Colombian Yuca Bread (Pan de Yuca)
- 1 cup sour tapioca starch yuca harina
- 2 cups queso fresco
- 1 ½ teaspoons baking powder
- 2 eggs
- ¼ teaspoon sugar
- 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.
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!
Natasha - 5 Star Foodie
The yuca bread looks yummy! I can never follow a recipe, and that's why I do so very little baking 🙂
I am from Paraguay where we make many variations of yuca bread, it is called chipa. I followed this recipe it was fine but needed some salt, and less baking time.
How about any kind of oil, and milk (or water)?
No oil necessary, the fat comes from the cheese. I only use milk as needed to thin the dough a bit, usually only required if cheese is dry.
What sort of cheese do you use for the pan de yuca, I made them once, with mosarella cheese and they where really oily.
make according to instructions. you won't be disappointed. these are easy and fast and the most delicious!
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!
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!
Thank you so much for your wonderful comment!
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.
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.
Thank you so much for the comment. Yes, I know about the pan de yuca , natilla and buñuelos mix, they are very good.
Ooh yum! I've never heard of yuka bread but it looks wonderful! I'm definitely going to try it. Thanks for sharing!
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 🙂
Thanks for sharing this recipe . Tapioca is very typical in my region so I'm sure I'll try it 😉
Baking requires precision and discipline, both of which I lack. I applaud you for taking it on...and on and on.
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 😉
You don't like to bake? But the goodies you bake are all oh so beautiful!
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 : )
Thank you all for the wonderful comments!
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.
oh Erica I hear you on the baking thing I am the same you need recipes for baking these look awesome
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.
That looks yummy, we have something similar in Brazil. I miss that a lot.
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.
Thank you, Felisha!
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!
Thank you all for visiting my site!
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!
Just made this today, they turned out wonderful. Thanks for sharing your recipe and for your blog.
Stephanie-Thank you so much for your feedback and for your wonderful comment!
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.
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.
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!
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.
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?
Ap269- You can try it!
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!
Wow, great site and love making a lot of the recipes here.
Thanks for your passion in cooking and sharing 🙂
Elizabeth from belgium
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- Thank you so much 🙂 Glad you like the site.
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!
Gracias, es la mejor receta y muy bien explicada.
Bread Lover Mommy
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!
fresh hard cheese=queso fresco
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.
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,
I love pan de yuca. I made them in Quito, Ecuador sometimes and they turned out great. Now I did them in Sweden and they also turned out really flat!
If anyone knows what to change to make them round and fluffy, please let me know!
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!!!
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
Deyse- I buy tapioca starch at my local Latin market.
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!!
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
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
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!
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
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!
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!
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?
I am going to make this recipe again with some changes.
They look so soft and fluffy!
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
thank for the recipe and it was very good!
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!!
I tried this recipe but is to hard on top after bake. I think it need some butter?
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!
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.
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?
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.
I made this recipe and it was delicious!! They seemed a little under-cooked at 15 min, so I cooked them for maybe 2 additional minutes. Then, when they came out of the oven, they deflated a bit. Was it because of the additional cooking time? What else can I do to avoid that?
This recipe, with a few tweaks, turned out just like I remember from my childhood in Bogota! I now keep a regular stock of dough buns in the freezer and cook up at least two buns per day. Yum!
Mexican Queso Fresco Ranchero worked best for me. I tried 4 types of fresh Mexican cheese and only this one produced a flavor and texture I expected.
I used one whole egg plus one egg white.
I bake for 10 minutes.
Amy in SoCal
Thanks for this tweak. Mine didn't turn out as expected and hoping tomorrow's batch will be better.
Try adding a bit of guava paste on the inside. I buy it in a solid form and add a slice that is about 1" long and 1/4" wide/thick.
Ohhhh this is soooo good!
I have a question about the measurement for the 2-cups of cheese.
Should I cut the Queso Freso in to 1/4" cubes, smaller or larger, and then measure out two cups? Or should I process the cheese in the food processor to get the cheese more finely ground before measuring? Alternatively, can you describe the quantity of cheese in ounces or grams?
The reason I am asking is that I didn't get them to rise (finished Pan de Yuca was 1/2" tall and shaped more like a pyramid then a ball).
I used my food processor to shred the cheese, then added the other ingredients in the processor. They rose to nice fluffy buns
Amy in SoCal
In the recipe you mention 'sour' tapioca starch (yucca harina). Does this mean one needs to make the yucca harina like sourdough bread...(starter and sit out overnight)... or just add the yucca harina out of the box?
No, sour starch is fermented by the manufacturer. Same process to make it at home with either sweet or sour tapioca starch?
These were awesome, thanks for the recipe. Mine were really wet, I had to add more flour, but they turned out perfect.
I just veganized your recipe and tweaked it a bit. It turned out so good, I can't stop eating them! Thanks for sharing!
I just veganized your recipe and tweaked it a bit. It turned out so good, I can't stop eating them! Thanks for sharing!
This looks so amazing!!
Can you use cassava flour instead of Tapioca? What I understand is that both are made from yuca but one has more fiber. Not sure if they are interchangeable. Thanks so much!
I always use tapioca, but you can try it!
Will this recipe work using Cassava flour? I can not find tapioca starch, but i have found videos using cassava and the dough comes out more like a bread filling and not airy like I remember.....
Look Bobs Red Mill tapioca starch. Cassava flour is a different texture.
I found this on Amazon today and my first kilo will arrive tomorrow. Bruce in Seville, Spain
Goya Almidón De Yuca Dulce, 1000 Gramo
Vendido por: Amazon EU S.a.r.L.
Amy in SoCal
I need to try again tomorrow; I think that perhaps I overworked the dough and/or my baking powder was old. My dough didn't come together like yours did. The flavor was good but they were flat disks. I recommend updating this recipe using grams in additions to cups etc. Grams are more accurate.
This is a great recipe! I used a vialife cheddar shreds vegan cheese and they turned out great. For 2 cups of this cheese, I had to add about 1/4 cup yuca flour more. I’d add a little bit of salt but that didn’t hold me back from enjoying them. I needed to try these for my lactose intolerant sister who can’t enjoy Colombian panadería anymore.