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Another festive treat from the Philippines, cassava cake is a common dessert.
Cassava is also known as manioc and yucca. Rich in calcium, phosphorus and vitamin C, this starchy vegetable is native to South America and is eaten in many tropical regions of the world. Once boiled, this root has a delicate flavour and can replace boiled potatoes in many dishes. It's often made into puree or dumplings or cooked in soups and stews. Tapioca and foufou (found in Africa) are made from the cassava root flour, which is also known as tapioca flour. Cassava Used Around the WorldApparently, in Bermuda a cassava pie (with layers of chicken and pork) is a traditional Christmas dish. While in the southern Indian state of Kerala, boiled cassava is often eaten with fish curry or meat and frequently mixed with meat to make kappa biryani. And in Indonesia, it's used in a dessert called kolak or kolek – palm sugar, coconut milk and pandanus leaf are cooked together with cassava. The dessert is served either hot or cold and is popular during the holy month of Ramadan Other holiday delights from this section include: Pineapple Christmas Tarts, Cashew Nut Cookies, Festive Asian Appetizers, Celebratory Sweets , Christmas Drinks with an Asian Spin and Filipino Rice Cakes. If you're seeking some terrific gift cookbooks, take a look at Periplus Edition's Authentic Recipes series. Here are two cassava recipes, one using fresh ingredients and the other, frozen. CHRISTMAS CASSAVA CAKEIngredients
Topping:
Directions
CASSAVA CAKE NO. 2Ingredients
Directions
The copyright of the article Christmas Cassava Cake in Asian Cuisine is owned by June Chua. Permission to republish Christmas Cassava Cake in print or online must be granted by the author in writing.
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Oct 17, 2008 5:59 AM
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