Photos of Pan de Yuca (Cassava Cheese Bread) Recipe
If you’re a huge bread lover, you would love these pan de yuca, also known as cassava cheese bread! These are popular Ecuadorian cheese bread often made with yuca flour, butter, eggs and cheese.
The flour is made with Yuca root that is grated, dried and grinded to make a powder-like texture that resembles regular flour. These are prepared similar to regular bread but are shaped round before baking until golden. These small cheese breads are soft and irresistible, perfect for breakfast or afternoon snacks with tea or coffee on the side.
How To Make Pan de Yuca (Cassava Cheese Bread)
Sink your teeth into these warm and cheesy pan de yuca! They’re Ecuadorian cheese breads made of yuca flour and packed with mozzarella.
Ingredients
- 2½ cups yuca starch, or cassava starch, (aka yuca flour or tapioca starch/flour)
- 4 cups mozzarella cheese, grated, can also use half mozzarella and half queso fresco or quesillo
- 1 tsp baking powder
- 1⁄8 tsp salt
- 4 oz butter, (1 stick), room temperature, cut into 8 pieces
- 2 large eggs
- 4 tbsp water, or milk, add more if the dough is dry
To Serve:
- tree tomato hot sauce
Instructions
- Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, then blend to mix well. Add the butter and eggs.
- Mix until small dough balls begin to form. If it's too dry, add 1 to 2 tablespoons of water or milk. Add more if needed.
- Remove the dough from the food processor and roll into a ball.*
- To make the dough by hand, combine all the ingredients in large bowl, using melted and cooled down butter, and mix until a smooth dough is formed.
- Preheat the oven to 500 degrees F.
- Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
- Bake immediately or store in the fridge until ready to bake.
- Once the oven reaches 500 degrees F, turn on the broiler, place the breads on the middle rack and bake for 5 to 7 minutes until the breads are golden. Or preheat the oven to 400 degrees F and bake them for about 5 minutes and then turn on the broiler.
- Serve immediately alone or with tree tomato aji, and enjoy!
Recipe Notes
- *Optionally, make the dough ahead and store in the refrigerator for up to a day.
- **For best results, let them chill in the fridge for about 30 minutes before baking.
Nutrition
- Sugar: 1g
- :
- Calcium: 104mg
- Calories: 91kcal
- Carbohydrates: 1g
- Cholesterol: 27mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 21mg
- Protein: 4g
- Saturated Fat: 3g
- Sodium: 1852mg
- Trans Fat: 1g
- Vitamin A: 302IU
- Vitamin C: 1mg
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