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Breads

Pan de Yuca

The Quirky Foodster Team

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20 min
Prep
18 min
Cook

Ingredients

  • 400g (3.5 cups) Tapioca/cassava starch
  • 200g (2 cups) Grated queso fresco or a mix with mozzarella
  • 100g (7 tbsp) Butter, softened
  • 1 Egg
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 2 -3 tbsp milk, as needed

Method

  1. Preheat the oven to 190°C (375°F) and line a baking tray with parchment.
  2. In a large bowl, combine the tapioca starch, baking powder and salt.
  3. Rub in the softened butter until the mixture resembles coarse crumbs, then mix in the grated cheese.
  4. Add the egg and enough milk to bring the mixture together into a soft, slightly sticky dough.
  5. Shape into small rings or balls (about 6cm/2.5in), place on the prepared tray, and bake for 15-18 minutes until lightly golden and set. Serve warm.

Introduction: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack.

Cultural Background: Pan de yuca are small, chewy cheese breads made from cassava (yuca) starch, popular throughout coastal and Andean Ecuador as a breakfast or teatime snack. Naturally gluten-free, they're often sold warm from bakeries alongside a cold glass of yogurt-based drink called yogurt con pan de yuca.

Tips: Tapioca/cassava starch doughs are naturally stickier than wheat dough; lightly oiled hands make shaping much easier.

Variations: Pan de yuca can be shaped into rings (the classic form) or small rolls; some bakeries add a touch of sugar for a slightly sweeter version. Already vegetarian as written.

Storage: Store in an airtight container at room temperature for up to 2 days, or freeze unbaked shaped dough for up to 1 month.

Reheating: Reheat in an oven at 180°C (350°F) for 5 minutes to restore the chewy-crisp texture; avoid microwaving, which makes them tough.

Nutrition: Approx. 190 kcal, 5g protein, 9g fat, 22g carbohydrates per piece.

FAQs:

Q: Can I use regular flour instead of tapioca starch?

A: No — tapioca/cassava starch is essential for the distinctive chewy texture of pan de yuca; wheat flour will produce a completely different bread.

Q: Why is my pan de yuca too dense?

A: This is usually from overworking the dough or using too little cheese, which provides both flavour and moisture to the bake.

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