Here is a nice dessert or snack you can try with the Cassava. In case you want to try something new and out of the usual, you could try out the Cassava Peanut Rolls! This is a good recipe to get your hands on because it is easy to do, and it is currently growing more popular.
This recipe can also be a good idea for a small business since we’re only using cheap ingredients and then you could sell it for more. So continue to read on below to see some tips and some trivia, and learn how to make the best cassava peanut rolls for your family and friends.
What are Cassava Peanut Rolls?
Cassava rolls are made up grated cassava mixed into a batter along with other ingredients like egg, sugar, and butter which are then filled with topping ingredients–similar to the more popular dessert and snack, the cinnamon rolls. Common ones include sugar, and grated coconut.
In this recipe, we alter the topping ingredients to create a slightly salty and sweet taste–with peanuts–hence the name cassava peanut rolls.
Cassava is a root crop which originally came from South America and it was introduced to us during one of the trades or what is called galleon back in the 16th century. It is now one of the main crops grown here in the Philippines.
It can be boiled, and it can be turned into flour or starch for a number of baking purposes. Filipino foods and delicacies that use cassava as the main ingredient are Pichi-pichi, Suman, Nilupak, Bibingka, and the cassava cake.
How to Make Cassava Peanut Roll?
Making cassava peanut rolls is simple and does not need extravagant tools or luxury ingredients in order to be perfect.
To start, let us break down the procedure into three parts to make the process much easier to grasp. First, we are going to create our cassava mixture. Second, we are then going to steam this cassava mixture. Last, we are going to add the fillings–which are the peanut butter and some crushed peanuts–in the mixture.
Cassava Roll Tips
- For the cassava, you can manually grate them or use a blender or food processor to break down the cassava. Be sure to squeeze out the juices of the cassava and dry it because it gives off a bitter taste when left there. You can add a generous amount of sugar to somehow neutralize it in case it doesn’t work well in your favor.
- When steaming, be sure to use a dry towel and wrap the steamer lid with it because water tends to drip. Another option you can try–if you don’t have a steamer with you–is to cook the mixture in low heat in a pan greased with oil. Just cook the cassava until it is lightly browned and then flip it to its other side and do the same thing.
Notes on Ingredients
Some markets and local stores sell packs of crushed peanuts, but if that is not available, you could manually do it yourself.
Just get a pack of peanuts of your choice, and then you can proceed to crush the peanuts with a rolling pin. It is recommended to crush the peanuts into small bits instead of into finer pieces for that added crunchy texture when eating the cassava rolls.
Fresh cassava is a better choice for the recipe, since it yields much more flavorful rolls, but it has a much shorter shelf life compared to other options so you need to use it as soon as possible.
If that’s not a feasible idea at the time of preparation, you can always use frozen cassava that is readily available in some local stores, groceries and supermarkets near you.
For a quick reference about this recipe, see the recipe table below:
Cassava Peanut Rolls Recipe
- 1 kg cassava (kamoteng kahoy), peeled and grated
- 1 ½ cup sugar
- 2 tbsp butter (or margarine), ,
- 1 pc egg
- 3 cups peanuts, crushed
- peanut butter, amount depends on you
- In a mixing bowl, add-in the grated cassava, sugar, and pour-in the egg and melted butter. Mix the ingredients until well-incorporated.
- In a flat workspace lined with wax paper (to avoid sticking), place the cassava mixture and then flatten it using a rolling pin.
- Transfer the flattened mixture into a steamer. Steam for 15 minutes. Wrap the cover of the steamer with a towel to avoid water from dripping.
- Place the mixture back on the flat workspace. Generously scoop peanut butter and spread at the bottom center of the mixture and then scoop crushed peanuts and spread it within the area of the peanut butter. Wrap the fillings by rolling the mixture upwards.
- Cut the rolled cassava mixture about 2-inch intervals and completely coat each one with more crushed peanuts.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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