Nuegados De Yuca Recipe In English

Nuegados De Yuca consists of two main things or ingredients which are the Yuca also known as cassava and Nuegados.

Yuca is more like sugar but it's not and healthier and has more flavor than normal sugar also Nuegados let's say they are El Salvador Donuts, I'm 100% you Will enjoy making and eating this recipe.

What are Nuegados?

These Nuegados are super delicious traditional small donuts from El Salvador, they typically prepare them during Easter. You can find that they are vary when it comes from the ingredients they made from, so we can find them prepared from corn flour "nuegados de masa", banana "nuegados de guineo", eggs "nuegados de huevo" or cassava "nuegados de yuca".

they are a traditional sweet delicacy in many Latin American countries as well as Spain, however, The name nuegados you can only hear it only in El Salvador, elsewhere they call them buñuelos.

The word nuegado is a definition of oven-baked dough that they make from flour, honey, and nuts, usually, they make it from almonds, pine nuts, hemp seeds, and hazelnuts. The word nuegado comes from the Latin word nux or nucis which means nuts in English.

In some parts of Spain, you will notice that nuegado is an oven-baked dough made from flour, honey, and nuts, meanwhile, in other places, they fry it instead so you get a fried dough cut into strips and coated with honey.

In the Sierra de Francia, the essential ingredients for this recipe are nuts, honey, and especially crispy wafers. Some of them may make their own version and add more ingredients like breadcrumbs which give it consistency, anise, and sugar that make it more solid, and the final Nuegados may look like a kind of nougat.

The Salvadorian version of the nuégados recipe is very different from the Spanish recipes I just mentioned. Let's say it's a fusion of culinary cultures, Spanish cuisine, and indigenous pipil cuisine.

Who are the Pipils?

The Pipils are indigenous people who are established and lived in El Salvador, nowadays they populate the central and western regions of ​​El Salvador and they have their own language which is pipil, a dialect derived from Nahuatl.

Their ancestors traveled from present-day Mexico and settled down in Guatemala, El Salvador, and Honduras, both of these cultures have thus largely contributed to the development of this rich dessert.

Which other Countries do not call it nuegados?

In these countries nuegados are popular but they are under the name of buñuelos:

• Cuba, Argentina
• Colombia, Croatia
• Italy, Mexico
• Panama, Peru
• Venezuela, Spain

You may be wondering now Which nuegados we going to make for today's recipe, well it's cassava, the particularity of this nuégados salvadoreños is panela, honey!

What is Panela?

Panela is called in many other names like rapadura, raspadura, rapadou, atado dulce, empanizao, chancaca, papelón, piloncillo, panocha in the Spanish and Portuguese languages. Meanwhile, In France, They call them pain de vesou, and jaggery in India.

Panela has one only Ingredient which is the sugar cane juice, then it's cooked at a high temperature and that's to give a kind of molasses, After that it's cooled in a cone shape. Then they pour the viscous molasses that they obtained into small molds, after they are totally dry you will get sucrose and solid fructose pieces.

Because Panela is unrefined cane sugar, it will retain all of its original substances, with intense brown color. Not undergone any transformation or refining, which will result in this very dark amber color. Before using the Panela you should crush it into small pieces or grated it very finely because it's easier to consume.

Is Panela healthier than sugar?

Yes, it is, Panela is pure and unrefined, like a cane sugar that has been boiled in a total natural dehydration process. It's mainly fructose which is more useful and healthier to your body than sucrose, Plus it's much higher in vitamins, antioxidants, and minerals than unrefined sugar because it wasn't chemically processed.

What does Panela taste like?

Panela is made with simple ingredients in a natural way let's say like coffee, the flavor and aromas can vary slightly depending on where the Panela is from. When you taste Panlea from Different regions you will notice that some taste more fruity or floral, others more like caramel or burnt sugar.

What is the difference between Panela and brown sugar?

Panela has more flavor than brown sugar, I mean brown sugar basically is just white sugar with a small amount of molasses added back to it. There are two varieties of piloncillo just like brown sugar, one is lighter (Blanco) and the other one is darker (Oscuro).

Panela is also known by the name rapadura in Portuguese.

How do you eat panela?

Here are the different ways to use or eat Panela which is incredibly versatile:

• Crumbled
• Sliced
• Fried
• Baked

Which countries Panela is common in?

