Cassava Recipes for you to try.

Cassava Puto


pressed grated cassava
grated coconut


Prepare local steamer using the following materials, milk can (powdered milk) bao ng niyog divided into 2 using the sides with hole, grated cassava and water. Place the bao ng niyog to sit on top of the milk can and seal with grated cassava moist in water, allow to dry before using. Pulverize pressed grated cassava and allow to air dry for 30 min to 1 hour. Set aside. Fill the steamer with water until it boils. Place the grated cassava enough to cover the baong niyog then cover with banana leaves, invert the steamed cassava until both sides are cooked. Remove from the steamer and allow the piyutu to roll in grated coconut. Divide into bite size.

Rice with Diced Cassava


1 cup rice
2 cups diced cassava


Wash the cassava properly, peel and slice according to the desired sized. Wash the rice. Add water using the 1 cup rice: 1 cup water ratio. Mix rice and cassava. Boil until rice is cooked.

Ginataang Cassava Leaves


1 bunch young cassava leaves
1 cloves garlic
1 pc onion
½ cup shrimp
½ cup fish meat (bones removed)
¼ cup ground peanut
salt to taste
1 tbsp cooking oil
1 cup coconut milk


Cut the leaves. Sprinkle with salt and squeeze well to extract it out. Discard remaining juice and wash the leaves with clean water. Put it in a clean pot and put the ingredients except coconut milk. Add three cups of water. Boil until tender leaves. Place the coconut milk. Flavor according to the desired taste.

Roulade Cassava Leaves


250 g young cassava leaves, boiled with water until tender
4 slices tofu, crushed

1/2 tsp pepper
1/2 tsp salt
coriander to taste

Flour pads roulade
200g wheat flour diluted with water (not too much water)


Cassava leaves was boiled, squeezed until the water out, then cut into pieces. Mix the cassava leaves with tofu that has been crushed, stirring until blended. Give cassava leaves with spices that have been mashed, stir well. Cassava leaf shape into circle balls for ball pimpong, fist. Do it until the dough runs out. Prepare a thin flour, then give the spices a little. Dip the leaves of cassava into the flour. Fry in hot oil until yellowish. Remove and serve hot.

Steamed Cassava Cupcake


125g grated cassava, squeezed
1 tbsp wheat flour
50g grated coconut
2 eggs, yolks and whites separated
100g sugar
30g dried shrimps, roasted and pounded
½ tbsp sliced red chilies
1 tsp sliced garlic
½ tsp sugar
½ tbsp oil


200 ml cream coconut milk
1 tsp wheat flour
1 tsp milk powder
1 tsp agar agar powder or powdered seaweed extract
½ tsp salt


Mix well cassava, wheat flour and coconut, set aside. Using electric mixer, mix eggs whites and half of sugar until firm, stop the mixer. Use the wooden spoon, mix with the cassava mixture until smooth, add the stiffed egg white and mix well. Put the dough into greased porcelain cups, fill ¾ of each cup, steam for 10 minutes, pour with sauce and sprinkle with dried shrimp, let cool and remove from the cups to serve.

• To make sauce: mix all spices bring to boil and stir well.
• To make dried shrimp sprinkle: blend chili, garlic and sugar into a paste, put oil in a pan, then sauté the paste, add the shrimp, continue sautéing until golden brown.