Bolitas de Yuca con Melado

Sweet Yuca Balls

Preparation info

  • Difficulty


  • 3

    dozen ½ inch balls

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These yuca balls melt in your mouth, with the woodsy sweetness of the panela* and cinnamon! They are my brother Ed’s favorite dish, and one my mother always makes for him when he flies home!


  • 2 pounds peeled yuca*, fresh or frozen
  • teaspoons salt
  • 2 cups oil for frying
  • 1 recipe of Melado


  1. Cut the yuca lengthwise into 1-inch pieces. They will be half-moon-shaped chunks, since yuca is a cylindrical vegetable and is usually cut in long, half-cylinders. Remove the center stem.
  2. In a small stockpot place the yuca and 3 teaspoons of salt, and cover completely with water. Simmer over medium heat until the yuca is so soft that you can insert a knife smoothly into it—about 20 minutes for good yuca. It should feel like a potato when done.
  3. Remove the yuca from the water. Sprinkle with the remaining ¼ teaspoon of salt and mash with a potato masher or pass through a molino* (corn mill).
  4. Form balls of about 1 tablespoon of mashed yuca.
  5. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the yuca balls and deep fry for 2 minutes. Remove them with a slotted spoon and drain on paper towels. Let cool for 2 to 3 minutes to set the shape.
  6. Place on a serving dish and pour the Melado over them. Enjoy!