Grated Cassava Yuca Dough (Paleo)
I am super excited to share with you this guest post from Paleo Gone Sassy today! She has been working with my yuca dough for awhile now and has come up with a very efficient way of bringing it altogether! Quicker and no blender needed!!! So if you’ve been chomping at the bit to try my Empanadas, Perogies,, or other Yuca Dough Recipes, now’s definitely the time to try her Grated Cassava Yuca Dough (Paleo)! Take it away Stacy!
Special thanks for Jen for letting me share this process with you! My name is Stacy and I blog over at Paleo Gone Sassy. I live a 90:10 Paleo lifestyle for the last three years. Through this time, I have lost 60lbs and have a love for food! I love creating recipes with natural food. I’m a firm believer food is fuel for your body. I have a love for yuca dough because it is all natural and gives me energy because it is a starchy root vegetable. Before I go any further, I want to give full credit to Jen for being the Yuca Dough Queen. Her recipe is what got me hooked on yuca dough. Not to mention, I consult her when I have yuca dough questions…this alone tells me I’m not the expert…she is the expert. I’ve taken her method and created a different process to get the same results. The big difference between the process is the uses of appliances. This process involves creating the dough on your stove top. Yuca dough is amazing, once you figure out the process. I know I have watched Jen’s video numerous times to get an understanding for how to make it when I was getting started. If you haven’t watched her video, I recommend taking a look at the consistency of the dough at the end of her recipe. This will help you when creating it on top of the stove. The stove top method does not get as sticky as the blender version. I also find it forms a ball on the stove the more it cooks together. I stumbled upon a 16oz package of grated cassava while shopping at our Asian Store. The store owner was very confused when I mentioned I wanted to make empanada dough from it. She insisted it was for cakes. Needless to say, she was fascinated when I showed her my creations with it used a dough. This said, I can only find grated cassava (yuca) at my Asian market in the frozen food section. For this recipe, you will want the grated cassava to be defrosted, not frozen. Ingredients 16 oz grated cassava package 1 tbsp. avocado oil ¼ cup coconut flour ¾ cup frying oil of choice Directions
- Place the grated cassava package in a pot over medium heat with the avocado oil.
- Continually stir the cassava. It will begin sticking to the bottom of the pan as it starts cooking.
- Keep using your muscles and removing any cassava sticking to the bottom of the pan.
- After four minutes, magic happens and the cassava dough starts forming. Keep moving the dough around. You want all the white grated cassava to turn translucent.
- Once translucent, remove the dough from the pan onto a surface dusted with coconut flour.
- Knead the dough with the coconut flour, until the dough becomes soft and no longer sticky.
- Use the dough to create empanadas, pizza pockets, taco rolls…the options are endless!
- Once you have created your cassava creation, make sure it is sealed around the edges.
- Place the cassava into frying oil and fry until lightly brown and flip to fry the other side.
- Serve immediately or reheat in the oven or toaster.
This is a great recipe! I am wondering if it is possible to use cassava flour? Or is that what “grated cassava” is?
Grated cassava is different than the flour. You can actually make the grated cassava into flour in your dehydrator. I’ll be posting that process soon!
Ok, thanks! I am trying to find a way to make dough out of just the flour since I can’t find any grated cassava where I live (small mountain town in Colorado).
Thanks!
Yep, you can read more here: http://predominantlypaleo.com/cassava-flour-dough/
This is interesting. I just use fresh cassava – the actual tuber. I haven’t made a dough, but I can see how it would work. I grate it with the food processor, and then cook it as you would a risotto – continually adding more liquid as needed. It’s so sticky!
Definitely add in coconut flour if your end dough is too sticky!
I hate to be the dissenting party, but I am not entirely confident that cooking cassava in a pan on the stove top is sufficient to neutralize the cyanogens. Granted, sweet cassava is lower in toxins than its bitter counterpart, the process described above does skirt the traditionally recommended preparation of boiling prior to consumption. I know that other preparation methods such as dehydration are generally accepted, but they are not as efficient at neutralizing the cyanogenic glucosides.
Just my two cents..I hope I am wrong, and somebody please correct me if I am. 🙂
Hi Sean, This preparation is not uncommon in other recipes but as always, if it is worrisome, you can use the boil-first preparation in my original yuca dough.
Hi Sean, this is a very delayed response to your query as it is now Nov 2018 and I’ve only just come across this website.
I found this Australian article which you may find interesting as I was also concerned how to prep frozen grated cassava before making dough.
If you found other info on the matter I’d also like to read up further.
https://www.researchgate.net/publication/223138624_Total_cyanide_content_of_cassava_food_products_in_Australia
This is even more delayed but I thought that once the grated cassava was prepared and frozen for sale that it would’ve been processed to remove the harmful chemicals in cassava. Is that not right?
I can’t find your original yuca dough recipe! Can you please direct me? Thanks!
http://predominantlypaleo.com/paleo-empanadas/ it’s part of the empanada recipe, enjoy!
Perhaps the grated cassava can be boiled first and then made in to the yuca dough to get over the glycoside issue? ie. similar technique to your original dough recipe.
Would still be a good option for those who can only access the frozen grated stuff and to save peeling and coring.
Once the dough has been made can it be frozen again. I just made an experimental batch and don’t have anything I want to cook with it today. I suppose I can just keep experimenting.
Yes it can be frozen as dough!
Did I miss when to add coconut flour for this recipe or do I add it only if the dough is too sticky. Thanks
Nevermind, got it. Thanks
Wowww! This really turned out great!…made empanadas…and dough was stretchy to work wit and light and crispy after it was fried! Could not believe it didn’t have any wheat in it! I used Bob Redmil GF flour mix instead of coconut flour and it turned out wonderfully…although a bit of an arm workout in the first couple stages…worth every bit of time and energy!
Wonderful!
Thank you so much for this, and all of your other amazing posts about Yuca. I live in rural Costa Rica, so Yuca is something we eat all the time, but never had it like this. I don’t have a blender or a grater, so all I did was boil the fresh yuca, and then mash it on low heat with a splash of oil- I didn’t even use any flour. Once it cooled, It worked like a charm for empanadas. My favourite was using it for fried gnoccis in garlic butter. Making another batch tonight to put in a mixed green and butternut squash salad.
That sounds so great!