Enyucado con Panela

Cassava Cake with Panela

Preparation info

  • Difficulty


  • 16 to 20


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is made the same way as the preceding recipe, only panela* replaces the sugar. In this recipe, panela can be substituted with the same amount of dark brown sugar.


  • 1 pound grated panela*
  • cups (about 2 coconuts) finely shredded fresh coconut
  • 2 cups (1 pound) finely shredded white farmer’s cheese*
  • 4 tablespoons melted butter
  • 2 teaspoons whole aniseed
  • 7 cups (about 4 pounds) finely shredded peeled yuca* or cassava


  1. In a small pot over medium heat melt the panela in ½ cup of water. Cool.
  2. Preheat the oven to 350°F. Place 1 cup of coconut, 1 cup of cheese, ¼ of the melted panella, 2 tablespoons of melted butter and ¼ teaspoon of aniseed in a small bowl. Mix with a fork and set aside.
  3. Place the remaining aniseed into a coffee mill and grind to a powder.
  4. In a medium bowl place the yuca, the ground aniseed, and the remaining coconut, cheese, panela, and butter. Mix with your hands or with 2 forks.
  5. Place in a buttered 10 by 14-inch baking pan. Sprinkle with the reserved mixture from the second step.
  6. Bake for 45 minutes or until lightly browned. Let cool and cut into brownie-like squares to serve.