vegetable oil to rub on your hands and grease baking tray
Instructions
1. Grating yuca
Grate using the least coarse side of the grater, or using the grater attachment of your food processor (which I did).Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container. When you have finished straining the cassava, measure the amount of liquid that you extracted
2. Measuring broth
Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.
3. Mixing dough
Add the cracklings to the cassava mixture and mix well.Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well.
4. Cooking dough
Place the mixture in a large non-stick pan and heat over low heat. Cook stirring constantly, turning the mixture at the bottom until it turns into a darker, more translucent color (see the picture of mixture halfway through the process). Once it is completely cooked, and is sticky and translucent, remove it from the heat and place it into another container (to stop the cooking process). Let it cool down to room temperature.
5. Making the buns
Rub oil on your hands and place ¼ cup of mixture on your hand. Form balls with it and place it on an oiled baking tray or silpat.
6. Baking
Bake in preheated oven to 400 ºF [200ºC] until the top turns a light golden color (15-20 minutes).Remove from the heat, serve warm.
Video
Notes
While the bread "rises" a bit in the oven, there is no real leavening, just the heated gas (steam) trapped inside pushing out. The result is a more attractive, lighter "bread" than the traditional.