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Pan de Yuca
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Pan de Yuca

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.

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

Ingredients

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

Instructions

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