Peel the yuca, chop, and rinse. Place in a small saucepan and boil with a teaspoon of salt. When it's fork-tender (about 15 minutes, depending on size) remove from the heat and discard the water.
Cool yuca to room temperature. Remove and discard the center nerve. Place in the food processor bowl or blender. Add butter, egg, baking powder, 1 teaspoon of salt, and sugar. Blend until it turns into a smooth batter.
Pour the batter into a bowl. Cover the bowl and chill the batter for 3 hours in the fridge (or 20 minutes in the freezer).
While the batter is chilling, mix all the ingredients (sugar, anise, cinnamon, and cloves) with a cup of water and simmer over very low heat until the liquid has reduced to half. Remove from the heat and cool to room temperature. Set aside.
Heat oil over medium heat in a 1 qt saucepan. Scoop batter with a small spoon, shape into a roundish ball using a second small spoon. Place it into the hot oil, being careful with hot oil splatters. Scoop 3 more balls and place into the oil.
Fry four balls at a time until they turn golden brown all over (turn if needed), and you've used up the batter. Remove from the oil and place on a paper towel to remove excess oil.
Place them still warm into 4 small bowls or dessert glasses, pour equal amount of syrup over them. Serve immediately.
