Cassava Custard (Bibingka)
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Eggs and Scallions with Toasted Cassava Flour
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).
This hearty soup is made with cassava, beef, chicken, and pork.
Meringue adds lightness and body to classic vanilla-scented tapioca pudding.