Cassava Balls is really scrumptious sweet balls, made by grated cassava, sugar and food coloring. It is later coated with mixture of white sugar and desiccated coconut. This 4 ingredient recipe might just be what you’re looking for! Cassava isn’t just a root crop to use as a filler in soups or in other savory dishes, these an also be added in as a dessert ingredient. As simple as it looks there are a lot of ways to enjoy this humble root crop on of which is this chewy and addictive Cassava Balls recipe.
The importance of Cassava
Cassava or ‘Kamoteng kahoy’ in tagalog, even called ‘yuca’ in some parts of South America and in the United States, is a root crop commonly found in the Philippines. Cassava as a perennial plant is cultivated in tropical and subtropical regions used as a major source of carbohydrates. The overall cassava production is made for 35% of the food industry for people, and 31 for industry and 33 for animal feed. In the Philippines, the demand for cassava has estimated over 3 million for the year 2000. Though the biggest producer of cassava is in Nigeria, while the biggest exporter of cassava starch is Thailand. Utilized in many ways, from using fresh roots to turn into traditional dishes, for snacks like dried cassava chips and pieces, to use as a glucose or starch, or boiled or steamed, mashed and made into maize extender or a substitute for rice. Tasted and detailed as wither bitter or sweet, the variety of cassava varies from where it was grown to the soil and depending on how it’s been prepared. Farmers often prefer the bitter version of cassava to deter animals, thieves or pests. In other countries cassava is used to make alcoholic beverages in Brazil, South America, Ecuador or Peru and in many more countries. In the culinary world these are widely consumed as a national, ethnic, or regional importance.
Cassava, as one of the most drought tolerant crop and gives reasonable yields compared to other crops that don’t grow well. The importance of root crops like cassava, sweet potatoes and yams are important to many tropical countries. While many depend on the cassava as their primary food source while not being depending on this. It does help with the feeding of many especially in Africa. Many cassava processing factories can also be found in India eaten as a staple food in Andhra Pradesh. Cassava being the 5thlargest crop in production in Southern China.
Why try these colorfully good Cassava Balls?
These Cassava balls aren’t only nutrient rich they’re also easy to make. This with the help on only 2 or 3 grated cassavas that has been squeezed out of most of the liquids, some sugar for sweetness and tapioca starch to help with making it chewy and thicken the cassava batter. Mixed all these up and toss a scoop of this around the cassava batter to form into a ball or any shape you prefer. Place them on a tray or a plate that can be used to steam later on. Prepare the steamer or a pan with boiling water before hand to quicken up the cooking time. Place the tray with the cassava in and cover for a few minutes till the cassava balls have looked a little bit translucent and looking almost jelly like. Take these out to cool or toss it around in a sugar and desiccated coconut mix to coat before serving it warm or at room temperature.
Have a blast with these colorful sweet treats without the guilty pressure.
Cassava BallsCourse: Desserts, Filipino Recipes
A vibrantly fun colored sweet but healthy snack
- Cassava Balls
2 cups cassava (grated)
½ or ¾ cup white sugar
2 tablespoons tapioca starch ( add 1 tablespoon tapioca starch if needed)
- Coating (optional)
1/3 cup white sugar
1/3 cup desiccated coconut
- Prepare the cassava, peel and grate to make 2 cups.
- In a bowl, place a strainer or cheesecloth. Place the cassava in and try to squeeze as much water out as you can. You want to still be a little moist.
- Place this in another bowl and mix in sugar and tapioca starch.
- Separate them into 3 bowls, adding food color to each. Mixing well.
- To shape, take a scoop and toss it around your hands to form a ball. Place these on a baking tray or plate.
- To steam, prepare a steamer or a pan at medium heat, boil some water and place a rack in the middle. Place the tray and cover for 30 – 35 minutes. Take it out to cool after.
- For the coating; mix the sugar and desiccated coconut. Toss in the cassava balls and coat fully. Before serving.
These Cassava Balls are a easy peasy, healthy snack to munch on in the afternoons, or for that little sweet craving we sometimes have. With just a few ingredients and under a few minutes, these tasty treats are ready to be consumed all for yourself or to be shared with family and friends. Nibble some of this deliciously tasty and sweet with a bit of coconut take snack, you’re sure to have a smile on your face once you take a bite!
Cassava Balls recipe (tagalog)
- 2 tasa kamoteng kahoy (gadgad)
- ½ o ¾ tasa puting asukal
- 2 kutsarang tapioca starch (dagdagan 1 kutsatang tapioca starch pag kinakailangan)
- food coloring
- 1/3 tasa puting asukal
- 1/3 tasa desiccated coconut
- Ihanda ang kamoteng kahoy, balatan at igadgad para makagawa ng 2 tasa.
- Sa mangkok, lagyan ng pangsala o cheesecloth. Ilugar ang kamoteng kahoy sa pangsala at pigain para matanggalan ng tubig. Dapat parang matuyo ito pero may konti pang pagkabasa.
- Ilugar ito sa ibang mangkok at haluan ng asukal at tapioca starch.
- Ihiwalay ito sa 3 mangkok. Haluan ng iba’t ibang food coloring. Haluin ng mabuti.
- Kumuha ng isang kutsara ng kinulay na kamoteng kahoy at ibato ng mahinhinsa bawat kamay para ihugis ng pabilog . ilagay ang mga nahugis sa baking tray o plato.
- Para isteam, ihanda ang steamer o kawali na may katamtamang init. Lagyan ng tubig at pakuluin, lagyan ng rack sa gitna. Ilugar ang tray at 30 – 35 minuto. Tanggalin sa init pagkatapos.
- Para sa coating, haluin ang asukal at desiccated coconut. Icoat ang cassava balls bago ihanda.