Bollos de Yuca are sweet, with the aroma of aniseeds and coconut. They are eaten alone or with Chorizos and Butifarras. These are not sold as widely as Bollos de Mazorca, but I believe they are easier to prepare, so go ahead and try them!
2½pounds peeled yuca* or cassava
1teaspoonanise seeds, ground
¼cupfresh unsweetened grated coconut (optional)
Oil for shaping, if necessary
Place the yuca or cassava in a medium pot and cover with water. Simmer for 15 minutes. The tip of a knife should enter easily about ¼ of the way into the yuca, which should be just a little under-cooked. Remove from the pot, drain, and set aside. Cool for 10 minutes.
Pass the yuca through a molino* or meat grinder into a bowl.
Add the salt, anise seeds, and coconut, if using. Divide the mixture into 4 portions of approximately ¾cup each; add some oil to your hands if the dough feels hard to manage.
Cut 8- by 6-inch aluminum foil strips, or arrange corn husks in the palm of your hand. Place one portion of the yuca mixture (¾cup) on each strip. Wrap as you would an envelope, folding in the top and bottom; use more than one husk if necessary to complete the task. Roll into log forms, and cover completely with the aluminum foil. Seal the foil carefully before rolling them to prevent leakage of water into the bollos or of the corn mixture into the cooking water.
Place the bollos standing up in the bottom of a 2-quart pot. Tie all the bollos together to keep them standing. They should fit tightly. Pour in enough boiling water to completely cover all the bollos and simmer, covered, for 45 minutes to an hour. They should feel set or hard to the touch.
Let rest for 5 minutes before serving. Peel the foil off and serve with Chorizos or Butifarras.