This post covers how to make (1.) Cassava flour, (2.) Cassava chippy, (3.) Cassava shrimp stick, (4.) Cassava butter cake, and (5.) Cassava coconut cookies.
CASSAVA FLOUR
There are two ways of making cassava flour:
A.
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.
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.
CASSAVA CHIPPY
Materials:
1/2 kilo grated cassava
3 gms.vetsin
1/2 gm.barbecue spice
1/2 gm.black pepper
5 and 1/2 gms.salt
Procedure:
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).
CASSAVA SHRIMP STICK
Materials:
1/2 cup all purpose flour
1/2 cup grated cassava
2 tbsp.sugar
1 tsp.baking powder
1/4 tsp.salt
5 tsp.powdered dried shrimp
2 tsp.oil
1 pinch sodium bicarbonate
2 cups water
Procedure:
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 BUTTER CAKE
Materials:
1 3/4 cups cassava flour
1/4 cup powdered monggo
1 cup sugar
1 cup diluted milk
1/2 cup margarine
2 eggs
2 tsp.baking powder
1/2 tsp.vanilla
Procedure:
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,
beaten egg yolk
cassava flour
monggo flour
baking powder and milk
5. Mix well, stirring in one direction only.
6. Beat the egg whites until fluffy and stiff, and;
7. Add little by little to the mixture.
8. Put mixture in pan and cook in oven at 307°C for 25-30 minutes.
9. Remove from oven and cool. Serve.
CASSAVA COCONUT COOKIES
Materials:
2 and 1/2 cups wheat flour
2 and 1/2 cups cassava flour
1/2 cup butter or margarine
2 cups desiccated coconut
2 eggs
5 tbsps. baking powder
Procedure:
1. Sieve together flour and baking powder.
2. Add desiccated 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: elgu2.ncc.gov.ph, photo courtesy of www.malaysiangifts.citymax.com, and dessertcomesfirst.blogspot.com
CASSAVA FLOUR
There are two ways of making cassava flour:
A.
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.
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.
CASSAVA CHIPPY
Materials:
1/2 kilo grated cassava
3 gms.vetsin
1/2 gm.barbecue spice
1/2 gm.black pepper
5 and 1/2 gms.salt
Procedure:
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).
CASSAVA SHRIMP STICK
Materials:
1/2 cup all purpose flour
1/2 cup grated cassava
2 tbsp.sugar
1 tsp.baking powder
1/4 tsp.salt
5 tsp.powdered dried shrimp
2 tsp.oil
1 pinch sodium bicarbonate
2 cups water
Procedure:
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 BUTTER CAKE
Materials:
1 3/4 cups cassava flour
1/4 cup powdered monggo
1 cup sugar
1 cup diluted milk
1/2 cup margarine
2 eggs
2 tsp.baking powder
1/2 tsp.vanilla
Procedure:
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,
beaten egg yolk
cassava flour
monggo flour
baking powder and milk
5. Mix well, stirring in one direction only.
6. Beat the egg whites until fluffy and stiff, and;
7. Add little by little to the mixture.
8. Put mixture in pan and cook in oven at 307°C for 25-30 minutes.
9. Remove from oven and cool. Serve.
CASSAVA COCONUT COOKIES
Materials:
2 and 1/2 cups wheat flour
2 and 1/2 cups cassava flour
1/2 cup butter or margarine
2 cups desiccated coconut
2 eggs
5 tbsps. baking powder
Procedure:
1. Sieve together flour and baking powder.
2. Add desiccated 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: elgu2.ncc.gov.ph, photo courtesy of www.malaysiangifts.citymax.com, and dessertcomesfirst.blogspot.com
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