Pan De Yuca Colombian Cheese Bread
Experience the irresistible charm of Pan de Yuca, a traditional Colombian cheese bread that's delightfully crisp on the outside and soft, chewy perfection on the inside. Made with yuca starch (also known as tapioca starch) and melty queso fresco or mozzarella cheese, this gluten-free recipe offers a unique combination of flavors and textures. Ready in just 35 minutes, these golden, bite-sized treasures are crafted with simple ingredients like eggs, butter, and a hint of baking powder for a light, airy finish. Perfect as a snack, appetizer, or accompaniment to your favorite coffee or tea, Pan de Yuca is easy to prepare and best enjoyed warm right from the oven. Whether you're exploring Colombian cuisine or seeking a new bread recipe, this cheese bread is sure to become a household favorite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 250 grams Yuca starch (tapioca starch)
- 200 grams Queso fresco or grated mozzarella cheese
- 50 grams Unsalted butter
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the yuca starch, baking powder, and salt. Mix well to ensure even distribution.
Add the queso fresco (or grated mozzarella cheese) to the dry ingredients and mix until the cheese is evenly coated by the starch mixture.
In a small saucepan or microwave-safe dish, melt the butter just until liquid and allow it to cool slightly.
In a separate bowl, whisk the eggs and melted butter together. Gradually pour this mixture into the dry ingredients, stirring continuously with a wooden spoon or your hands to form a dough.
If the dough feels too dry and crumbly, add the milk one tablespoon at a time until a soft, pliable dough forms. Be careful not to over-moisten the mixture.
Divide the dough into 8-10 equal pieces. Roll each piece into a smooth ball and place it onto the prepared baking sheet, leaving about 1 inch of space between each piece.
Bake in the preheated oven for 18-20 minutes, or until the breads are puffed and golden brown on the surface.
Remove the Pan de Yuca from the oven and let them cool slightly before serving. They are best enjoyed warm.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 9.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1339 mg | 103% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
