Almidón de yuca, also known as yuca starch or cassava starch, is a versatile ingredient, great as a gluten-free choice; its incredible thickening power makes it a star ingredient in various cuisines worldwide. Learn how to make it at home and how to use it in your recipes.
By - Reviewed: . Original: Jun 24, 2017
Why we ❤️ it
While we typically use store-bought cornstarch for most recipes, homemade yuca starch is a lifesaver in the kitchen!
First, it's gluten-free, making it a go-to for those with dietary restrictions. Second, its neutral taste means it's incredibly versatile-use it in everything from thickening sauces to baking delightful treats.
What is yuca starch?
Yuca starch or cassava starch is derived from yuca, the cassava root, a starchy tuber widely grown in tropical regions and very popular in Dominican and Spanish Caribbean cuisine.
Yuca starch differs from Yuca flour (cativía) and tapioca. They are obtained from the same root, with similar but slightly different processes, and have different culinary applications.
Yuca starch is almidón de yuca in Spanish, while yuca flour is harina de yuca, or cativía.
Yuca and cassava starch.
How to use yuca starch
Now, onto the exciting part-how to use this fantastic homemade ingredient! Yuca starch - just like corn starch - is useful as a thickener in soups, stews, and sauces. Its properties make it a fantastic replacement for wheat flour in some gluten-free baking recipes and as a substitute for cornstarch for people with corn allergy.
You can use it to make Dominican hojaldras (recipe coming soon!). Use it as a substitute in any recipe that calls for cornstarch, like crispy battered fried Berenjena frita eggplant!
Top tips
- Food processor: Using a food processor with a grating attachment reduces the time and work invested. You can also use a blender and two or three cups of water.
- Harina de yuca: The solids you squeeze to extract the starch are what's needed to make yuca flour (recipe). Check out that recipe for details on how to finish and use it.
- Dehydrating: You can dehydrate the starch by placing it in a low-temperature oven (with the door ajar) or a dehydrator. I use the fridge, which acts as a dehydrator, but once you take it out of the refrigerator, it starts to soak in humidity from the air, so it's best to keep it refrigerated when not in use.
- Keeping dry: It's important to let the almidon de yuca dry as much as possible to prevent it from becoming moldy. Once dry, store it in an airtight container. I also add a packet of food-grade desiccant (Amazon paid affiliate link) to the container to keep moisture down.
- Best by: Maintain refrigerated to store for up to 3 months.
About this recipe
Yuca starch is a byproduct of making several yuca dishes like Casabe, Empanadas de yuca, and Panecico. It is used in place of cornstarch, and it is the main ingredient in hojaldras, a Dominican cookie.
Thanks to Doña Nena and Doña Elba Rosa from Partido, Dajabón, for confirming some recipe details and sharing their many decades of experience making yuca products so I can pass them on to you.
Video
Recipe
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Almidon de Yuca [Video+Recipe] Cassava Starch
Ingredients
- 2½ pound yuca (cassava), [1 kilo], peeled and washed
Instructions
1. Grate yuca
Grate the cassava with the least coarse side of the grater.
2. Extract starchy liquid
- Using a clean cotton cloth, squeeze the cassava until you extract as much liquid as possible.You can use the solids per suggestions above the recipe, for the cassava starch. we're using the liquid extracted.
3. Let the starch settle
- Let the liquid sit on the countertop until the solids settle at the bottom and you have a clear yellowish liquid on top.Pour out as much of the liquid as you can and discard it.
4. Dry the starch
- Spread the starch on a tray and let it by leaving it uncovered in the fridge for two to three days. Stir it twice a day during this process to ensure it dries evenly. See other drying methods in the tips above the recipe.Once dry, blitz it in a food processor until you get a fine powder.
5. Store
Store it in an airtight container in a cool, dry place, but if you live in a humid climate - like yours truly - you can store the airtight container in the fridge and only take it out when needed.See more storing tips above the recipe.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More yuca recipes
Yuca is one of the most cherished ingredients in Dominican cooking, and we have many yuca recipes, from essential ingredients to fritters to desserts.
Don't miss Buñuelos de yuca, a tasty traditional dessert, Arepitas de yuca, one of my favorite fritters, Yuca frita, the crispy yuca fries, Yuca with red onion, and it is one of the main ingredients in Sancocho, our national stew.
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