Pan 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!
Ingredients
(12 pan de yucas)
1 cup tapioca starch (yuca harina)
2 cups queso fresco
1 ½ teaspoons baking powder
2 eggs
¼ teaspoon sugar
Directions
1. Pre-heat the oven to 450°F.
2. 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.
3. Divide the mixture into 12 equal size portions and shape into a ball.
4. 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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Natasha - 5 Star Foodie
on Oct 20th, 2009
@ 10:53 AM:
The yuca bread looks yummy! I can never follow a recipe, and that’s why I do so very little baking
Palidor
on Oct 20th, 2009
@ 11:57 AM:
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!
Dina
on Oct 20th, 2009
@ 2:38 PM:
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!
Gloria Palacios
on Oct 20th, 2009
@ 3:01 PM:
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.
Sook
on Oct 20th, 2009
@ 3:34 PM:
Ooh yum! I’ve never heard of yuka bread but it looks wonderful! I’m definitely going to try it. Thanks for sharing!
Jhonny Walker
on Oct 20th, 2009
@ 3:40 PM:
I hunt through my update section for your post..and you never ever dissapoint me. This are the best! given that I am a bread addict
Erica
on Oct 20th, 2009
@ 3:53 PM:
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.
Erica
on Oct 20th, 2009
@ 3:54 PM:
Hi Dina,
Thank you so much for your wonderful comment!
Claudia Medeiros
on Oct 20th, 2009
@ 5:12 PM:
Thanks for sharing this recipe . Tapioca is very typical in my region so I’m sure I’ll try it
Joan Nova
on Oct 20th, 2009
@ 6:37 PM:
Baking requires precision and discipline, both of which I lack. I applaud you for taking it on…and on and on.
Danielle
on Oct 20th, 2009
@ 7:08 PM:
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
KennyT
on Oct 20th, 2009
@ 7:42 PM:
You don’t like to bake? But the goodies you bake are all oh so beautiful!
Natalie
on Oct 20th, 2009
@ 8:11 PM:
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 : )
Erica
on Oct 20th, 2009
@ 8:59 PM:
Thank you all for the wonderful comments!
Oysterculture
on Oct 20th, 2009
@ 10:48 PM:
I have never baked with tapioca starch but I must remedy that soon. This bread sounds wonderful, but of course I say that every time I stop by.
rebecca subbiah
on Oct 20th, 2009
@ 11:17 PM:
oh Erica I hear you on the baking thing I am the same you need recipes for baking these look awesome
Kim
on Oct 20th, 2009
@ 11:30 PM:
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.
Anna
on Oct 21st, 2009
@ 1:05 AM:
That looks yummy, we have something similar in Brazil. I miss that a lot.
Erica
on Oct 21st, 2009
@ 8:25 AM:
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.
Felisha
on Oct 21st, 2009
@ 10:01 AM:
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.
Erica
on Oct 21st, 2009
@ 11:03 AM:
Thank you, Felisha!
Amber
on Oct 22nd, 2009
@ 11:31 AM:
I’ve never even heard of this bread but I love anything with YUCA. This looks so good! Thanks for sharing your aunt’s recipe!
Erica
on Oct 27th, 2009
@ 9:04 AM:
Thank you all for visiting my site!
Tangled Noodle
on Oct 27th, 2009
@ 9:06 AM:
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!
Stephanie
on Oct 31st, 2009
@ 11:02 AM:
Just made this today, they turned out wonderful. Thanks for sharing your recipe and for your blog.
Erica
on Oct 31st, 2009
@ 11:14 AM:
Stephanie-Thank you so much for your feedback and for your wonderful comment!
La Hawaiana
on Nov 8th, 2009
@ 3:29 AM:
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.
Respondon
on Nov 11th, 2009
@ 9:38 PM:
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.
SCruz
on Nov 21st, 2009
@ 7:04 PM:
Erica,
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!
SC
C. Montero
on Jan 10th, 2010
@ 1:14 PM:
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.
Thanks!
Carie
ap269
on Feb 12th, 2010
@ 6:38 AM:
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?
Erica
on Feb 12th, 2010
@ 8:30 AM:
Ap269- You can try it!
ap269
on Feb 16th, 2010
@ 6:19 AM:
Hi,
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!
Elizabeth Amparan
on Mar 21st, 2010
@ 6:26 PM:
Wow, great site and love making a lot of the recipes here.
Thanks for your passion in cooking and sharing
Elizabeth from belgium
Elizabeth Amparan
on Mar 22nd, 2010
@ 4:41 PM:
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!!!
Elizabeth
Erica
on Mar 22nd, 2010
@ 4:56 PM:
Elizabeth- Thank you so much
Glad you like the site.
Rose
on Jul 12th, 2010
@ 1:06 PM:
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!
Carlos
on Aug 5th, 2010
@ 11:48 AM:
Gracias, es la mejor receta y muy bien explicada.
Pan de Yuca (cheesy bread) |
on Aug 18th, 2010
@ 3:32 AM:
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