Steamed Mini Yucca-Rice Cakes (Puto)

Yucca-Rice Cakes-original recipe by
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Here’s another Filipino favorite that I created.  These steamed rice cakes were really good!  The brown sugar and yucca (cassava) go very well together.  They are served at parties or at any get together, especially birthdays, Christmas time and New Year’s eve or as a merienda (afternoon snack).   The flavor variations are  coconut, purple yam, mango, pineapple, and chocolate to name a few.  You can add coconut powder and coconut strings, grated purple yam, mango puree, pineapple juice and tidbits, chocolate chips and ground chocolate in the batter.

You can put them in a festive or clear plastic bags and tie with a sophisticated bow and give them away as gifts for Christmas.  Your friends will appreciate them, especially those who don’t have time to make them or own any steamer and yearn to have them.  Below are coconut and chocolate rice cakes I made last year.

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I and some people had been in quest to find the “authentic” recipe because they are just out of this world.  “Once you popped, you can’t stop” as the potato chips commercial say.  That’s how good they are.  My grandmother knew how to make them, but she passed on before I could ask her.  I tried all the recipes I could find on the web, but the results were not the same.  Moreover, the instructions were not that specific.  They don’t really give you the “secret” process on how to make them “authentic”.  Yes, I discovered there were many secrets making authentic rice cakes.  I experimented many times and almost gave up, but one day, I finally achieved it.   The rice cakes below were made with 100% rice flour and the ones above were a combination of rice flour and all-purpose flour.  My children loved them.

Rice Cakes
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I was so proud of myself.  But…guess what happened?  I lost my note in the process of tidying up.  It took me a long time to discover the “secret” and lost it that easily.  Believe me, I was extremely sad and disappointed that I stayed away from the kitchen for a very long time.  Yes, it was that important to me.   It reminded me of my childhood and my grandmother.   I miss the good old days and my beloved, gracious grandmother.  I feel comforted making the authentic  rice cakes somehow. 

My quest now is to find the recipe I created.  It’s a must!  I could not remember all the ingredients and the measurements.  So, I settled to create the yucca rice cakes for now until I find the time to do all the experimenting I did previously using the 100% rice flour.

Ingredients:

• 1 ½ cup of rice cake flour mix (available at Asian stores)
• 1/2 cup of frozen grated cassava or yucca root, completely thawed
• 1 C firmly packed dark brown sugar
• ½ C sweetened coconut flakes
• 1 ¼ C water
• 5 teaspoons vegetable oil
• Butter

Note:  You will need a steamer, a mini muffin baking tin, a pastry brush, and cheese cloth

Directions:

• Add about 1/2 of water in the steamer.  Wrap the lid of a steamer with cheesecloth to prevent water from dripping to the rice cake batter while cooking.  Cover the steamer.   Bring water over high heat to a rapid boil.
• Add the rice cake flour, water, coconut flakes, dark brown sugar, 1/2 cup grated cassava, and oil in a large bowl.   Whisk until well mixed. Let stand for 5 minutes.
• Scoop the batter into the buttered 12-piece mini muffin pan and steam for 15-20 minutes* or until cake is shiny and bounce back when pressed.
• Brush the top of the steamed cakes with butter. Transfer to a serving platter or a basket lined with wilted banana leaves and serve warm or at room temperature.  When cooled, cover the mini rice cakes with a plastic wrap to prevent skin from forming.   Enjoy.

*Note:  Cooking time and achieving the crack in the center of the rice cakes varies depending how rapidly the water is boiling.  Adjust accordingly.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

~Anna

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Yucca Bites

Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?

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I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents.  They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold.  I remember my cousin’s wife put  them in a pot with water and steamed it.  It was very good.  So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead.  This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it.  It’s chewy and delicious and can you believe it has fiber?  This is clean eating folks.  It’s steamed and made with only four ingredients.  A  healthy, satisfying dessert or snack I promise it would make you swoon.  Another chocolate lover pick.

Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes.  It is low in fat and has generous amount of vitamins and minerals according to  my research.   You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html.   Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.

Yucca Root (Cassava)

Fresh and frozen grated Cassava

Shape into an inch balls.

This is what it looks like when it’s cooked.

Jazz them up with colorful party picks and serve them at your party.

Yucca dipped in melted chocolates.

You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party.  Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out.  Remove the wrapper before serving.

*Note:  This recipe yields for only 10 yucca bites.  Just double or triple the recipe if you want more. 

Ingredients:

• 1/4 cup firmly packed coconut flakes
• 1 cup frozen and thawed shredded Yucca root or Cassava
• 1/4 cup + 2 tablespoons  firmly packed dark brown sugar
• 1 cup Ghirardelli dark chocolate chips, melted

Directions:

1. Bring water in a steamer to a rapid boil.
2. Squeeze the yucca to remove any excess liquid.
3. Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
4. They will plump when you cook them, so don’t make them bigger than an inch size.
5. Place them in the steamer and steam for 50-55 minutes.  Remove and let cool for 15-20 minutes.
6. Poke one of the yucca balls with a toothpick and dip in melted chocolate.  Place on a plate lined with wax paper.
7. Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole.  Let the chocolate harden.
8. Repeat with the remaining yucca balls.  To make Yucca truffles, dust the balls with cocoa.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Have a great day!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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