ABOUT

My STEAMED CASSAVA

Our lunch today “Adobong Tuyo” with more garlic and Pork Sinigang, waaaahhh…puro baboy gusto ko pang mabuhay ng matagal 😛

ADOBONG TUYO at SINIGANG NA BABOY

This is not the one called “PICHI-PICHI”. Yes, it is steamed cassava or manioc. I will try next time the Pichi-Pichi. Was intended for merienda today but my daughter insisted to have it right now after lunch. So I did, anyway it took time until I have the six Lanera full and finished.

My STEAMED CASSAVA

YOU NEED…….

* 400g grated Cassava or Manioc
* 4 tbsps. Butter
* 3 cups Sugar (I used brown sugar)
* 2 cups grated Coconut or strips

HOW TO…….

GRATED CASSAVA IN LANERA

I used “LANERA” for steaming which was brought by sister in christ for me from the Philippines the last time she was down there!

STEAMING CASSAVA IN LANERA

Brush the “Lanera” with melted butter. Mix all ingredients together. Pour in the mixture in Lanera and steamed for about 15 minutes. Serve with freshly grated coconut or coconut strips. Here I di used the dried one which you can get from Merkurmarkt!

BAKING AND DESSERT

My CASSAVA CAKE

Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance.  Cassava can be cooked in various ways.

YOU NEED…….

* 2 kg ground cassava
* 1 1/2 can condensed milk
* 1 glass macapuno
* some butter

HOW TO…….

ABOUT, BAKING AND DESSERT

My CASSAVA “SUMAN”

There are numerous varieties of suman, with almost every town or locality having its speciality. One of the is this is “Sumang Kamoteng Kahoy”.
Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.
The ither is the cassava suman of more solid consistency, sweetened with brown sugar and cocojam, steamed in banana leaves and served skewered. But here I bolied it!

YOU NEED…….

* about 2 kg grated cassava
* 1 can condensed milk (sweetened)
* about 200 g grated coconut or coconut strip
* banana leaves for wrapping

HOW TO…….

***Mix all together the ingredients and wrap in banana leaves. Cover with water in a pot bring to a boil for about 1 1/2 hour, until done.

ABOUT, BAKING AND DESSERT

My CASSAVA GINATAAN

Again, this entry was only TRANSFERED from my old Blog which was updated on 16th of August 2010!
Recently, this was our merienda. I did not added Langka (jackfruit) as what others use to, for the reason my 2 kids doesn’t like it when it cooks with coconut milk. Just mix with tapioca pearl or sago and sweetened with white sugar…thats it. sometimes we are craving of something sweet which usually cook way back home like this.

YOU NEED…….

* 1kg Cassava, cut into cubes
* 1 pack or 1 Liter of Coconut Milk
* tapioca pearl
* some Sugar white

HOW TO…….

*Simply bring coconut milk to boil, add tapioca pearl stirring continiously until tapioca pear is transparent.

* Add cassava continue stirring until cassava is done over medium heat.

* Then add sugar. You can also add jack fruit if you wish too.