{"id":14268,"date":"2026-06-25T13:14:40","date_gmt":"2026-06-25T18:14:40","guid":{"rendered":"https:\/\/recetas123.net\/enyucado-costeno\/"},"modified":"2026-06-25T13:18:55","modified_gmt":"2026-06-25T18:18:55","slug":"colombian-caribbean-enyucado","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-caribbean-enyucado\/","title":{"rendered":"Colombian Caribbean Enyucado"},"content":{"rendered":"\n

Enyucado is a traditional cake from Colombia\u2019s Caribbean coast made with grated cassava, coconut, coste\u00f1o 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.<\/p>\n\n\n\n

It is commonly sold in bakeries, snack stands, and family gatherings throughout Colombia\u2019s Caribbean region. It is usually cut into squares or diamonds and served at room temperature as a snack or dessert.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Enyucado<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Caribbean Enyucado<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
50<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
1<\/span> hr<\/span> 10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 12<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 285<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 900 g fresh cassava, peeled and grated (about 6 cups)<\/li>\n\n\n\n
  • 250 g grated coste\u00f1o cheese (2 cups)<\/li>\n\n\n\n
  • 200 g granulated sugar (1 cup)<\/li>\n\n\n\n
  • 75 g freshly grated coconut (1 cup)<\/li>\n\n\n\n
  • 400 ml coconut milk (1 can)<\/li>\n\n\n\n
  • 50 g melted butter (3 tablespoons)<\/li>\n\n\n\n
  • 5 g anise seeds (1 teaspoon)<\/li>\n\n\n\n
  • 2 g salt (\u00bd teaspoon)<\/li>\n\n\n\n
  • 5 g butter (1 teaspoon), for greasing the pan<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Prepare the oven and pan,<\/strong> preheat the oven to 350 \u00b0F. Grease a 9 x 13-inch baking dish or a similar rectangular pan with butter.<\/li>\n\n\n\n
    2. Mix the ingredients,<\/strong> add the grated cassava, coste\u00f1o 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.<\/li>\n\n\n\n
    3. Make the batter,<\/strong> 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.<\/li>\n\n\n\n
    4. Bake the enyucado,<\/strong> 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.<\/li>\n\n\n\n
    5. Cool and cut,<\/strong> let the enyucado rest in the pan for 20 minutes. Cool it completely, cut it into squares or diamond shapes, and serve.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Grate the cassava finely for a more even texture.<\/li>\n\n\n\n
      • Do not add extra salt because coste\u00f1o cheese is naturally salty.<\/li>\n\n\n\n
      • Let the enyucado cool before slicing so it holds its shape.<\/li>\n\n\n\n
      • Use fresh coconut when available for a more fragrant result.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        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, coste\u00f1o cheese, coconut, and anise is one of the most representative coastal styles.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        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.<\/p>\n\n\n\n

        It pairs well with Colombian coffee, hot chocolate, or chilled oatmeal drink.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Colombian coffee<\/li>\n\n\n\n
        • Hot chocolate<\/li>\n\n\n\n
        • Chilled oatmeal drink<\/li>\n\n\n\n
        • Extra coste\u00f1o cheese<\/li>\n<\/ul>\n\n\n\n

          Did You Know?<\/h2>\n\n\n\n

          Although cassava is the base of enyucado, coste\u00f1o 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Enyucado is a traditional cake from Colombia\u2019s Caribbean coast made with grated cassava, coconut, coste\u00f1o 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\u2019s Caribbean […]<\/p>\n","protected":false},"author":6,"featured_media":14270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[161,183],"tags":[],"class_list":["post-14268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-colombian-recipes","category-postres-colombianos","entry","has-media"],"yoast_head":"\nColombian Caribbean Enyucado | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Colombian Caribbean enyucado with cassava, coconut, coste\u00f1o cheese, and anise: a moist, traditional baked dessert.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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