Cassava Rain Cake: Gluten (wheat) free, delicious

A gluten-free cassava and coconut cake, crunchy on the outside and soft on the inside, delicious and easy to prepare

A cassava biscuit/cassava/cassava/cassava rain with coconut, very soft inside and crunchy outside, gluten-free and lactose-free

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:00 + time to cool the cassava

Interval: 00:20

TOOLS

1 pressure cooker, 1 cutting board(s), 2 pan(s) (- 1 optional), 1 spatula(s), 1 slotted spoon, 1 rack(s), 1 plate(s), 1 mold, 1 culinary thermometer (optional)

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients CASSAVA CAKE/CASAY/CACAXEIRA RAIN – gluten free:

– 300 g of pre-cooked cassava (1 cup of tea = 300 g of cooked and mashed cassava)

– 2 tablespoons demerara sugar

– 1 tablespoon(s) ghee – check substitution option in pre-prep

– salt to taste (pinch)

– 1 and 1/2 tablespoons of potato starch

– 1 and 1/2 tablespoons of dry grated coconut

– 1/2 teaspoon(s) of chemical yeast ^THE

Ingredients To accompany (optional):

– 50 g guava paste, melted
^B

– 3/4 teaspoon(s) of coconut oil, to emulsify

FRYING INGREDIENTS

– oil to taste

Ingredients TO FINISH

– sugar to taste

– ground cinnamon to taste ^THE

PREPARATION:

1. This recipe also works with whole butter (with lactose). In this case, remove it from the refrigerator to use it as an ointment or put it in the microwave for a few seconds, without letting it melt.
2. This recipe can also be made with pre-sous vide cooked cassava, but it will still require further cooking to make it very soft.
3. Start by cooking cassava/cassava/cassava. Buy it preferably already peeled – see preparation.
4. Separate other ingredients and utensils from the recipe.
5. Place some sugar and cinnamon on a plate that can accommodate your preparation once ready.

PREPARATION:

Cassava/Cassava/Macaxeira – Cooking (do this step before starting pre-preparation):

1. Wash raw cassava/cassava/already peeled cassava.
2. Cut into pieces of about 5 cm and place them in a pressure cooker.
3. Add enough water to cover and place over high heat.
4. When the water boils, cover it and let it come to pressure.
5. Reduce the heat and cook for about 20 minutes or until soft and starting to open.
6. If necessary, return to pressure to reach the desired cooking point.
7. Drain it, remove the thick thread from the center and mash it with a fork, while still hot, until it reaches the consistency of a puree.
8. Check the amount needed for the recipe and separate.
9. Let cool.
10. Continue pre-preparation (step 4).

Cassava/cava/macaxeira ravioli – gluten-free (PREPARATION OF THE DOUGH):

1. In a bowl or food processor (optional), mix/beat the cooked cassava/cassava/cassava with the eggs, demerara sugar, ghee, and salt (pinch) until a moist dough forms.
2. Then add the potato starch and mix/beat again.
3. Add the grated coconut, mix or beat again and check the cooking – with two spoons try to make “gnocchi”, like “queneles” – if it is too liquid, add a little more starch.
4. Add the yeast and mix/process again.

Guava paste (optional) (do this step before serving):

1. Cut the guava paste into cubes and place in a pan.
2. Cover the bottom of the pan with filtered water.
3. Place over low heat and mix with a spatula.
4. If necessary, add more filtered water to make it creamy.
5. Remove from the heat and add the coconut oil. Mix well to emulsify.
6. Set aside in a small bowl (cup) to bring to the table.

Cassava/cava/macaxeira chuva ravioli – gluten free (frying) – (do this step as soon as you are ready to serve):

1. Heat oil in a skillet over medium heat if frying (enough for dipping).
2. If you have a thermometer, check the temperature of the oil (180°C).
3. Using a dessert spoon, take 1 portion of the dough – equivalent to ¼ of a tablespoon – dip the dough into the hot oil and fry the cassava dumplings/cassava dumplings/cassava shower over medium heat until golden brown.
4. Add the gnocchi to the pan little by little, so that they brown evenly.
5. Remove them with a slotted spoon and let them drain on a rack or sieve.
6. Dry well with absorbent paper.

FINALIZATION AND ASSEMBLY:

1. Still hot, pass cassava/cassava/cassava/cassava dumplings (gluten-free) with sugar and cinnamon.
2. Transfer to a serving platter and serve hot, accompanied by a creamy guava paste (optional).
3. Enjoy it as a tasty snack with a coffee.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we advise you to read the labels of this ingredient(s) and others that may not be marked very carefully and to choose brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.