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!
Martha
I tried this recipe but is to hard on top after bake. I think it need some butter?
Thank
carrie
Hello,
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!!
Hope chen
thank for the recipe and it was very good!
Eden
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
Ly
They look so soft and fluffy!
Claudia
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?
Erica
I am going to make this recipe again with some changes.
Gosia
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!
Mark
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!
George
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
George
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
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!
amores
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
Deisy
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!!
Deyse
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
Erica
Deyse- I buy tapioca starch at my local Latin market.
Claudia
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!!!
Alvaro
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!
-Alvaro
-a clueless colombian cook,
Rebecka
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!
Jose
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.