Enyucado is a traditional recipe from The Atlantic coast of Colombia. It is a cake made with shredded yuca, cheese, coconut and star anis seeds and is sweet with a wonderful texture.
I receive a lot e-mails from my readers asking me when I will be writing about certain favorite traditional Colombian recipes and this Enyucado is one of them. So, here is the recipe everyone. It was really easy to make and absolutely delicious. I hope you enjoy it.
Ingredients
3 cups shredded yuca or cassava
11/2 cups queso fresco, grated
1 cup sugar
1 tablespoon butter, melted
3/4 cup grated coconut
1 cup coconut milk
1 teaspoon ground star anis
Directions
1. Preheat the oven to 400F.
2. In a large bowl place all the ingredients and mix well.
3. Place the mixture in a buttered baking dish and bake for about 45 to 50 minutes or until golden browned. Let cool, cut into squares and serve.
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{ 48 comments… read them below or add one }
I have never had enyucado before. It looks so inviting!
Yet another amazing recipe that I must try out! (I’d better get started soon) I’ve had Filipino and Vietnamese cassava cakes and love them both; I know that I will love Enyucado, too, especially with the queso. Can I use frozen shredded cassava for this?
Tangled Noodle- Yes, you can use frozen cassava.
This look absolutely amazing Erica!!! me encnata! besoos gloria
Yuca is another ingredient we don’t get in Greece but still it looks great and I am sure I would love it.
This looks like a wonderful dessert!
Erica, this looks delicious. The cake looks extra moist (almost wet) and sweet. I bet this is sooooooo good.
Had you ever made Enyucado before you received all of those requests? If this was your first attempt, it came out really beautiful.
Devon- It was the first time. Thank you!
This sounds delicious and not difficult – and I love that you say it’s ok to use frozen yuca/cassava…because it is! I have some left over from my recipe for Nicaragua today and I may just try making this. Thanks Erica.
What an interesting recipe. I really want to try it. It looks amazing!
Hi,
As a Colombian from the Caribbean coast (where Enyucado is from), I can say that you don’t have to use Star Anise if you don’t have any. Regular anise is fine, actually it is more common to use regular Anise than Star Anise, which I guess must be very tasty too.
Erica, do you have the recipe for Pastel de Yuca? Its like our Costeño (from the Colombian Caribbean coast) version of Shepherds Pie.
Hi Pilar- I ate Pastel de yuca at a friend’s house in Cartagena 12 years ago! I have to call her for the recipe.
Thank you so much for your comments. I love all the suggestions you usually give me and my readers
if you have any good recipes, just send them to me and I will try and publish them.
Wow – this is a quick and easy recipe. It looks pretty with the star anise atop!
I had no idea you could make cake with yuca. Delicioso!
Waw !!! I have never seen this recipe before,…this is surely a must try, Erica!!
Very apart & intersting flavours!
Thank you all for the comments!
Oh my this is absolutely to-die for! I am definitely making this soon. Coconut and cassava! Two of my favorite things.
Erica habia oido hablar mucho del Enyucado pero no lo habia visto nunca, el tuyo se ve riquisimo
Wow, this sounds amazing, yet again combo I would not have thought to put together with the cheese, and star anise – must try soon!!!!
Very interesting ingredients put in together to create a beautiful looking cake. Wish I could taste the flavor.
Thank you everyone for visiting!
I’ve never had anything like this, but it looks amazing! I love the different textures — the smooth inside and the crispy outside…perfection!
Que ganas me están entrando de salir a comprar una yuca.
Que bueno que tiene que estar!!
Me apunto la receta.
Un beso.
This looks so good. I love cassava. What can I substitute for queso fresco?
Cynthia- Farmer cheese.
I can give you mine, Erica. Trust me you will not be disappointed. I’ll send it to you later this week.
Pilar- Thank you so much!
This really looks amazing…I love coconut…Ive never had yuca.
although i’m unfamiliar with both yucca and cassava, the very presence of coconut makes this appealing to me. i also think the mouthfeel must be out of this world!
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Thank you guys!
Looks delicious! I don’t think I have ever had cassava…but this looks like my kind of dessert!
I love your Colombian recipes Erica! This looks wonderful
It reminds me of a Fijian style cassava dessert too!
Wow, I never had that, but it looks delicious. I want to try that If I can find cassava here.
que bueno encontrar sobre uno de los aperitivos tipicos de mi departamento el Chocó…el enyucado.
Somewhat similar to a sort of cake we make in Trinidad and Tobago called cassava pone.
I know Anise is a main seasoning, but I hate Anise do you have a suggestion as what and if I could switch it up with?
Thanks
Erika- You can omit the anise., But that give a special flavor to enyucado
Oh wow, I love this recipe! I’ll have to look out for yuca. Definitely a keeper!!
Thank you all for taking the time and leave a comment!
My garndmother used to make enyucado, i never learned how to,Ijust remember the wonderful texture and special star amise flavor. She used to add fruit or raisins to hers, can you tell me how to do it. Thanks, I’ll make it at once, how wonderful to have your recipe, and bring back those happy, carefree days.
Bmenina- I didn’t add fruit to the enyucado before, but maybe one of the readers can help you!
Erica que delicia yo no sabia que la receta fuera tan sencilla. Me acuerdo que en mi casa lo hacian pero siempre me parecia que llevaba mucho trabajo. Voy a probar la receta y te cuento. El enyucado es una verdadera delicia tropical que es muy unica. Me encantan tambien las recetas de los aguacates rellenos de camarones. Por casualidad no tienes la receta del arroz de plato maduro? Es espectacular.
Saludos y me encanta tu website!!!
I just found your website, and I love your recipes. I especially like your enyucado! Thanks!!
Erica..
Can I substitute condensed milk for the sugar?
Also, I have a question about the yuca. Do I use frozen yuca and defrost then shred? Or, do I use fresh yuca, peel it and then shred? I’ve never worked with fresh yuca so not sure.
Lastly, the coconut. I will look for fresh coconut but if I cannot find can I use unsweetened dry shredded coconut?
I plan to make this to surprise a friend of mine who is from Baranquilla. He requested anything “Colombiano” for our 4th of July celebration..go figure!! I think he’s homesick for Colombian food!! As I would be, too.
Adriana- I didn’t use condensed milk in this dish, but you can try it.
You can use frozen or fresh yuca.
You don’t have to use fresh coconut. Packaged unsweetened coconut is fine.
Muchas gracias..this turned out wonderfully. I did use the condensed milk instead of sugar.