Yucca Buns Recipes

YUCCA BUNS

Steps:

• Preheat the oven to 350°F
• Line a baking pan with aluminum foil, and coat with nonstick cooking spray.
• Set aside.
• Combine the tapioca flour and baking powder together in a large bowl.
• Stir in the cheese and egg yolks.
• Mix until the dough forms a ball.
• Lightly flour a work surface and turn the dough out.
• Knead the dough with your hands until the dough is smooth, even-textured, and not sticky.
• If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
• Divide the dough into 10 even pieces and with your hands, roll each into a ball.
• Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet.
• Bake until the rolls are pale gold (not browned), about 15 to 20 minutes.
• Cool on a wire rack for 5 to 10 minutes and serve while still warm.

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

YUCCA BUNS (PAN DE YUCCA)

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
• Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
• Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.
• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

YUCCA FLATS

Steps:

• Dissolve confectioners' sugar in the rum in a gallon size glass jar. Add the cherries, oranges, lemons, and limes. Fill the jar with ice, and screw on the lid; shake until the mixture is very cold.