The Cassava root or Kamoteng Kahoy has many uses. Some are to produce alcoholic beverages, biofuel and animal feeds.
While we can also process it as laundry starch, we mainly used it for human consumption.
The tuberous root is the third-largest source of carbohydrates, especially in tropical countries.
Although it is rich in starch with small amounts of calcium, phosphorous, and vitamin C, you should know that you can’t eat it raw, even if it says it’s the sweet variant.
Now, note this—Do you know why some channels will demand you to squeeze out the Cassava juices? Some would say it’s to reduce the bitterness. But that’s just the surface of their explanation of why you should do it.
It is dangerous to anyone who can consume one kilogram of raw cassava. It has enough toxins to harm a human, especially the large or bitter varieties, and is poisonous enough for a rat.
But I hope these facts will not deter you from enjoying the Cassava Maruya recipe that we’re about to make.
Since we will not use the large ones and will only stick with the small or sweet variety, you should be safe. Squeezing out the juices and then properly cooking them is enough to destroy all toxicity.
Tools you will need
- Mixing bowl
- Cooking spoon and spatula
- Knife
- Grater
- Measuring spoons and cup
Tasty Cassava (Kamoteng Kahoy) Maruya
Description
The Cassava Maruya is a Filipino delicacy that you can enjoy with friends and family or another product that you can sell for profit.
Ingredients
Ingredients for Cassava Kamoteng Kahoy Maruya
Instructions
How to Make the Cassava Maruya Recipe
-
Preparing the raw Cassava or Kamoteng Kahoy
- Clean the cassava root with water to remove the dirt usually clicking to it. Then with a knife, peel off its rind.
- Once again, clean it with tap water.
- Now, using a grater, grate them all directly inside a mixing bowl.
- Notice the hard part of the cassava root that will show itself when you reach its middle part while grating—do not include them in our ingredients.
- After grating all the cassava roots, bring in all the other ingredients, i.e., sugar, evaporated milk, vanilla extract.
- Mix well all the ingredients together.
Although you can squeeze out the grated Cassava's juices, we can skip that part in this recipe version since we're using the small or sweet variety of the tuberous root. By merely cooking it properly, the process will destroy all its toxicity. -
Cooking the Cassava Maruya
- Heat the pan over medium flame.
- Take a spoonful of margarine and put it on the pan, covering all the cooking areas.
- Scoop about half a cup of the cassava mix and flatten it over the pan.
- Cook each side for 5 minutes or until the side touching the pan’s surface turns to a brownish color.
- Our Cassava Maruya is now ready.
Servings 36
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.2g1%
- Cholesterol 1mg1%
- Sodium 12mg1%
- Potassium 161mg5%
- Total Carbohydrate 27.1g10%
- Dietary Fiber 1g4%
- Sugars 6.9g
- Protein 1g2%
- Calcium 1 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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