All the ingredients remain the same except that you'll use 1/2 lb of catibia instead of fresh yuca and use 1 cup of hot water.

Do step 1 and 2 as described in the recipe.

In a deep-bottomed pan mix catibia (yuca flour) and hot water and cook over medium fire until all the liquid evaporates. Stir often to avoid burning. Let cool to room temperature.

Proceed with step 4.