These countries are known to use Panela in a variety of their dishes:

• Brazil, Peru
• Argentina, Mexico
• Panama, Colombia
• Venezuela, Ecuador
• Bolivia, Haiti
• The Canary Islands

What kind of food is yuca?

Yuca, you may also hear of it as cassava or manioc, is one of the world's most versatile vegetables, you can either fry it boil it use it as mashed, it is a nutty-flavored starchy tuber native to South America that is also found in Asia and parts of Africa. But don't be confused with the other Yucca they are both different.

What does yuca taste like?

yuca root starchy flesh has a light white or cream color with a grainy texture similar to potatoes, this meaty flesh they often describe as having a mild, sweet, somewhat nutty taste.

Yuca root, or be also called cassava root, is such a delicious and healthy tuber that you can replace your potatoes with most dishes. You can consume Yuca root ground into flour or just use it in cooked dishes, its flavor is similar to that of potatoes but lighter.

Is Yucca healthy to eat?

Yes, Absolutely, Yucca is a fat-free & gluten-free root vegetable that has brown outer skin and is white on the inside, it is high in these nutritions and Vitamins:

• Vitamins C, B & A
• calcium, phosphorus
• potassium and iron
• it's higher in fiber and potassium than potatoes!

Nuegados De Yuca Ingredients

For the nuégados

• 1 lb of peeled cassava , rinsed and ground very finely
• 2 eggs , beaten
• 1 teaspoon baking powder
• 3 oz. hard (or soft) cheese, grated
• ¼ teaspoon salt
• Vegetable oil (for frying)

For the panela honey

• ½ lb panela whole, broken into pieces, or ground
• 1 cup water
• 2 sticks cinnamon
• 3 whole cloves
• US Customary - Metric

Nuegados De Yuca Instructions

Panela Honey

1. Start by pourring the panela into a large saucepan then add the water and spices.
2. Now you want to simmer the mixture over medium heat until the panela is completely dissolved.
3. Next, mix and boil over low heat, and keep stirring frequently until the honey thickens enough to leave the spoon covered with a light layer, it will take you about 10 to 15 minutes, when it's done set aside.

Nuégados

1. Start by mixing all the ingredients to form a soft dough, then shape your nuégados like a small tortilla.
2. After that heat a large pot with oil and deep-fry your nuégados until it turns into are golden brown color.
3. Finally, serve your nuégados drizzled with panela honey.

Nutrition Facts

Amount Per Serving

• Calories 237
• Total Fat 2.79g 5%
  • Saturated Fat 0.553g 3%
• Sodium 281mg 12%
• Potassium 329mg 10%
• Total Carbohydrate 51.32g 18%
  • Dietary Fiber 2.5g 10%
  • Sugars 2.29g
• Protein 1.84g 4%
• Vitamin A 26%
• Vitamin C 18.1%
• Calcium 21%
• Iron 0.36%

Nuegados De Yuca

Author: Emily Hill Cuisine:Latin American, Salvadoran Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:237 kcal Best Season:Available

Description

Nuegados De Yuca which in our today recipe consists of two main things or ingredients which are the Yuca also known as cassava and Nuegados.

Ingredients

For the nuégados

• 1 lb of peeled cassava , rinsed and ground very finely
  
• 2 eggs , beaten
  
• 1 teaspoon baking powder
  
• 3 oz. hard (or soft) cheese, grated
  
• ¼ teaspoon salt
  
• Vegetable oil (for frying)

For the panela honey

• ½ lb panela whole, broken into pieces, or ground
  
• 1 cup water
  
• 2 sticks cinnamon
  
• 3 whole cloves

Instructions

Panela Honey

1. Start by pouring the panela into a large saucepan then add the water and spices.
   
2. Now you want to simmer the mixture over medium heat until the panela is completely dissolved.
   
3. Next, mix and boil over low heat, and keep stirring frequently until the honey thickens enough to leave the spoon covered with a light layer, it will take you about 10 to 15 minutes, when it's done set aside.

Nuégados

4. Start by mixing all the ingredients to form a soft dough, then shape your nuégados like a small tortilla.
   
5. After that, heat a large pot with oil and deep-fry your nuégados until it turns into are golden brown color.
   
6. Finally, serve your nuégados drizzled with panela honey.

Video