[Recipe + Video] Pan de Yuca (Easy Yuca Bread)
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5
[Recipe + Video] Pan de Yuca (Easy Yuca Bread)
Description
Pan de Yuca is a traditional bread made from cassava (yuca), which is peeled, grated finely, and then drained to remove excess moisture. The grated cassava is combined with an equal measure of chicken broth, salted butter, and aniseed, plus minced pork cracklings (chicharrones) for richness and texture. This mixture is cooked over low heat, stirring constantly until it darkens and thickens into a cohesive dough.
The dough is shaped into rolls and baked, during which heat causes steam to form inside, gently puffing the bread to a light and airy texture despite a lack of traditional leavening agents. The aniseed brings a subtle licorice note, balancing the savory pork cracklings.
This bread is distinctive for its soft inner crumb and delicate flavor profile, often enjoyed fresh and warm. The lack of yeast or chemical leaveners sets it apart from typical breads, relying on moisture and heat for slight rise and texture.
The recipe notes that while it does appear to rise in the oven, this is caused by steam expanding inside the dough rather than fermentation.
Ingredients
- 1½ pound cassava 0.7 kg] (cassava), peeled and washed, aka yuca
- 1 cup chicken broth unsalted
- 3 tablespoons butter salted
- 1 tablespoon aniseed
- 1 teaspoon salt
- 1 pound pork cracklings (chicharrones)
- vegetable oil to rub on your hands and grease baking tray
Instructions
1. Grating yuca
- Grate using the least coarse side of the grater, or using the grater attachment of your food processor (which I did).Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container. When you have finished straining the cassava, measure the amount of liquid that you extracted
2. Measuring broth
- Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.
3. Mixing dough
- Add the cracklings to the cassava mixture and mix well.Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well.
4. Cooking dough
- Place the mixture in a large non-stick pan and heat over low heat. Cook stirring constantly, turning the mixture at the bottom until it turns into a darker, more translucent color (see the picture of mixture halfway through the process). Once it is completely cooked, and is sticky and translucent, remove it from the heat and place it into another container (to stop the cooking process). Let it cool down to room temperature.
5. Making the buns
- Rub oil on your hands and place ¼ cup of mixture on your hand. Form balls with it and place it on an oiled baking tray or silpat.
6. Baking
- Bake in preheated oven to 400 ºF [200ºC] until the top turns a light golden color (15-20 minutes).Remove from the heat, serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(aprox)
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 310mg | 13% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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