Tapioca and foufou are made from the starchy cassava root flour. Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Cassava flour, also called tapioca flour or tapioca starch, can also replace wheat flour, and is so-used by some people with wheat allergies or coeliac disease. Boba tapioca pearls are made from cassava root. It is also used in cereals for which several tribes in South America have used it extensively. It is also used in making cassava cake, a popular pastry.
Cassava cake is popular in the Philippines. Below is a recipe how to make it.
Ingredients:
1 3/4 c cassava flour
1/4 c mongo flour
1 c sugar
1 c diluted milk
2 pcs egg (yolk and white beaten separately)
2 tsp baking powder
1/2 c margarine
1/2tsp vanilla
Procedure:
1. Sift together the measured baking powder and cassava flour.
2. In a mixing bowl, cream margarine until smooth. Add sugar gradually and mix well.
3. Alternately add egg yolk, dry ingredients and milk. Mix thoroughly in one direction until well blended.
4. In a separate mixing bowl, beat the egg white until stiff peak is form.
5. Fold in the mixture to the beaten egg white.
6. Pour the mixture in an ungreased baking pan.
7. Bake at 307 C for 25 to 30 minutes.
8. Remove from oven and allow to cool before serving.
9. Cassava butter cake ready for consumption.
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