Learn how to make Almidón de yuca, the useful, easy-to-make cassava cornstarch that you can use to thicken soups, stews, and sauces, or to use in dessert preparations.
Course Essentials
Cuisine Caribbean, Dominican
Keyword cassava starch or yuca flour, what yuca starch is in spanish
Prep Time 15 minutesminutes
Cook Time 23 hourshours45 minutesminutes
Total Time 1 dayday
Servings 1cup
Calories 848kcal
Author Clara Gonzalez
Ingredients
2½poundyuca (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.