Name: Pan de Yuca (Cassava Cheese Bread) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 25
Cuisine: Latin American
Ingredients: 2½ cups yuca starch; 4 cups mozzarella cheese; 1 tsp baking powder; 1⁄8 tsp salt; 4 oz butter; 2 large eggs; 4 tbsp water; tree tomato hot sauce

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.

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Makes:

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

Nutrition Disclaimer

Want to share your experience making Pan de Yuca or discuss the finer points of this delightful cassava cheese bread recipe? Join the conversation in the Baking and Desserts forum section and let's talk about this tasty treat!