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Nuegados de Yucca y Masa

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Serves ~ 12 nuegados balls | Prep Time 20 minutes | Cook Time 20 minutes

Why I Love This Recipe

This is a traditional Salvadoran sweet snack. The original recipe came from my husband, who grew up in El Salvador. I have modified it to make it sweeter and more like a doughnut. Enjoy! You can view the complete recipe and a gallery of step-by-step pictures on my desserts blog at:

Buen Provecho!

Ingredients You'll Need

For the Dumplings:

1 yucca tuber
2 eggs, whisked
1/2 tsp. baking powder
5 oz of Cuajada Fresca cheese**See note
1 tsp. of salt
1 Tbsp of white sugar
1/2 cup of masa flour

For the Sweet Sauce:

1/2 bar of Panella
2 cups of water
1-5 cinnamon sticks, depending on how much you like cinnamon


Directions for Assembling and Frying the Nuegados:

Using a potato peeling, remove skin from yucca

Still using the peeler, shave the yucca, vertically, lengthwise, until it widdles down to the core

Take the shavings and place into a blender and grind completely

To the shavings, add the two eggs, salt, baking powder, sugar, masa, and cheese

Mix completely using a mixture or your hands, making sure cheese is completely broken up and evenly distributed

Make small balls out of the nuegado mixture with your hands

Heat frying oil in skillet to medium high and then turn to medium once oil is hot (if using a deep fryer, set it on the french fry setting)

Drop nuegados balls into the hot oil

Fry about 2-3 minutes minutes per side if using a skillet. You know the nuegados are done when they are a dark golden color.

Place finished nuegados on a plate covered with paper toil to absorb excess oil

To Make the Sweet Sauce

Place 2 cups of water into saucepan and add the Panella bar and cinnamon sticks

Heat on medium, stirring constantly, for about 30 minutes, or until sauce thickens

Once sauce has thickened, remove from heat and pour over fried nuegados, or serve sauce on a side ramekin with nuegados.

Buen Provecho!

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