This dessert, very similar to the Cuban boniatillo, originated in the area of Camaguey, Cuba.
Mata Hambre Oriental
Mata Hambre Oriental is a classic from eastern Cuba, brought by tradition makes use of products clearly Cuban and common in the country’s fields.
- 464g Yucca
- 640g Coco dough
- 92ml Bee Honey
- 184g Sugar
- 2g Cinnamon powder
- Plantain Leaf (To wrap, you can use something else)
Peel or scrape the yucca, wash, grate and extract part of the starch, use a coarse colander. Grate the coconut mass and extract a little of the milk, compressing the grated. Have bee honey, sugar, sugar, cinnamon, water and banana leaves ready.
Mix the cassava and grated coconut together with the honey, sugar and water, sprinkle with cinnamon and knead until you get a uniform dough, shape rectangular, wrap in banana leaves and bring to the griddle or to the hot oven for 6 minutes .
Serve without the wrap.