Colombian Yuca Bread (Pan de Yuca)

This post is also available in Spanish

Pan de Yuca

Pan de YucaPan de yuca is a traditional Colombian bread made with yuca flour and cheese. It is delicious with a cup of hot chocolate for breakfast or for an afternoon snack with a cup of tea or coffee.

I don’t understand it, but I can’t seem to follow a recipe. Can any of you fellow food bloggers relate to this? I think this is the main reason that I don’t like to bake, as baking doesn’t allow me as much flexibility with a recipe. This yuca bread recipe failed more than once because I didn’t follow my aunt’s recipe. After ruining a couple of batches, I figured that I had better follow her recipe. It’s OK to be creative with some dishes, but sometimes it’s not such a good idea. So, here is my aunt’s pan de yuca recipe 😉 Enjoy!



(12 pan de yucas)

  • 1 cup  sour tapioca  starch (yuca harina)
  • 2 cups queso fresco
  • 1 ½ teaspoons baking powder
  • 2 eggs
  • ¼ teaspoon sugar

How to make Pan de Yuca


  1. Pre-heat the oven to 450°F.
  2. How to make Pande Yuca

  3. In a food processor, place the yuca flour, cheese, sugar and baking powder. Process until well combine. Add the eggs slowly while food processor is running.
  4. How to make Pande Yuca

  5. Divide the mixture into 12 equal size portions and shape into a ball.
  6. Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.
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  1. says

    They look wonderful! I didn’t know that yuca is the same as tapioca starch. It depends what the recipe is. For something like bread, I don’t fiddle around because yeast is quite temperamental. But for most other things, I’m all for winging it!

  2. says

    Hi Erica,
    I just subscribed to your blog last weekend because I am having a special party for my husband’s Colombian Aunt and Uncle and my mom and dad – both couples are celebrating their 50th wedding anniversaries this year. I wanted to make Colombian and Italian and German dishes for this dinner, to celebrate all of their heritages. I was specifically looking for a recipe for Pan de Yuca on your web site on Saturday and then received a link to this recipe today! Thank you so much for sharing it. When I visited Colombia on vacation a few years ago for the first time, I fell in love with pan de yuca. It is so good! I was also thinking of making your Crema de Verduras soup for this same dinner party. If you have any other suggestions, I would LOVE to hear them. I am a gringa, so any advice will be greatly appreciated!

    • Erica says

      Dina, That sounds like a great dinner party!!! A mix of cuisines :) I think those dishes are simple to make and delicious, you can make the vegetable soup the day before and keep it in the refrigerator and make it easier.

  3. Gloria Palacios says

    Hi…the Pan de yuca looks very good…and good for you carrying on the Colombian traditional cuisine!
    Did you know that you can buy boxes of Pan de yuca mixes at most latino food stores? As well as a Natilla mix and Buñuelina for buñuelos. They are very good and authentic because they are made in Colombia.

    • Erica says

      Hi Gloria,
      Thank you so much for the comment. Yes, I know about the pan de yuca , natilla and buñuelos mix, they are very good.

  4. Claudia Medeiros says

    Thanks for sharing this recipe . Tapioca is very typical in my region so I’m sure I’ll try it 😉

  5. says

    I can totally relate to following a baking recipe. I’m not good enough to know what I can and cannot change without messing things up. I prefer the free form of cooking much more! Your rolls are beautiful! Good job on following the recipe 😉

  6. says

    Hi Erica, I too love to steer slightly a way from the boundaries of a fixed recipe, but through my recent experience I have found it is always better to trust the science of baking as a slight shift in ingredients can cause failure in either texture or appearance. I guess the best part about tried and tested recipes like that of your aunts, is that she has tried it probably innumerable times and perfected it over the years ! Either Way, I’m glad you went with her recipe in the end, as your results are SOO BEAUTIFUL ! I would love have one of those for breakfast as would my little girl : )

  7. says

    Yum – bread and cheese is one of the best combinations 😀 I like to change up recipes, but I never mess with a baking-type recipe. I’m still learning about baking and get too afraid to mess anything up with replacements.

  8. Felisha says

    Yum! :) I hope to see more bread recipes in the future, since it is so hard to get a good one that doesn’t waste a ton of cheese!! lol I have tried the mixes-colombiana and a few others but they just aren’t the same as homemade. Sometimes the directions are wrong on the box. My secret to good bread such as pandebono and buñuelos is using two different kinds of cheese-queso fresco and queso cotija. One is dry one is wetter, and it gives a good consistency. But the cotija is very salty, so I only use a little.

