1 kg yuca
½ kg granulated sugar
½ cup shredded coconut
½ cup coarsely grated cheese
1 tbsp aniseed
1 small bay leaf
Peel and grate the yuca into a medium-size bowl. Add the granulated sugar,
the grated coconut, the cheese, and the aniseed. Mix until you obtain
a chunky paste.
In a medium-size saucepan, melt a knob of butter over medium-low heat.
Place a bay leaf on the bottom of the pot. Pour the mixture onto the leaf
and cook until the mixture turns a golden brown.
Transfer the enyucado onto a greased baking sheet. Allow it to cool,
then cut it into small squares.