Enyucado is a traditional cake from Colombia’s Caribbean coast made with grated cassava, coconut, costeño cheese, sugar, and anise. Its flavor balances the sweetness of coconut with the salty character of the cheese, while cassava gives it a moist, dense texture.
It is commonly sold in bakeries, snack stands, and family gatherings throughout Colombia’s Caribbean region. It is usually cut into squares or diamonds and served at room temperature as a snack or dessert.
Ingredients
- 900 g fresh cassava, peeled and grated (about 6 cups)
- 250 g grated costeño cheese (2 cups)
- 200 g granulated sugar (1 cup)
- 75 g freshly grated coconut (1 cup)
- 400 ml coconut milk (1 can)
- 50 g melted butter (3 tablespoons)
- 5 g anise seeds (1 teaspoon)
- 2 g salt (½ teaspoon)
- 5 g butter (1 teaspoon), for greasing the pan
Preparation
- Prepare the oven and pan, preheat the oven to 350 °F. Grease a 9 x 13-inch baking dish or a similar rectangular pan with butter.
- Mix the ingredients, add the grated cassava, costeño cheese, sugar, shredded coconut, coconut milk, melted butter, and salt to a large bowl. Rub the anise seeds between your hands to release their aroma, then add them to the bowl.
- Make the batter, mix thoroughly with a sturdy spoon or clean hands until all ingredients are evenly combined. The mixture should be moist and thick, with no excess liquid pooling separately.
- Bake the enyucado, spread the mixture evenly in the pan and bake for 45 to 55 minutes. Remove it when the edges are golden and the surface looks set.
- Cool and cut, let the enyucado rest in the pan for 20 minutes. Cool it completely, cut it into squares or diamond shapes, and serve.
Chef’s Tips
- Grate the cassava finely for a more even texture.
- Do not add extra salt because costeño cheese is naturally salty.
- Let the enyucado cool before slicing so it holds its shape.
- Use fresh coconut when available for a more fragrant result.
Traditional Variations
Some Caribbean Colombian families replace part of the sugar with grated panela. Other versions use less coconut or omit coconut milk, although the combination of cassava, costeño cheese, coconut, and anise is one of the most representative coastal styles.
How to Serve
Serve enyucado at room temperature, either freshly baked or fully cooled. It is traditionally enjoyed on its own in small portions as a snack or dessert.
It pairs well with Colombian coffee, hot chocolate, or chilled oatmeal drink.
Recommended Accompaniments
- Colombian coffee
- Hot chocolate
- Chilled oatmeal drink
- Extra costeño cheese
Did You Know?
Although cassava is the base of enyucado, costeño cheese gives it much of its Caribbean identity by adding a salty contrast to the coconut and sugar. In some traditional versions, the mixture is also steamed in banana leaves.
Frequently Asked Questions
Yes. You can use frozen cassava as long as you thaw it completely and drain it very well before grating or processing it. Fresh cassava usually gives the most traditional, firm texture, but frozen cassava can work well when it does not contain excess moisture.
It should be moist and dense, yet firm enough to cut into squares once cooled. It should not be liquid in the center. Cassava keeps a slightly grainy texture that is different from a wheat-flour cake.
Store it in a tightly covered container at room temperature for up to 2 days in cool weather. You can also refrigerate it for up to 5 days. Before serving chilled enyucado, let it rest briefly at room temperature or warm it gently to restore its texture.
