My aunt makes a delicious cassava (mandioca) bread. I had asked her for the recipe and she gladly sent it to me with my cousin Ucha. It's been over a year since I had this recipe waiting to be published. Last week I decided to make a couple of coconut desserts with coconuts from our farm, and it was the perfect opportunity to bake this pudding like, cassava bread to photograph and share.
Strangely, when I woke up my baked goody had a big triangle piece missing... Mr. M had served himself a delightful breakfast. This bread has a similar taste to the yuca fritters (arepitas de yuca) with the difference that this is a bit sweeter, has shredded coconut and it's baked. There are many variations of this bread, but this is my Aunt, Elena Paulino's recipe with some adaptations, I added an egg and more sugar.
I can not fail to mention that another loved aunt also made this recipe, Tia Maria Alvarez, who was my father's aunt. I remember when I used to visit her in Santiago, on two occasions she offered me this sweet yuca bread. While making this recipe I was filled with fond memories of her. I hope this recipe will be useful for any of her daughters or granddaughters that may not know how to prepare this bread. I am sure they will enjoy remembering their mother's/grandmother's cooking. God rest her soul.
Cassava Bread, Pan de Yuca
A unique cassava bread with coconut and anise seeds. It is very simple to prepare, especially if you have a husband who helps with the task of grating of the cassava. :) Enjoy this gluten free recipe.
4 - 4¾ cups grated cassava / yuca (4 LBS = 2 kilos)
1 ½ cup grated coconut (1 coconut)
3 Tablespoons sugar (75 g)
1 Tablespoon melted butter (15 ml)
½ teaspoon anise seeds or to taste
¼ teaspoon salt
1. Peel, grate or process about 3-4 pounds (2 kilos) of cassava. Squeeze with a cloth or colander to remove all the liquid out of it. Grate or process the coconut as well, measure and mix the two ingredients in a bowl, add all the remaining ingredients and stir until combined.
2. Grease a baking pan, I used an 11" (28 cm) tart pan . Pour the mixture into the pan, with the help of a spatula or spoon spread out the batter evenly. Cover with foil and bake at 350˚F (175˚C) for 50 minutes. When the cassava has a crystalline appearance, it is already cooked, remove the foil paper and leave in the oven for 10-15 minutes until golden.
3. Serve warm or cold, accompanied by a juice, hot cocoa or coffee. Bon appetit!
Yield: 12 servings.
Notes: It tastes even better the next day.
Esta receta en español aquí: Pan de Yuca.
No temptation has seized you except what is common to man. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can stand up under it. - 1 Corinthians 10:13.