1 kg of yucca or cassava
1 cup of coconut milk
1 1/2 cups of water
2 tablespoons of sugar
1 pinch of salt
1/2 tablespoon of melted butter
2 eggs
1 kg of yucca or cassava
1 cup of coconut milk
1 1/2 cups of water
2 tablespoons of sugar
1 pinch of salt
1/2 tablespoon of melted butter
2 eggs
Cut the yucca into pieces
Make a cut in the rind along its length
Gently remove the rind with the tip of a small knife
Wash thoroughly under running water
Grate the yucca
Place over a fine cloth, such as cheesecloth or a flour sack towel
Squeeze well into a bowl
Let the liquid repose for about 15 minutes until the gum settles at the bottom of the container
Drain only the liquid, leaving the gum at the bottom of the refrigerator
Mix the grated yucca with the gum
Add 1/2 cup of coconut milk and water
Combine the sugar, salt, melted butter, and eggs
Mix well
Place the mixture into a greased ring mold, approximately 9 inches in diameter
Bake in a preheated oven at 200°C for 30 minutes
Remove from the oven and brush with 1/4 cup of coconut milk
Return to the oven and bake at 250°C for an additional 30 minutes or until lightly golden
Remove from the oven, let cool completely, then unmold
Serves 12.
