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Ecuador · South America

Pan de Yuca

Chewy cassava cheese puffs from the Ecuadorian highlands.

Beginner#69 most lovedUses: Starch Gelatinization
pan de yucaEcuadorian cassava cheese bread

The Chemistry in This Bake

Hydrating cassava (yuca) starch so it binds the dough as it bakes.

Learn the full technique →

Ingredients

  • Yuca (cassava) starch
  • Grated mozzarella or queso fresco
  • Eggs
  • Butter
  • Milk
  • Salt

Method

  1. Combine cassava starch and salt in a bowl.

  2. Cut in butter, then mix in the grated cheese.

  3. Add eggs and enough milk to form a soft, sticky dough.

  4. Rest the dough 20 minutes so the starch fully hydrates.

  5. Shape into balls and place on a lined tray.

  6. Bake at 200 °C for 15-20 minutes until lightly golden and puffed.