Yuca and Coconut Cheese Torte

There was just enough time Saturday morning to try a new recipe from the South American cookbook that I brought from the USA.  Joel liked the result so much that he insisted I share it with other people. The flavor reminded him of tapioca.

You might be able to find fresh yuca in the produce section that features foreign goods.  You might also look close to potatoes and other roots. It is long, brown and hairy on the outside but very white on the inside.

Enyucado

Yuca and coconut torte

Makes 16 squares

The South American Table

Maria Baez Kijac

pg. 304

"This is a specialty from the Atlantic coast of Columbia, where it is not unusual to mix savory dishes with sweet ones. Enyucado is served as a side dish with meat or as a snack with coffee in the afternoon. Some versions use coconut milk, others just grated coconut, and some cooks prefer to mix both. Most classic versions do not use eggs, as this recipe does. This version comes from a friend, Sol Name, who prefers the lighter texture the eggs create. "

1 pound fresh yuca, trimmed.

½ cup sugar

4 ounces brick cheese, shredded, or 5 ounces Mexican queso fresco, crumbled

3/4 cup grated fresh or frozen unsweetened coconut

½ cup whipping cream

1/3 cup (½ stick) unsalted butter, melted

½ teaspoon anise seeds, crushed, or ½ teaspoon pure vanilla extract

2 large eggs, lightly beaten

1. Cut the yuca crosswise into 2- to 3-inch pieces. With a sharp knife, make a cut lengthwise through the bark and pink skin of each piece. Place the knife under the skin to loosen it and pull the skin and bark away. Rinse each piece as you peel it and keep submerged in cold water until you finish all the pieces. Cut the peeled yuca into 1-inch pieces, place in a food processor fitted with the steel blade, and process until rated. Transfer to a large bowl, add all the remaining ingredients, and mix well.

2. Preheat the oven to 350*F. Butter a 9-inch square baking pan.

3. Transfer the mixture to the prepared pan. Bake on the upper oven rack until golden, about 45 minutes. Let cool to lukewarm, cut into squares, and serve warm or at room temperature.

 

 

 

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