Cassava (or Kamoteng Kahoy or Mandioca)

In the Philippines, cassava is called kamoteng kahoy which literally means wooden yam. They are usually prepared to make sweets, the most popular I know of is cassava cake. I also remember eating them just boiled and sprinkled with freshly-grated coconut and a little sugar. Mmmm, simply yummy.

In Brazil, cassava is called mandioca. Brazilians eat them in a variety of ways, mostly in savory dishes. Nothing makes my husband more happy than eating them just boiled, slathered with butter and a pinch of salt.

I found a cassava recipe from A Scientist in the Kitchen called Pasingaw (means "to steam", I think) and was intrigued. I don't think I have had this before. So I was off to my favorite market to get cassava but couldn't find any. Luckily, the market carries frozen bags of freshly-grated cassava so picked those up along with frozen freshly-grated coconut as well and I was good to go.

I wanted to make them small enough to be eaten in a couple of bites so I used a mini muffin tin and placed them into my wok to steam. Twenty minuted later, mmmm, simply yummy.
Pasingaw
makes 24 mini muffins

1 bag (16 oz.) frozen grated cassava, defrosted
1 cup grated coconut
3/4 cup brown sugar
2 Tbsp. butter, softened

Prepare steamer (or wok) by heating water to a simmer. Butter sides and tops of a mini muffin pan with butter.

In a medium bowl, mix cassava, coconut and sugar together until well-combined. Spoon into pan and dab a little more butter on top. Place in steamer for about 20 minutes. Serve with more grated coconut.