  9. says

    I’m not much of a baker myself but when I do bake, I tend to stick very closely to the recipe because of fear of failure! 😎 Thanks so much for sharing your aunt’s recipe; this bread looks fantastic and I can’t wait to try it out, especially with the hot chocolate!

  10. La Hawaiana says

    Hot pan de yuca and pan de bono anytime of day or night. I miss that about Colombia. Thanks for the recipe, I will try it soon.

  11. Respondon says

    I make it from the prepared mix (what’s that brand?…I’m not in the kitchen right now!) and even then it’s kind of fussy. And the Spanish and English instructions were different, which didn’t help :) But since I no longer live down the street from Tia (that’s dating me, I guess) it’s the best I can do.

  12. SCruz says


    Thank you for this recipe. I live in NY and the only place to get Colombian bread and bunuelos is in Jackson Heights, Queens. I’ve had to go there with a friend all the way from the Bronx on several occasions to just buy them!

    There aren’t any stores around here that sell the yuca flour, so this makes me sad. However, last month I found a specialty shop and bought all four boxes, since then they have not restocked…

    The pan and bunelos are absolutely delicious and I’m Puerto Rican…I’ve put my family onto these and we can’t get enough! I am in heaven!

    Thanks a million!

  13. C. Montero says

    Hi Eric,
    I have trieeto make these on a number of occasions and they fail to rise. Any suggestions? My husband says they taste right but they do not look right at all.



  14. says

    Hi, this recipe is really intriguing. I can’t get queso fresco here, though. What could I replace it with? I’ve read grated mozarella or pressed ricotta would do – what do you think?

  15. says

    I made pan de yuca based on your recipe a couple days ago but had to replace the queso fresco because we don’t have it here. I used grated mozarella instead, and served with a cup of hot chocolate the cheese rolls were really yummy!

  16. Elizabeth Amparan says

    Wow, great site and love making a lot of the recipes here.

    Thanks for your passion in cooking and sharing :)

    Elizabeth from belgium

  17. Elizabeth Amparan says

    All the way from Belgium. Love your site!!! I have made some recipes already with great success. Thank you for sharing because I love cooking and your list of recipes are many that I am truely going to try. Love the bread made of yuca, the arepas, the empanadas and also have made the natilla. Mmmmmmmmmm!!!


  18. Rose says

    Hi erica! I am living here at Colombia for 3 months now and every food seems to be perfect.. I first tried pan de yuca at my grandparents’ town named Paipa. It is the best place to find the best Pan de Yuca of Colombia.. I really enjoy eating eat for breakfast especially with what you said, hot cup of chocalate and an addition… cheese! It is so amazing! And its typical shape is like a bull’s horn. The picture you posted is the other kind of pastry, almojabana, tastes equally delicious but I prefer Pan de yuca..Thanks for the recipe. I sure will have a great time baking and afterwards, eating it.. Thanks!

  19. says

    I’d like to make this, but coming from England (the real England) I have no idea what queso fresco is! Could you write your recipes with English equivalents on them, please? This looks delicious!

  20. Jose says

    I think queso fresco is also known as farmer’s cheese. It has more moisture than most cheese (my kids call it squeaky cheese, because it has a slight squeak when you bite into it :-)

    In reviewing the recipe, I noted the only moisture in the recipe comes from the eggs and the cheese. I used farmer’s cheese from my local market and the pan de yuca turned out ‘de primera’. I would say experiment … sometimes even the “failed” recipes provide somethig good to nibble on.

    Good luck.

  21. Alvaro says

    Hi Erica,

    Thanks for all your recipes, they have been great. The only recipee I keep having trouble is this one. I have followed your instructions but twice the pan de yucas have been really flat (not puffy enough) and the third time I think I added too much yuca mix and they became grainy.

    Do you know what will make the pan de yuca’s puff? Also, how should the consistency of the mix be? the first two times I tried it was very wet and I had to use spoons to mold the mix. The third time I added more yuca starch so that it would be drier, but then the mix became very sticky.

    I would appreciate any suggestions!

    -a clueless colombian cook,

  22. says

    I’m going to have some friends over for breakfast this weekend and I was planning to make the traditional Venezuelan arepas (I’m Venezuelan, by the way) but I also thought about the pan de yuca. I want my kids to try that delightful Colombian treat. I was looking for a recipe online and got here!! I really like your blog and the pictures are fantastic. I’m definitely a new follower.
    ❀ Saludos desde Austin, Texas ❀
    P.S. I will let you know how the pan turned out!!!

