TRADITIONAL COLOMBIAN ENYUCADO (CASSAVA CAKE)

The basic dough of traditional enyucado is made from: grated cassava , coconut ,anise and panela ( also name in other Latino American countries as : raspadura, rapadura, atado dulce, chancaca, empanizao, papelón, piloncillo o panocha and bake on bijao (Calathea lutea) o platain leafs.It is consume as dessert or garnish.

I would just like to say what enyucado is prepared and named differently in another countries and Costarican people name "enyucado" what Colombians name "carimañolas o caribañolas" (filled cassava buns ).

INGREDIENTES:

5 pounds of cassava
anise
1 Coconout
1 pound costeño cheese
1 Panela
2 bijao or platain leafs
125 gr butter
50 ml milk (optional)

If you dont have any ingredients already mentioned a hand try with this recipe ENYUCADO (ADAPTED)

INSTRUCCIONES:

1.Grate carefully cassava and coconut by tightest side of your grater. You have to do it carefully. Because if you don't, some of your nails or little pieces of your skin would be part of the secret ingredient which belongs to the dough.

2.With a knife scrape completely the panela until looks like as sand.

3.Grate the cheese by the huge side of the grater.

4.Divide the cheese in two equal parts mix one part with the remaining ingredients together and add the milk if the dought looks like dry..

5.Place bijao leaf on a baking pan of 30cm x 30cm , add the dough and spread it on completely till cover all the pan ,then add the missing cheese.