Sunday, April 18, 2010
Cubans will make dessert out of anything. My grandmother used to make a tomato dessert, my mom was famous for making dessert with grapefruit rind, dulce de toronjas, what a chore that was! But what dazzles me the most is making dessert out of yuca and malanga. I adjusted this recipe from Three Guys in Miami to fit my available midwestern ingredients....you can click here
2 cups ground yuca (one large yuca root)
2 cups ground potatoes (2 large potatoes)
1 tsp salt
2 tbsp lemon juice
2 egg yolks
2 cups flour sifted
1 tsp baking soda
vegetable oil for frying
Bring about five quarts of water to a boil. Peel the yuca and the potatoes and place in boiling water. Add lemon juice. Reduce heat to medium and cook until soft, but not mushy. Drain. Remove woody parts from the center of the yuca. In a food processor or food mill grind the cooked yuca and malanga until very fine a pasty. Remove any chunks.
Beat the egg yolks and blend in the salt, flour and baking soda. Add the ground yuca and potato. The dough should be thick enough to roll. Take about a tablespoon of the dough and roll on a l.ightly floured surface making a long strand. Twist it into a figure 8 or a small circle. See picture. (makes about 2 dozen, I refrigerated a batch for the next day)
Deep fry the dough pieces in hot oil until golden brown, light and fluffy.
Traditionally these are served with an anise syrup or they can be sprinkled with cinnamon sugar. I sprinked some with powdered sugar, and the rest we ate straight out of the fryer.