Gluten-Free Cassava Cake (Banku)
A fermented cassava dough cooked into a soft ball and served with stew or soup. This recipe uses gluten free flour to ensure it is gluten free.
Ingredients
- 2 cups Cassava Flour
- 4 cups Warm Water
- 0.5 cup Gluten-Free Flour
- 1 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Mix cassava flour with warm water in a bowl until smooth. Cover the bowl and allow to ferment for at least 8 hours or overnight.
- 2After fermentation, add salt and gluten-free flour to the mixture and stir well to combine.
- 3Pour the mixture into a pot and cook over medium heat, stirring continuously to prevent sticking and burning. This process will take about 20-30 minutes until the mixture becomes thick and sticky.
- 4Once the banku is cooked, shape it into balls. These can be done using your hands or a spoon.
- 5Serve warm with your favorite soup or stew.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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