Some oil to rub on your hands and grease baking tray
Grating yuca: Peel and wash the cassava. 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.
Prepping yuca: When you have finished straining the cassava, measure the amount of liquid that you extracted and add that same amount of chicken broth to the cassava (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.
Making the buns: Add butter, aniseed, and a 1/2 tablespoon of salt to the cassava. Mix well with your hands.Add the cracklings to the cassava mixture and mix well. Place the mixture in a large non-stick pan and heat over low heat.
Cooking dough: Cook stirring constantly, turning the mixture at the bottom until it turns into a darker, more translucent color (see the picture of mixture halfway the process). Remove from the heat and place it into another container (to stop the cooking process). Let it cool down to room temperature.Rub oil on your hands and place 1/4 cup of mixture on your hand. Form balls with it and place it on an oiled baking tray or silpat.
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.
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.