Pan de Yuca

Name: Pan de Yuca
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 25 panes
Ingredients: 3½ cups cassava starch; 1 lb grated cheese; 1 tablespoon baking powder; ½ teaspoon salt; 10 tablespoons butter; 3 eggs; 3 tablespoons milk; Stand mixer

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Prep Time
45 mins
Cook Time
45 mins
Rest Time
6 hrs 40 mins
Total Time
55 mins
Servings
25 panes
Course
Bread
Cuisine
South American, Colombian, Ecuadorian

Pan de Yuca

Parker Hill

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Pan de yuca (cassava bread) is a small bun made of cassava starch and cheese, typical of the coastal region of Ecuador and southern Colombia.

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Ingredients

Servings

3½ cups cassava starch
1 lb grated cheese (queso fresco/quesillo or mozzarella)
1 tablespoon baking powder
½ teaspoon salt
10 tablespoons butter (soft), cut into pieces
3 eggs , beaten
3 tablespoons milk (more or less, if the dough is dry)

Equipment

Stand mixer

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Instructions

Mix the cassava starch, cheese, baking powder and salt in the bowl of a stand mixer.
Add the butter and eggs, and using the dough hook, mix until forming small balls of dough.
Place the mixture on a work surface and mix the dough until forming a large smooth and homogeneous ball.
If the dough is too dry, add a little milk gradually.
Let the dough rest in the refrigerator for 6 hours.
Separate the dough into 25 balls and place them on a baking sheet covered with parchment paper.
Place the balls again in the refrigerator for 45 minutes.
Preheat the oven to 480 F / 250 C.
Bake for about 7 minutes.
Then turn on the oven grill and broil (grill) for 3 minutes or until golden brown.
Serve the cassava breads immediately, by themselves or with a tomato aji.