Colombian Yuca Bread (Pan de Yuca)
Ingredients
- 1 cup sour tapioca starch yuca harina
- 2 cups queso fresco
- 1 ½ teaspoons baking powder
- 2 eggs
- ¼ teaspoon sugar
Instructions
- Pre-heat the oven to 450°F.
- 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.
- Divide the mixture into 12 equal size portions and shape into a ball.
- 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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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!
Alicia
Erica, once again, your recipe tastes like home! and so simple! Just wanted to let you know that myself, my two sisters, and my mom all have leaned on your website for years for a taste of home. You are a staple in all of our kitchens. It is commonplace to have an exchange as follows;
"how long do you bake this?"
reply; "what does Erica say?"
sending love and respect from all our kitchens in New York, DC, and Michigan!
Ariel Angel
in case you saw my previous comment haha,
so i tried it now with povillho azedo (sour tapioca starch)
and the batter came out super liquid,
there was no way to form balls with my hands,
i just scooped it (ice cream consistency) onto three different balls,
at the first few minutes it all sank into a very flat shape,
and then suddenly got puffed up like a huge balloon .
they were delicious but i wonder if this is the desired result?...
they were super puffy but totally hollow inside,
once you pierced through the exterior,
it was almost like a flat bread,
i don't know if this makes sense!
i will try also with normal tapioca starch
Michelle
I use a 12 muffin baking pan, which I spray with PAN cooking spray. The pan de yuca rises and looks like 12 cream puffs. They’re light and airy on the inside too. You only need to fill in half (or less than half) of each muffin tin.
Ariel Angel
Hey!
If you're seeing this,
are you using sour tapioca starch (known as povilho azedo in portuguese) as you are indicarting?
Because you also write harina de yuca, and this is generally just tapioca flour (or povilho doce) which is not fermented (and sour)
curious to know, cause when you make pao de quejo, you generally have to scald the sour tapioca first.
anyway, I will try it out tomorrow 😉
Thanks,
Ariel