Saturday, October 18, 2014
The rice yeast balls can be found online or most International markets. There are both Chinese and varieties from the Philippines. I usually use the variety from the Philippines it is the "Rotary" brand. (This is what I buy locally Ragi Manis )
1 1/2 cup mashed fermented Yuca***
2 teaspoons melted coconut oil
1 teaspoon baking powder(homemade, 1 teaspoon baking soda, 1 teaspoon tapioca starch,2 teaspoons cream of tartar)
1 dash pink himalayan salt
1/2 teaspoon vanilla extract(homemade vanilla beans soaked for months in potato vodka)
(you can add a bit of sugar, but the fermented yuca is sweet by itself it just isn't needed)
Mash the fermented yuca smooth in the bowl(in the center of each root is there is often a "core" they will look like thick threads or strings, remove and toss those), blend in the rest of the ingredients until smooth.
On a medium low well greased skillet make your pancakes. Low and slow. Without flour these are delicate, so these will take an extra gentle hand to flip.
Peel and cook your yuca. Boil about 15-20 minutes till tender.
Cool to room temperature
Use "rice ball yeast". I smash the yeast ball(1 ball per about 4 medium roots)till it is powdered and rub all over the yuca. I covered it up snug and placed on top of the fridge(where it is warmer) for 3 days. You know it is done when it smells fruity,boozy and is mushy and sweet. Keeps well in the fridge for a couple weeks.