Ulog # 043 | Preparando Buñuelos de Yuca

Greetings, Uloggers and Steemians

On Saturday afternoon I ran into a friend of mine, Carlos, whose sons, Agustín and Augusto, I have been teaching English to on Saturday mornings. They were buying papelón (a hardened molasses bar, also called panela, unrefiened whole cane sugar) because Agustín (14) wanted to prepare some buñuelos, a Venezuelan treat made with yuca (cassava/manioc). They invited me and agreed to pick me up on Sunday afternoon.

So, that's what we did on Sunday. I could not resist the invitation. I have the fondest childhood memories associated with the taste of this delicious dessert. I had prepared some a couple of years ago and even though they tasted good, they did not have the texture and consistency of the ones I remember eating when I was a kid.

Agustin is a young smart teenager who likes to do a bit of everything. He had not prepared buñuelos before, but was willing to try, and he is quite a sweet-tooth, like me. The funny thing is that he proposed the idea and, according to his mother, he only filled the pan with water for the yuca. I was fine with that. I enjoyed helping prepare this delicous dessert. Next time, they want to make churros!

We had a wonderful time. It so happened that there was not one recipe in particular that we would follow, so, my friend's wife ended up calling a sister and we combined her instructions with some online suggestions and our own take on the recipe.

The result was a differently shaped buñuelo, but a delicious one nonetheless. I could travel in time as I tasted them still warm. They had the perfect texture, crunchy outside, soft inside, and the syrup was perfect.

This is the recipe we ended up making:

For about 2 Kg of Yuca (cassava)
Salt (2 tea spoons)
Butter (2 spoons)
2 eggs
Cheese of your preference (about 300 grams grated)
1 papelón (bar of molasses) for the syrup (some people make it with sugar).
Spice cloves
Cinnamon sticks (2)
Vanilla extract.
Sugar (a cup). For the cassava

_{Me friend, Carlos, adding some extra syrup}

Procedure

1. Peal the cassava, cut, wash and boil in salted water for about 20 minutes or until they feel soft.
2. Rinse the boiled yucca, smash it into a dough (with potatoe masher or electric mixer).
3. Add grated cheese, eggs, butter, some sugar (optional), and vanilla extract. If the dough gets too sticky, add some all purpose flour.
4. Make the little ball of buñuelos and deep fry until they look dark gold and crispy (in our case, we made them flat, like little arepas, to allow them to fry well in a shallow pan).
5. In a separate pan melt the papelón with a cup of water, add the cinnamon sticks and the cloves (some people also add a bit of vanilla extract).
6. Let the syrup cool off a bit (remove cinnamon sticks and cloves) and pour over the fried balls when they are still warm.
7. Serve warm (some people like them cold).

_{Little Augusto eating his 5th by the time I had eaten my second}

Thanks for your visit

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