes, about 4 x 1 ½ cm. Remove the sliced pieces and arrange in a perforated tray. Dry under the sun or until crispy.
Credits to:
DA Cassava recipes
www.google .com for the photos
LNU ABCOM INTERN:
Vanessa Jane V. Valeriano
