Bollo de Yuca is a cassava steamed roll popular in the Caribbean region of Colombia. These rolls are usually served with Colombian fried food like butifarra, chorizo or chicharrón.
Bollo de Yuca (Yuca Wrapped)
Ingredients
- 2 pounds yuca or cassava
- Salt to taste
- Corn husks or aluminium foil for wrapping
Instructions
- Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.
- Drain the yuca and remove any fibers from the center. Transfer to a large bowl,add salt and mash.
- For each cake arrange 2 corn husks on a work surface. Divide the mashed yuca evenly and place in the center of the husks.
- Roll the corn husks so that the filling is completely enclosed. Twist and tie the ends.
- Have a pot with water ready for steaming. Steam the cakes, covered, for 1 hour.
- Serve with chorizos on the side.
Nutrition
Calories: 363kcalCarbohydrates: 86gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 32mgPotassium: 615mgFiber: 4gSugar: 4gVitamin A: 29IUVitamin C: 47mgCalcium: 36mgIron: 1mg
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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!
Michelle
y el bollo de mazorca donde esta? me hace falta 🙁
Erica
Here is my link for envueltos de chocolo https://www.mycolombianrecipes.com/colombian-style-wrapped-corn-cakes-envueltos-de-chocolo/
Ana
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. 🙂
Erica
Ana- All those recipe are here.....Check the recipe list.
Carla
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?
Thanks.
VivianV
Erika,
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.
V.
Erica
Vivian- Thank you so much for your comment!