Cassava Ice Cream. Ingredients 2 cup of cassava flour 1 cup or powdered milk 1 cup of sugar small amount of food color 1.5 liter of water (depends on how thick you want your icecream) 0.5 liter of coconut milk 0.5 cup of flavor of choice: Chocolate, Manggo, Pure Avocado and etc. Process: Mix the cassava flour in 0.5 ml water at room temp. Mix it. Pour 1 L of boiling water Blend or mix untill it is viscous. In a seperate solution; blend the powdered milk, coconut milk and sugar. Combined two solution. Add food color. Mix until everything is even. Put your flavor of choice. Placed it into a container. Refrigerate. For sugarless ice cream just replace sugar with powdered milk. Enjoy!
Hi For your information Yes....nearly all roots plants contains cyanide layer on the outer skin 1st layer and also 2nd skin layer of the roots. It is good to boil the roots after you have peeled the outer and inner skin layer. You can wash the roots and sun dry it. The cyanide will be rendered harmless. The question is why cyanide is poisonous.? It is because cyanide blokes the blood cells function from absorbing oxygen needed by the blood. That is why those who animals and humans eat cyanide experience weak, fainting effect because oxygen is not abosorbed by the body. There are other roots and mushrooms have more cyanide in the outer roots skin. Aboriginies usually crush these roots into the river to catch fishes because the fish need to take in oxygen in the water. That how cyanide is used to catch fish. Fish becomes dizzy and float up.
thank you for this video! I have been eating cassava flour bread and is a great alternative for regular flour bread. It is cheaper to make it because one small bag costs 20$ 😵💫
This also called Cassava Meal after straining out the water and leave it there to dry. It can use to cook cassava dumplings, same steps you would take to make coconut dumplings but just replace the coconut with cassava.👌🏽
Do not mix tapioca starch with the cassava flour it will cause it to smell. Additionally you need to wash out the starch from the cassava thoroughly not one time, but thoroughly. Cassava flour has an off-white color and a mild cassava scent, and a very fine texture compatable to that of wheat flour if blended correctly. Do not use old , hard cassava as it would affect the texture and taste. Ensure that you peel correctly. And tapioca starch is the fine flour that settled to the bottom leave it for minutes to settle and then drain the water out the starch will remain at the bottom. When you extract the starch dry it in your dehydrator and blend it and then dry it again then store it in an airtight container .
Good camera quality. Good angle and editing and speaking voice. But that cassava has either been in the freezer for waaay too long or soaked in water. Could tell by the dark lines on the edges but I see you cut that away too. Nice. We don’t grow wheat in the South Pacific but cassava and taro is our main food base so this is very helpful.
Thank you very much! I really appreciate your review. Yes, I think the cassava must have been frozen before I bought it. (I suppose they aren't as common in Mexico) thank you! it's really great this video was helpful for you!
You use Cassava STARCH (also known as Tapioca Flour) to make boba balls. In this video she made Cassava FLOUR which is better for making bread and pastries
The liquid still has flour content in it. Boil it and the liquid will be like glue candy. You can play around with it by adding different ingredient. Tastes great.
In this case, I didn't do much. But I could have left the water in a recipient under the sun and once evaporated, use the remaining dust-like flour for something else
In Guyana they uesd the water to make casrip or a broth with the cassava water. But it have to settle to get rid of the starch. Drain off the water in a bowl then discard the starch. Boil the cassava water with herbs and spices of you choice with onions and some fresh meat.
As far as I know they're different processes. Cassava flour includes all the root, including its fiber. And when you only want to get the starch you have to use a different process in which you end up with some sort of milky water that you boil and get hyper fine powder from it. Actually in the video there is a part where I get stach. it's in 2:30. That is the milky water I talk about :)
It seems like you get both cassava flour and starch from this. The solid leftovers from straining will become the flour and the milky water will become starch when you let the starch sink to the bottom and pour out the water. In the end, both share the process of being dried and turned into fine powder.
Porque com a casaca 😂😂😂 o gringo é interessante 😅😅😅se lavar ao menos duas vzs essa massa, vai dar algumas colheres de amido que é o que tá na água do vaso, deixa passar algumas horas e obterá o amido, a massa fica muito seca e sem liga nenhuma pois o amido saiu, então serve como.....
I don't see how it could remove the cyanide when boiling or fermenting is always recommended when cooking Cassava roots. I have yet to find any recipes for making cassava flour or tapioca starch that require boiling the roots to get rid of the cyanide. This doesn't make sense.
@@shnarklevonbarkle110 I think there are 2 types of manioc; one ("mandioca brava") have 2 times the cyanide content than the other. Probably this is from the type with less cyanide. And you will not use it without cooking... Fermented, it will be named "polvilho azedo" ("sour powder", the best translation I can think). Not fermented, it will be named "polvilho doce" ("sweet powder").
The roots of Cassava plants, (even the sweet varieties) have cyanide in them. Every recipe I've ever encountered always requires that they be boiled to burn off the cyanide. Why isn't this the case when one is making flour?
Guy it is very simple to answer your question. You noone will eat directly such extracted or processed four without passing cooking or drying by sun or artificially. I came from farm village but no one outhere eaten cassava directly except pigs or animals in the woods. This might now cure your wonder of cyanide may be.
Thanks for the cassava flour recipe it can come in really handy. Just one question. Where would you go if you were to die today? Seek the Lord and saviour Jesus Christ before it's too late. John 3:16 “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.” Hell is real and Heaven is also real. You don't want to spend an eternity in Hell torment without God. The only way to escape Hell is to follow Jesus Christ our Lord and saviour. Study the KJV Bible to know more and pray and seek until you find Jesus. Don't delay tomorrow might be too late. You are not promised even the next minute. Do it now
نفس مشكلة البطاطس والبطاطا كمية الدقيق الناتجة في النهايه قليلة جدا بالنسبة لوزن الكاسافا كدا يكون دقيق القمح ارخص بالقياس للوزن الاصلي للنبات كما ان دقيق القمح افضل بكوناته الغذائية بلاش استغباء
Sorry! You can't use those endings. You have to use only the parts that are 100% plain white. No circles, no spots. Nice try though. I was raised around cassava plantations
