Yucamochi
Ingredients
Four cups of Yuca Traditions Andean Yuca chopped into small cubes
A teaspoon of ground cinnamon Andean Traditions
Four and a half cups of whole milk
Three cups of white sugar
Egg
Half lemon
A teaspoon of salt
JP products in this recipe
Preparation
The first thing we will do is the caramel, in a saucepan over medium heat add a cup and a half of sugar, the lemon juice and add six tablespoons of water.
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We constantly stir until obtaining a marshmallow consistency and not so dark.
Once the caramel is ready, we add it to the mold and spread it all over itself so that all the corners are covered.
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In a processor or blender, add the cubes of Yuca Tradiciones Andinas the egg, salt, milk and what is left over from sugar and process very well until obtaining a thick and liquid consistency.
If your mixture is not very liquid, we recommend adding a little more milk to obtain the desired consistency.
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Then we add this mixture to the mold with the caramel and bake for 60 minutes at 356 degrees Fahrenheit.
Once this time has passed, we remove from the oven, let cool 10 minutes and remove from the mold with the help of a plate.
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And ready! To enjoy this delicious dish so unique and delicious.
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