[Recipe + Video] Pan de Yuca (Easy Yuca Bread)

🧂 Ingredients

• 1½ pound yuca (cassava)

  [0.7 kg] (cassava), peeled and washed
• 1 cup chicken broth

  unsalted
• 3 tablespoons salted butter
• 1 tablespoon aniseed
• 1 teaspoon salt
• 1 pound pork cracklings

  (chicharrones)
• vegetable oil

  to rub on your hands and grease baking tray

Instructions

• 1 Grate using the least coarse side of the grater, or using the grater attachment
  of your food processor (which I did).
  
  Place the grated cassava on a clean cotton cloth and squeeze as much liquid as
  you can. Catch the liquid into another container. When you have finished
  straining the cassava, measure the amount of liquid that you extracted
• 2 Measure that same amount of chicken broth (I used 1 cup of broth, the amount may
  vary depending on the cassava you use). You may discard the liquid extracted
  from the cassava.
• 3 Add the cracklings to the cassava mixture and mix well.
  
  Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and
  mix well.
• 4 Place the mixture in a large non-stick pan and heat over low heat. Cook stirring
  constantly, turning the mixture at the bottom until it turns into a darker, more
  translucent color (see the picture of mixture halfway through the process).
  
  Once it is completely cooked, and is sticky and translucent, remove it from the
  heat and place it into another container (to stop the cooking process). Let it
  cool down to room temperature.
• 5 Rub oil on your hands and place ¼ cup of mixture on your hand. Form balls with
  it and place it on an oiled baking tray or silpat.
• 6 Bake in preheated oven to 400 ºF [200ºC] until the top turns a light golden
  color (15-20 minutes).
  
  Remove from the heat, serve warm.

Nutrition Info