This is made the same way as the preceding recipe, only panela* replaces the sugar.
Ingredientes:
- 1 pound grated panela*
- 4½ cups (about 2 coconuts) finely shredded fresh coconut (page XXX)
- 2 cups (1 pound) finely shredded white farmer’s cheese
- 4 tablespoons melted butter
- 2 teaspoons whole aniseed
- 7 cups (about 4 pounds) finely shredded peeled yuca* or cassava
- Butter, for preparing the baking pan
- In a small pot over medium heat melt the panela* in ½ cup of water. Cool.
- Preheat the oven to 350° F. Set aside 1 cup of coconut, 1 cup of cheese, ¼ of the melted panella*, 2 tablespoons of melted butter and ¼ teaspoon of aniseed in a small bowl. Mix with a fork.
- Place the aniseed into a coffee mill and grind to a powder.
- In a medium bowl place the yuca, the ground aniseed, and the remaining coconut, cheese, panela, and butter. Mix with your hands or with 2 forks.
- Place in a buttered 10 by 14-inch baking pan. Sprinkle with the reserved mixture from the second step.
- Bake for 45 minutes or until lightly browned. Let cool and cut into brownie-like squares to serve.
In this recipe panela can be substituted with the same amount of dark brown sugar.
