Enyucado or Cassava Cheesecake is a Columbian recipe is a sweet treat that is very popular along the Caribbean coast of Panama and Colombia.
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Enyucado ~ Cassava Cheesecake Cake
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- 3 cups yuca or cassava shredded
- 11/2 cups queso fresco cheese grated
- 1 cup sugar
- 1 tbsp butter melted
- 3/4 cup coconut grated
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 teaspoon anise stars ground
- Preheat the oven to 400F.
- In a large bowl place all the ingredients and mix well.3 cups yuca or cassava, 11/2 cups queso fresco cheese, 1 cup sugar, 1 tbsp butter, 3/4 cup coconut, 1 cup coconut milk, 1 tsp vanilla extract, 1 teaspoon anise stars
- Place the mixture in a buttered baking dish and bake for about 45 to 50 minutes or until golden browned.
- Cool on a wire rack for 10 minutes.
- Cut into squares and serve warm. Store cake tightly covered in the refrigerator for up to 4 days.
Did You Know
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. It’s a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.
Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a “food security crop”) in times of famine or food insecurity in some places.
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