Yucca, tapioca, cassava, the root with many names. As I went through my eczema elimination diet I had to avoid most bread and potato. I looked for alternatives and found the good old yucca root. I have always wondered what that weird root was. It kind of scared me. That’s when I found out that it is where tapioca starch comes from. I decided to try making bread with it.
The first step is to prepare the root by removing the hard waxy skin. I like removing the skin by cutting it into smaller pieces. Once all the skin is removed, chop the root into small pieces and steam until soft. This took about 30 minutes. Test with a fork.
Place the cooked root into the food processor and blend well. I found that when you add water to the mixture it makes it super sticky and gooey. So try to blend it in small amounts.
Add some salt and roll the dough into balls. You can use tapioca flour to help it not stick. Bake at 350 degrees for about 30 minutes or until golden. These turn crispy on the outside and gooey on the inside. Next time I am going to try just using tapioca flour instead of the real root. (I wouldn’t really call this bread since it was a little sticky and gooey. But it was all I had at the time.)
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You’ve basically “invented” what is called in the Philippines, “kakanin”, or “manioc pudding”. usually it’s got some egg for a lighter texture, and coconut milk for flavour.. It’s also similar to “pichi-pichi” which is only grated and steamed balls of the kamonteng kahoy (yucca, manioc, cassava, etc.) with pandan leaf flavour, and dusted with grated coconut on the outside (pichi-pichi is delicious–I love the flavour of coconut and pandan. I also love boku pandan, a sort of young coconut pudding with pandan-flavoured coconut jellies).
Tapioca flour is usually used to help bind non-glutenous flours when baking gluten-free products. I don’t think you’ll get much better an end-result in baking a flour-free “bread’ with only the tapioca flour than you have with the fresh root. But, you will get a smoother pudding with the tapioca flour than with the macerated root.
I am actually suspicious of a tapioca sensitivity with my eczema. Not sure if it has anything to do with green versus red branched cassava (the green variety contains a substance that converts to cyanide without proper treatment). Sometimes I have no reaction to products containing tapioca, and sometimes my eczema flares pretty quickly in response to tapioca. It’s also impossible to tell the difference in the roots without the leaves or a chem lab. It just means I have to be very careful.
Wow. I’m going to have to try kakanin, pichi-pichi and boku pandan! Eczema can be tricky. It might not just be the tapioca flour but what you eat with it. Maybe next time see what you had with the tapioca. I can’t have white sugar and fruit together, but individually I’m fine.