Steps
1. With a sharp knife, scrape the thin brown peel of the yuca and discard.
2. Grate the yuca into very small particles.
3. Using your hands, squeeze and press the grated yuca to eliminate as much liquid and starch as possible.
4. Wrap the yuca in a cotton towel or a cheese cloth. Weigh it down with a heavy object for at least 6 hours. This procedure will help dry the flour, by releasing more liquid and starch.
5. Catibia flour, when ready to use, must be lightly moistened.

Comments
This flour is used to make cassava bread, turnovers, and desserts.

Source
Dominican Cookbook