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!
Paola
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.
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.
john
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.....
Adriana Gutierrez
Look Bobs Red Mill tapioca starch. Cassava flour is a different texture.
Bruce
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.
EUR 3,99
Laura
Hello Erica,
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!
Erica Dinho
I always use tapioca, but you can try it!
Mel
I just veganized your recipe and tweaked it a bit. It turned out so good, I can't stop eating them! Thanks for sharing!
Mel
I just veganized your recipe and tweaked it a bit. It turned out so good, I can't stop eating them! Thanks for sharing!
Leslie
These were awesome, thanks for the recipe. Mine were really wet, I had to add more flour, but they turned out perfect.
Carl
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?
Adriana
No, sour starch is fermented by the manufacturer. Same process to make it at home with either sweet or sour tapioca starch?
Larry Schwarz
Hi Erica,
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).
Leslie
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
Mine too
Linda
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!
Laura
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!
My modifications:
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.
Michaela
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?
Adriana Gutierrez
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.
Agnieszka
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?
Rich
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.
Eva Gold
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!
Erica Dinho
Almidón agrio.