Yuca Flour [Video+Recipe] Cativía, Cassava Flour, Tapioca

Yuca Flour [Video+Recipe] Cativía, Cassava Flour, Tapioca

Cativía , or Catibía (Cassava Flour, Tapioca), is one of the most ancient traditions of our cuisine, the basis for a number of traditional dishes, notably casabe, and cativía empanadas.

Course Essentials

Cuisine Caribbean, Dominican

Keyword how to make tapioca from cassava, manioc flour, yuca flour recipe, yucca flour

Prep Time 15

Cook Time 23 45

Total Time 1

Servings cups

Calories 424kcal

Author Clara Gonzalez

Ingredients

1.17 pound yuca (cassava) [530g], 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.

3. Dry

Spread on a baking tray, breaking clumps, it should be slightly damp and the texture will be similar to grated parmesan.
Refrigerate uncovered for 24 hrs or until it has dried completely (see notes). Sift and discard any large clumps.

4. Store

Keep refrigerated in an airtight container. It lasts up to two months.

Video

Nutrition