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Peel And Grate The Yuca Into A Medium-Size Bowl. Add The Granulated Sugar, The Grated Coconut, The Cheese, And The Aniseed. Mix Until You Obtain A Chunky Paste. In A Medium-Size Saucepan, Melt A Knob Of Butter Over Medium-Low Heat. Place A Bay Leaf On The Bottom Of The Pot. Pour The Mixture Onto The Leaf And Cook Until The Mixture Turns A Golden Brown. Transfer The Enyucado Onto A Greased Baking Sheet. Allow It To Cool, Then Cut It Into Small Squares.
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