Yuca Flour [Recipe + Video] 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.

Servings: 2 cups

Author:

Prep Time
15 minutes

Cook Time
23 hours, 45 minutes

Total Time
1 day

Course:

Essentials

Cuisine:

Dominican Caribbean

Keywords:

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

🧂 Ingredients

1.17 pound yuca (cassava)

[530g], peeled and washed

Instructions

1 Grate the cassava with the least coarse side of the grater.
2 Using a clean cotton cloth, squeeze the cassava until you extract as much liquid
as possible.
3 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 Keep refrigerated in an airtight container. It lasts up to two months.

Nutrition Info

Name	Amount
Calories	424 kcal
Carbohydrates	100 g
Protein	3 g
Sodium	37 mg
Potassium	719 mg
Fiber	4 g
Sugar	4 g
Vitamin A	35 IU
Vitamin C	54.7 mg
Calcium	42 mg
Iron	0.7 mg