Almidon de Yuca [Recipe + Video] Cassava Starch

🧂 Ingredients

• 2½ pound yuca (cassava)

  [1 kilo], 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.
  
  You can use the solids per suggestions above the recipe, for the cassava starch.
  we're using the liquid extracted.
• 3 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 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 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.

Nutrition Info