Nuegados de Yucca y Masa
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: ~ 12 nuegados balls
  • Preparation Time: 20 minutes
  • For the Dumplings:
  • 1 yucca tuber
  • 2 eggs, whisked
  • 1/2 tsp. baking powder
  • 5 oz of Cuajada Fresca cheese**See note
  • 1 tsp. of salt
  • 1 Tbsp of white sugar
  • 1/2 cup of masa flour
  • For the Sweet Sauce:
  • 1/2 bar of Panella
  • 2 cups of water
  • 1-5 cinnamon sticks, depending on how much you like cinnamon
DIRECTIONS
  1. Directions for Assembling and Frying the Nuegados:
  2. Using a potato peeling, remove skin from yucca
  3. Still using the peeler, shave the yucca, vertically, lengthwise, until it widdles down to the core
  4. Take the shavings and place into a blender and grind completely
  5. To the shavings, add the two eggs, salt, baking powder, sugar, masa, and cheese
  6. Mix completely using a mixture or your hands, making sure cheese is completely broken up and evenly distributed
  7. Make small balls out of the nuegado mixture with your hands
  8. Heat frying oil in skillet to medium high and then turn to medium once oil is hot (if using a deep fryer, set it on the french fry setting)
  9. Drop nuegados balls into the hot oil
  10. Fry about 2-3 minutes minutes per side if using a skillet. You know the nuegados are done when they are a dark golden color.
  11. Place finished nuegados on a plate covered with paper toil to absorb excess oil
  12. To Make the Sweet Sauce
  13. Place 2 cups of water into saucepan and add the Panella bar and cinnamon sticks
  14. Heat on medium, stirring constantly, for about 30 minutes, or until sauce thickens
  15. Once sauce has thickened, remove from heat and pour over fried nuegados, or serve sauce on a side ramekin with nuegados.
  16. You can view the complete recipe and a gallery of step-by-step pictures on my desserts blog at:
  17. http://www.postresdelacipota.com/2011/08/nuegados-de-yucca.html
  18. Buen Provecho!
RECIPE BACKSTORY
This is a traditional Salvadoran sweet snack. The original recipe came from my husband, who grew up in El Salvador. I have modified it to make it sweeter and more like a doughnut. Enjoy! You can view the complete recipe and a gallery of step-by-step pictures on my desserts blog at: http://www.postresdelacipota.com/2011/08/nuegados-de-yucca.html Buen Provecho!