Breakfast
Cunape (Bolivian Cheese Bread)
Ingredients
- - 500g (3 1/4 cups) cassava starch (tapioca starch)
- - 300g (2 1/2 cups) queso fresco, finely grated
- - 120ml (1/2 cup) whole milk
- - 80g (1/3 cup) unsalted butter, softened
- - 2 large eggs
- - 1 tsp salt
- - 1 tsp baking powder
Method
- Preheat the oven to 200°C (400°F) and line a tray with parchment paper.
- In a large bowl, combine the cassava starch, grated cheese, salt and baking powder.
- Add the softened butter and rub it into the dry mix with your fingers until crumbly.
- Add the eggs and milk, then mix and knead by hand until a smooth, slightly sticky dough forms.
- Roll the dough into small balls or ovals, about the size of a golf ball, and place on the tray.
- Bake for 18-20 minutes until puffed and lightly golden, but still soft inside.
- Serve warm, ideally within an hour of baking.
Introduction: Cuñapé comes from Bolivia's tropical eastern lowlands, especially Santa Cruz, where cassava (yuca) has been a staple starch since long before Spanish contact.
Cultural Background: Cuñapé comes from Bolivia's tropical eastern lowlands, especially Santa Cruz, where cassava (yuca) has been a staple starch since long before Spanish contact. Made from cassava starch and cheese, these small rolls are sold hot from bakery counters every morning and are one of the most recognisable breakfast breads in the country.
Tips: Cassava starch cannot be substituted with wheat flour; the texture depends on its stretch.
Use a salty, firm queso fresco — low-moisture mozzarella works as a substitute.
Variations: Add a pinch of aniseed for a subtly sweet version popular in Santa Cruz cafes. Vegetarian / Vegan Note Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 5 minutes to restore the chewy texture; microwaving makes them tough.
Nutrition: Per roll (approx.): 140 kcal, 4g protein, 9g fat, 11g carbohydrate.
FAQs:
Q: Why is my cuñapé flat instead of puffed?
A: The oven likely wasn't hot enough at the start; cuñapé needs a strong initial blast of heat to puff.
Q: Can I freeze the dough?
A: Yes, shape the balls and freeze on a tray, then bake from frozen, adding 3-4 extra minutes.