Pan De Yuca Recipe

2 cups (290 g) yuca flour ((also known as cassava flour/starch, tapioca flour/starch also works))

1 tsp baking powder ((I like Royal but any will work))

½ tsp salt ((or adjust this depending on how salty your cheese is))

2 tbsp (30 g) unsalted butter ((room temperature))

1 egg ((room temperature))

3 cups (340 g) queso costeño or queso fresco ((crumbled))

¼ cup (62 ml) whole milk ((room temperature))

Preheat the oven to 350F (180C). Line 2 baking sheets with parchment paper or use 2 non-stick baking sheets.
Make the bread dough. In a large bowl, use your hands or a fork to combine the yuca, baking powder, salt, and butter. Add the egg and mix again. Finally, add the cheese and mix until a dough starts forming.
Pour in the milk in multiple additions, mixing well after every addition until you get a smooth moist dough that’s not sticky nor dry. Pan De Yuca dough is supposed to be moist, almost glimmering but should never stick to your hands or bowl.
Form into buns and place them onto your prepared baking sheets. You can use a 1 tbsp measuring spoon as a guide, they're supposed to be small buns.
Bake for 10-15 minutes or until golden/pale on the outside and soft (they shouldn't brown or toughen up). Serve immediately. Pan De Yuca is supposed to be served hot/warm or the chewy texture will harden up.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

CuisineLatin American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m