Everyday meals

Bollo de yuca

A sweet, buttery cassava dough steamed wrapped in bijao leaves, which give it a delicate aroma. A classic at festivities and family meals in Panama.

1 h 30
4 servings
Medium
Budget-friendly
🇵🇦 Panama

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Instructions

Rinse the bijao leaves, pass them quickly over a flame to soften them, then pat them dry.
Finely grate the yuca using a fine grater or a blender, then squeeze out the excess water.
In a bowl, mix the grated yuca with the sugar, salt, anise and melted butter.
Gradually add the coconut milk until you get a soft dough, neither too runny nor too firm.
Spread the dough in the centre of each leaf, add cheese if using, then fold the leaf into a parcel.
Tie the parcels and place them in a pot of boiling water, making sure they don't fully soak.
Cover and steam for 50 to 60 minutes, checking the water level.
Let rest for 10 minutes before opening the parcels and serving warm.

Variations and tips

Cheese version. Add slices of fresh cheese to the centre of each parcel for a salty contrast.

Using what's available. Without bijao leaves, use oiled baking paper; the flavour will be a little less fragrant but the cooking method is the same.