  23. Deyse says

    Hello Erika!!! Where can I buy some tapioca starch? I live in Morgantown, WV and I can not find products from Colombia. Thanks for share your recipes

  24. Deisy says

    Hi Erica,

    I love all the recipes specially this one and the Pan de bono one! :) Yum!! However, I went to get the ingredients and I’m a little confused. I see yuca starch and yuca flour. Both completely diferent. Like Maizena and Harina pan. One is starch and the other flour. Which one is the right one to use? Thanks!!

  25. amores says

    Llegue rusiente de vacaciones a Cali Colombia lo cual vengo fascinado con sus casinas su cultura pues es la primera vez que voy, pero me llamo mucho la atención el pan de yuca ya que soy cubano y desearía llevar eso a mi familia allá en la Isla de cuba para que los mismo lo hagan y se riegue en toda la Cuba dicha fabricación por la escasees de alimento y otros, desearía que me explicaran bien el proceso completo desde que se extrae el tubérculo hasta el final pues vivo aquí en los EU que lo pudiera hacer sin problema pero lo necesito para allá gracia

  26. George says

    Hi Erica: this is my first time I visit your blog looking for the Pan de Yuca recipe. I think yours is very good, but my question is , if I must use baking soda or baking powder or forget about this ingredient.
    In AZ in order to bake the ” authentic colombian pan de yucas,” I must buy the ingredients in a chinese store and they have only brasilian yuca flour, mexican chesse, american eggs, but I don’t use the baking powder or baking soda and now I realize why they don’t grew or get bigger .
    Please tell me if this is the reason why my pan de yucas never grown up or is
    because the ingredients don’t speak the same language ?
    Thank you. George

    • Erica says

      George-I used baking powder and I don’t know If that makes a big difference, but you can try it next time! It is hard to find all the ingredients,but the are very close!

  27. George says

    Thank you Erika, for your advise . I will bake those Pan de Yucas for breakfast on 4th of July accord to your recipes and I will remember the baking powder.
    Now I’m sure everybody will be happy.
    Thanks again. George

  28. Mark says

    Hi Erica tapioca flour is readily available at Whole Foods Markets. just another name for yuca or manioc flour. Your recipe for pan de yuca looks delicious. For a while we carried frozen pan de yuca balls, ready to bake in our frozen case at the walnut creek whole foods market. They came in three flavors: regular with the queso fresca, parmesan and garlic, and regular with garlic. All very tasty. Not available at this time. so thanks for this delious recipe. Great blog!

  29. Gosia says

    The rolls were awesome, thank you. I impressed my Colombian boyfriend. I look forward to trying your other recipes. Please keep them coming. Great job, Erica!

  30. Claudia says

    Hi Erika, I used your recipe but it was too wet, so i decided to add double the amount of flour and cheese, they came out really well, so thank you very much. Do you think the recipe should only have one egg? or is the consistency of the dough really wet?

  31. Eden says

    Hi, I tried this recipe and it didn’t work it was flat and burnt and it tasted bad I double the recipe exactly and I don’t know what went wrong I only put it in for 11:00 minutes and they were burnt

  32. carrie says

    Thank you for sharing your wonderful recipes. My boyfriend is Colombian and Pan De Yuca is one of his favorites anytime we go near a Colombian bakery. I wanted to make him some for Valentine’s day but I keep messing up. Mine are never hollow on the inside like yours or the bakery’s. Any idea what I am doing wrong? Thank you in advance!!

  33. says

    This sounds great! I have a question: I found “Almidon Agrio” and “almidon dulce” – is this the same as “harina de yuca” – there are so many different names but I feel like it might all be the same thing?? thanks!

  34. Rich says

    Mine didn’t look like that at all when they were done, but they were pretty good. We have Asian markets but not Latin American ones, so I used something called “tapioca starch” which may have been finer than Yucarina.

  35. Agnieszka says

    Hola, I’m Polish but my husband is Colombian and we live in England now. I will bake those Pan de Yuka. Can you tell me how temperature you used to bake that pastry? And the next question. I can’t get queso fresco here, though. What could I replace it with? I’ve thinking about feta chees – what do you think? or maybe can you give me some better sugestions?

  36. Adriana Gutierrez says

    Erica how many ounces of queso blanco do you use to yield the 2 cups of grated cheese?

    I find that if you use sour starch which is fermented you don’t need the baking powder. My preferred baking time is 425° for 10 minutes, then drop it down to 350° for 10 minutes, then turn off the oven and leave them in the closed oven for another 5 minutes.


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