Argentine Mantioca
1 kg yuca
½ kg granulated sugar
½ cup shredded coconut
½ cup coarsely grated cheese
1 tbsp aniseed
butter
1 small bay leaf
salt
Peel and grate the yuca into a medium-size bowl. Add the granulated sugar, the grated coconut, the cheese, and the aniseed. Mix until you obtain a chunky paste.
In a medium-size saucepan, melt a knob of butter over medium-low heat. Place a bay leaf on the bottom of the pot. Pour the mixture onto the leaf and cook until the mixture turns a golden brown.
Transfer the enyucado onto a greased baking sheet.
Allow it to cool, then cut it into small squares.
1 kg yuca
½ kg granulated sugar
½ cup shredded coconut
½ cup coarsely grated cheese
1 tbsp aniseed
butter
1 small bay leaf
salt
Peel and grate the yuca into a medium-size bowl. Add the granulated sugar, the grated coconut, the cheese, and the aniseed. Mix until you obtain a chunky paste.
In a medium-size saucepan, melt a knob of butter over medium-low heat. Place a bay leaf on the bottom of the pot. Pour the mixture onto the leaf and cook until the mixture turns a golden brown.
Transfer the enyucado onto a greased baking sheet.
Allow it to cool, then cut it into small squares.
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