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.👌🏽
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!
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 .
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.....
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.
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
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.
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.
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.
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.
@@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").
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
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!
❤
Grazie interessante@@gradashipway6367
My grandma used to make cassava flour very yummy 😋
Grandmas always make things yummy :)
I really appreciate your comment ❤️💝💝. Cheers
Just seeing her squeeze the cassava into the fabric was so satisfying
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$ 😵💫
Very nice a simple way of producing flour out from cassava or either banana yeah.
Hello new friend here great job Thank you for sharing 🙏
Thank you so much for sharing
Thanks for sharing your knowledge... Great job... congratulations 🎉
Very helpful and informative friend💜
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.👌🏽
Very niceeeee i must try this method.Thank you.
Nice and easy :D thanks for the idias
thank you! :) I really appreciate it!
Very informative. Love your voice and accent.
thank you so much :) I think I've got a latino accent
Good stuff! Thanks for sharing.
I’m going to try it thanks
Sooper very nice ma'am
Gracias! Namaste 🧘♀️
Thank you for sharing ❤
Ma'am! Can you suggest for me,kung ano pa po ang magiging innovation ng cassave na pwd po iinterprise! Hihi
I think Your editing skill got better, nice vid :D
thank you so much :)
Time to be Pablo Escobar of the flour game..
Good day, can these type of flour good for snacks
Good to learn. Thanks.
What is the shelf life of the flour?
Malawian process is the best.
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!
Do you also eat sweet potatoes?
Thank you for sharing. I Would really want to know if its winter how to dry it up.
Ill be glad to hear from you soon.
Regards
Hello! sure thing, You can leave it in the oven at 175 F and let it dry for 2 hrs :)
Or just keep it inside so it can air dry and just use a spoon to turn it every few hours so it can dry evenly.
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 .
I thought cassava had to be boiled to remove the cyanide before it could be consumed?
Oven & heat eliminates it
I see Africans eat it here raw
Please can it be used in baking
Thanks for sharing
how long it last for self made cassava flour?
They way she handled the peeler and knife looked very funny...
Great video
¿Cuánto dura la harina?
Puede durar meses, pero tienes que asegurarte de que no tenga absolutamente nada de humedad, ya que es lo que puede ocasionar hongos.
Nigeria process is the best
instead of peeler just make approx 1-2 mm cut linear on outer skin and insert fingers and the peel comes out like a bananas
Love Fiji cassava goes well with anything boil curry stew soup fry vakalolo etc😋
Can you tell me the side effects of this cassava and first time am seeing this. Plz help me to understand.
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.....
Thank you
How about the liquid syrup,where is the liquid??
That blue circle around is poisonous ..also it means the cassava is not fresh .
That is a part of cassava skin...It indeed not edible because some variety makes more defense from environment..it might have poisonous chemical..
Can someone please tell her she's been using the peeler the wrong way around
♥️❤️♥️
Very nice
thank you! :)
What did you do with left over casava water?
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
@@yummyjournal858 isn't their cyanide in the leftover water?
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.
Can cassava flour be used to make boba balls
Arunima Maniyalath yes it’s tapioca starch
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
What balls?
💕💕💕💕💕💕💕💕💕
The starch from the water can be used too, right?
yes, you can even let the water dry and you'll get extra fine flour
May I know, is this the same as getting the starch of the cassava? Thanks :)
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.
Great, but what can the liquid part be used for?
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.
starch
Is it paleo friendky flour?
No it’s mostly carbohydrates
Cuánto tiempo tiene que estar en el horno aproximadamente?
a 175ºF debería de durar 2 horas :)
I hope it doesn't get dark after using it
Will this process get rid of the cyanide in the cassava?
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.
🖒
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.
Because it will gel if you cook it due to its high starch content
Because cyanide disappear when oxidized through grating into powder then drying.
Eno be gari be that
Mine has gone purple/pink
thanks
Welcome :)
Can i have the procedure?
I feel like it'd be faster to do it with a grinding stone than with those tools/machines
Pls can you use this flour to produce chin chin and other baked products?
What about allowing the cassava to undergo fermentation first?
I've been wondering why it isn't fermented or boiled to remove the cyanide. I can't find anyone who can answer this question.
@@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 way you're peeling and chopping in all the wrong directions.
Should you eat RAW cassava flour?
You have to fry it for a few minutes in olive oil or butter with a bit of salt, until it’s golden brown.
that is not a flour..its just a poulverized cassava...
Cut straight n peel
Thought you had to cook it first.
This is not the way to peel cassava skin
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
Woman just take a knife cut mark the skin, then slide off the skin😅
😂 the African way
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
。
What about the nutrition. You washed a way
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
U wasted alot of tym why didnt you dry it up and then grind it
Yip this is very easyyyyy ❤ to do 🇧🇧 Caribbean
Great video ❤❤
Next make some plantain flour or sweet potato ❤❤❤