Almidon de Yuca [Video+Recipe] Cassava Starch
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.
Servings 1 cup
Calories 848kcal
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.
Video
Nutrition
Calories: 848kcal | Carbohydrates: 200g
