Bollo de Yuca (Yuca Wrapped)

by Erica Dinho on July 20, 2010

Bollo de yuca

Bollo de Yuca is a popular dish from the coast of Colombia. It is mashed yuca or cassava, wrapped in corn husks, and is typically served as a side dish with chorizos and butifarras. Bollo de Yuca is kind of bland by itself, but serve it with chorizo, and you’ll have the perfect couple! There is another variation of Bollo de Yuca made with anise seeds and coconut, and those are delicious all by themselves.

Buen provecho!



(4 bollos de yuca)

  • 2 pounds yuca or cassava
  • Salt to taste
  • Corn husks or aluminium foil (for wrapping)


  1. Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
  2. Drain the yuca and remove any fibers from the center. Transfer to a large bowl ,add salt and mash.
  3. For each cake arrange 2 corn husks on a work surface. Divide the mashed yuca evenly and place in the center of the husks.
  4. Bollo de Yuca 1 step

  5. Roll the corn husks so that the filling is completely enclosed. Twist and tie the ends.
  6. Bollo de Yuca step 2

  7. Have a pot with water ready for steaming. Steam the cakes, covered, for 1 hour.
  8. Bollo de Yuca step 3

  9. Serve with chorizos on the side.
  10. Bollo de Yuca step  4

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{ 23 comments… read them below or add one }

1 Barbara July 20, 2010 at 9:55 AM

I might be able to make this, Erica! Using corn husks and I’m certain Whole Foods has yucca. But it sounds like the chorizo is the clue to a great dish. Have to make certain I get a flavorful chorizo.


2 Jeannie July 20, 2010 at 10:32 AM

What a coincidence! I made a yuca cake just last weekend! This yuca wraps looks interesting! We usually steam it whole not mashed.


3 Baking is my Zen July 20, 2010 at 10:58 AM

I love yucca. Interesting way of making it.



4 norma July 20, 2010 at 11:23 AM

Me encanta todo. Colombian chorizo is so tasty. This reminds me of tamales.


5 momgateway July 20, 2010 at 11:43 AM

how interesting……we make something similar to this (wrapped in banana leaves) but more as a snack—with sugar and coconut milk…it’s pretty good….do you make your own chorizo? I’ve been looking forever for a great Spanish chorizo recipe (not the Mexican version with vinegar in it)…thanks for the post


6 Anna July 20, 2010 at 12:48 PM

Mmmmm…I would definitely like that, I love yuca and with chorizo must be very yummy. It’s so difficult to find yuca around here….thou.


7 Kim July 20, 2010 at 2:01 PM

The bollo de yuca looks so cool served in the corn husk! Looks great with that chorizo.


8 rebecca subbiah July 20, 2010 at 4:35 PM

oh this looks super tasty


9 Anh July 20, 2010 at 7:51 PM

Fantastic post! This is new to me but I love the idea.


10 Simply Life July 20, 2010 at 8:07 PM

I LOVE yuca! This looks great!


11 Patty July 20, 2010 at 8:07 PM

Anything that compliments the flavors of Chirzo is a good recipe! This looks simple, but incredibly delicious! Yummy! thank you, as always, for sharing your recipes! I actually have some chirzo in the fridge, so all I need now is the yucca to make this dish come together!


12 peanutts July 20, 2010 at 9:50 PM

yumm, new idea for cassava,we get a lot of casava back home but its usually used for a sweet dish, now getting new savory ideas from you :)


13 grace July 21, 2010 at 4:57 AM

yummy! and some chorizo is definitely in order. :)


14 Erica July 22, 2010 at 9:25 AM

Thank you everyone!


15 Joan Nova July 22, 2010 at 4:19 PM

I know that has to be a marriage made in heaven. My mouth actually watered when I looked at this post…and I’d definitely like to hear more about the bollos with coconut and anise seed.


16 Oysterculture July 24, 2010 at 10:13 AM

This looks to be perfecct – love the combo with the chorizo. Cannot wait to try.


17 VivianV July 26, 2010 at 8:07 PM

I love bollos in all types: corn, plantain, yucca, with coconut, anise, cheese.
What a great contribution to your blog!
You can eat them with almost everything on earth (grilled meat, fresh cheese, fried pork, eggs for breakfast with sour cream, cured meats etc…)

But please note that you don’t need to cook the yucca, just grate/grind the yucca and mixing it with salt or another combination: anise, coconut, cheese etc, and go ahead and form the bollos into the corn husks, tied them on the ends and proceed to steamed for about 1 hour as directed on your recipe above… The result is even better.
I am from Barranquilla and bollos are part of my daily diet.
Hope you try and let me know
Thank again for such a wonderful blog.


18 Erica July 26, 2010 at 10:25 PM

Vivian- Thank you so much for your comment!


19 Carla July 27, 2010 at 2:56 PM

I love yucca, and not bland at all to me with salt and plenty of fresh lime. I make them instead of mashed potatoes quite often. Does cooking them in the corn husks add any flavor to them?


20 Ana August 10, 2011 at 10:37 PM

I’m happy with recipes from this page,I was wonder about bollo de yuca recipe now I’m waiting for this comming weekend to make them. I’m from Barranquilla, and my parents from Bucaramanga. I love food from my city but I don’t know how to cooked. If someone has recipes like bollo de angelito, arepa de huevo, sopa de guandules con carne salada, deditos de queso, arepas de anis, etc,….. I’ll really appreciate it. :)


21 Erica August 11, 2011 at 8:40 AM

Ana- All those recipe are here…..Check the recipe list.


22 Michelle September 25, 2012 at 8:46 PM

y el bollo de mazorca donde esta? me hace falta :(


23 Erica September 26, 2012 at 7:55 AM

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