CEBU, Philippines — Cassava is quite a versatile root crop ... While “Puto Balanghoy” has been one of country’s favorite native desserts dating back to many decades, if not a century ...

The cassava should be prepared carefully before eating. First, peel away the cassava skin and boil the white flesh in water with salt for 15-20 minutes until well-done, then slice boiled cassava into ...

Place in a large saucepan of water. Add a pinch of salt, then bring to the boil. Remove the leaves. Add the cassava tuber to the same water. Bring to a boil and cook for 5–10 minutes ...

Peel and boil raw cassava in water. Boil until water dries out. In a separate pan, boil coconut milk with pandan leaf. Add in sugar, vanilla essence and a pinch of salt. Stir until coconut mixture ...

Growing up in a Latin household, you're probably already familiar with yuca, also known as cassava or manioca ... or even cooked in soups or desserts — seriously! Keep scrolling for nine ...

This Cassava Cake with Macapuno is one of the most iconic Filipino desserts—made from grated cassava (also called yuca or manioc), sweet coconut milk, creamy condensed milk, and macapuno (soft ...