Easy CASSAVA RECIPES Without Oven
Recipes in this Video
Pichi-Pichi is a beloved Filipino dessert made from grated cassava, often enjoyed during special occasions and celebrations. Its soft, chewy texture and sweet coconut flavor make it a favorite among many. Traditionally served with grated coconut on top, this dish showcases the versatility of cassava in Filipino cuisine. Today, Pichi-Pichi is enjoyed not only in the Philippines but also by Filipino communities around the world, often adapted with various flavors and toppings.
Ingredients
- ●cassava
- ●sugar
- ●coconut milk
- ●water
- ●grated coconut
- ●salt
- ●food coloring
- ●vanilla extract
Instructions
- 1Prepare a steamer by filling it with water and bringing it to a boil.
- 2In a mixing bowl, combine cassava, sugar, coconut milk, and water until well blended.
- 3Add a pinch of salt and stir to incorporate.
- 4If desired, add food coloring and vanilla extract for flavor and color.
- 5Pour the mixture into a greased steaming tray or mold.
- 6Steam the mixture for approximately 30-40 minutes, or until set and firm to the touch.
- 7Remove from the steamer and let cool for a few minutes.
- 8Once cooled, cut into squares or desired shapes.
- 9Roll the pieces in grated coconut to coat.
- 10Serve as a snack or dessert, and enjoy!
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water + coconut extract
Almond milk reduces calories while maintaining a creamy texture.
grated coconut
Healthier: unsweetened shredded coconut
Cheaper: desiccated coconut
Desiccated coconut is often less expensive and has a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups grated cassava
- ●1 cup coconut milk
- ●1/2 cup sugar
- ●1/4 cup condensed milk
- ●1/4 cup evaporated milk
- ●1/2 tsp salt
- ●1/2 cup grated cheese (optional)
- ●1/4 cup butter (for greasing)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the grated cassava, coconut milk, sugar, condensed milk, evaporated milk, and salt. Mix well until all ingredients are fully incorporated.
- 3Grease a baking dish with butter to prevent sticking.
- 4Pour the cassava mixture into the greased baking dish and spread it evenly.
- 5If using, sprinkle the grated cheese on top of the mixture.
- 6Bake in the preheated oven for about 45-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 7Remove from the oven and let it cool for a few minutes before slicing.
- 8Serve warm or at room temperature.
Equipment
Originating from the Maldives, Cassava Cake is a beloved dessert made from the starchy root of the cassava plant. Traditionally enjoyed during festive occasions, this cake reflects the island's rich agricultural heritage. Today, it has gained popularity beyond its borders, often featured in various tropical and coastal cuisines around the world.
Ingredients
- ●cassava
- ●coconut milk
- ●sugar
- ●eggs
- ●butter
- ●vanilla extract
- ●baking powder
- ●salt
- ●grated coconut
- ●water
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a baking dish with butter.
- 3Peel and grate the cassava until fine.
- 4In a large bowl, mix the grated cassava with sugar and salt.
- 5Add the eggs, melted butter, and vanilla extract to the cassava mixture.
- 6Pour in the coconut milk and mix until well combined.
- 7Sprinkle the baking powder over the mixture and fold gently.
- 8Add water gradually, mixing until the batter is smooth.
- 9Fold in the grated coconut until evenly distributed.
- 10Pour the batter into the prepared baking dish.
- 11Bake in the preheated oven for 45-50 minutes, or until golden brown.
- 12Allow the cake to cool in the dish for 10 minutes.
- 13Cut into squares and serve warm or at room temperature.
Ginataang Kamoteng Kahoy is a traditional Filipino dessert made with cassava and coconut milk, often enjoyed as a snack or dessert.
Ingredients
- ●2 cups kamoteng kahoy (cassava), peeled and cubed
- ●1 can (400ml) coconut milk
- ●1 cup water
- ●1/2 cup sugar
- ●1/4 tsp salt
- ●1/2 cup tapioca pearls (optional)
- ●1/2 cup ripe jackfruit, sliced (optional)
Instructions
- 1In a pot, combine the cubed kamoteng kahoy, coconut milk, water, sugar, and salt.
- 2Bring the mixture to a boil over medium heat, stirring occasionally.
- 3Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes until the kamoteng kahoy is tender.
- 4If using tapioca pearls, add them to the pot and cook according to package instructions until they are translucent.
- 5Add the sliced jackfruit if using, and stir gently to combine.
- 6Continue to simmer for another 5 minutes to allow the flavors to meld.
- 7Taste and adjust sweetness if necessary by adding more sugar.
- 8Remove from heat and let it cool slightly before serving.
- 9Serve warm or at room temperature.
Equipment
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