Boliyucas Recipe

Prepare plantains

Preheat oven to 200°C (400°F) if roasting, or prepare a skillet if pan-roasting. Choose very ripe plantains with blackened skins for sweeter burioca-style boli-yucas. Using a sharp knife, slice off the ends and make a shallow lengthwise slit in the peel. Remove the peel and cut each plantain into 2–3 pieces (about 6–7 pieces total).

Cook plantains

Roast method: place plantain pieces on a parchment-lined sheet and roast for 20–25 minutes, turning once, until the flesh is tender and caramelized. Skillet method: heat a heavy skillet over medium heat and add 1 tablespoon butter. Add plantain pieces and cook 6–8 minutes per side until golden and soft. Both methods: remove cooked plantains to a bowl and allow to cool slightly (5 minutes) until manageable.

Make plantain dough

While still warm, transfer the plantain pieces to a large bowl and mash thoroughly with a fork or potato masher until mostly smooth. Add 2 tablespoons butter, 2 tablespoons granulated sugar, 1/4 tsp salt and 1/2 tsp ground cinnamon. Mash and stir; if mixture is too stiff to shape, add up to 2 tablespoons water, 1 teaspoon at a time, until a pliable, slightly sticky dough forms.

Prepare filling

Grate or slice the mozzarella or queso fresco into pieces about 1/4–1/2 inch thick and set aside. If using a very moist cheese, pat dry with paper towel so it doesn’t release excessive moisture during cooking.

Form bols

Lightly grease your hands with a bit of butter. Take a golf-ball–sized portion (about 60–70 g) of the plantain dough and flatten it in your palm into a 3-inch disk. Place a piece of cheese in the center, then fold the dough around the cheese, sealing edges and rolling gently to form a smooth oval or ball (boli). Repeat until all dough and filling are used, about 8–10 boli depending on size.

Cook assembled boli-yucas

To finish in the oven: place formed boli on a parchment-lined baking sheet, brush lightly with melted butter, and sprinkle a little brown sugar on top if desired. Bake at 200°C (400°F) for 10–12 minutes until edges begin to brown and cheese is soft and melty. To pan-fry: heat 1 tablespoon butter in a nonstick skillet over medium heat. Add boli seam-side down and cook 3–4 minutes per side, pressing lightly, until all sides are golden and cheese melts (cover pan for 2–3 minutes to help melt cheese).

Garnish and serve: Remove boli from oven or skillet and let rest 2 minutes. Brush with remaining 1 tablespoon melted butter and sprinkle with toasted sesame seeds or grated coconut if using. Serve warm so the cheese is gooey. Optionally offer hot sauce, crema, or a fresh salad alongside.