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!
Anna
That looks yummy, we have something similar in Brazil. I miss that a lot.
Kim
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.
rebecca subbiah
oh Erica I hear you on the baking thing I am the same you need recipes for baking these look awesome
Oysterculture
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.
Erica
Thank you all for the wonderful comments!
Natalie
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 : )
KennyT
You don't like to bake? But the goodies you bake are all oh so beautiful!
Danielle
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 😉
Joan Nova
Baking requires precision and discipline, both of which I lack. I applaud you for taking it on...and on and on.
Claudia Medeiros
Thanks for sharing this recipe . Tapioca is very typical in my region so I'm sure I'll try it 😉
Jhonny Walker
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 🙂
Sook
Ooh yum! I've never heard of yuka bread but it looks wonderful! I'm definitely going to try it. Thanks for sharing!
Gloria Palacios
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
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.
Dina
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
Hi Dina,
Thank you so much for your wonderful comment!
Erica
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.
vicente perez
un sancocho trifasico
Palidor
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!
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 🙂
Marta
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.
Tiana
How about any kind of oil, and milk (or water)?
Adriana Gutiérrez
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.
Rocio
What sort of cheese do you use for the pan de yuca, I made them once, with mosarella cheese and they where really oily.
Thanks
kim kelly
make according to instructions. you won't be disappointed. these are easy and fast and the most delicious!