Cuban Buñuelos are made of Yuca and Malanga.
Yuca or Cassava (
Manihot esculenta) & Malanga (
Xanthosoma) are roots vegetables.
Buñuelos are a traditional dessert for Nochebuena (Christmas Eve dinner)
For the Buñuelos1 lbs of yuca (cassava)
1 lbs of malanga
1 teaspoon salt
2 egg
1 cup flour sifted
1 teaspoon salt
1 ½ teaspoons of ground anise
Vegetable oil for frying
For the Syrup3 cups of water
2 ½ cups of sugar
1 cinnamon stick
1 lime peel
¼ cup of star anise
Bring water to boil.
Peel the yuca and malanga and place in boiling water; add salt.
Reduce heat to medium and cook until soft, but not too mushy.
Drain and dry with paper towels.
Let cool.
Remove the woody center of the yuca.
Grind the roots vegetables (yuca & malanga) very fine.
Add the eggs & ground anise with the vegetable pure
Mix the dough by hand and slowly add flour until the mix no longer sticks to the hands.
-Very important to use the least amount possible of flour, because too much flour will turn hard buñuelos- To avoid using too much flour the trick is to follow step 3 & 4 carefully-
Roll the dough into a thin tube. Take about 10 inches of the tube and make a figure eight (
or infinity symbol.
Deep-fry the buñuelos in hot oil until golden brown.
Serve warm with anise syrup.
Anise SyrupIn medium saucepan, bring water, sugar, star anise, cinnamon stick and lime peel to low boil, stirring frequently.
Simmer until mixture has reduced to a honey-like consistency.
This year I make a lot of buñuelos, so I can give them to family as Christmas gifts to take home.
