Colombian yuca bread

A cheesy, chewy and delicious bread !

This bread is commonly known as “pan the yuca” in Colombia and other countries in South America such as Ecuador. Brazil also has their own version known as Pao de queijo. It is made with tapioca starch which derives from cassava (also known as yuca) so it has a very unique chewy texture and delicious cheesy flavour from the mozzarella.

Also they are naturally gluten free and very easy to make, no need for fancy equipment, intense kneading or proofing the dough! All the ingredients come together in a bowl, so as long as you have a kitchen scale and an oven you are good to go!

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🌱Vegetarian

🍽️ 6 breads

🧀Ingredients

• 180g milk

• 45g olive oil

• 300g tapioca flour

• 1 tsp salt

• 1 egg

• 150g grated mozzarella cheese

• 30g Parmesan cheese

🧀Method

• Bring the milk and oil to a boil in a sauce pan.

• Add the tapioca starch to a bowl and then pour the hot milk and oil over and quickly mix with a wooden spoon until obtaining a dough. Add the egg and mix again, then the grated mozzarella and Parmesan and knead until obtaining a dough, it should be a bit sticky but firm enough to shake it into balls

• Divide the dough in 6 equal pieces. Take each piece of dough and shape into balls with your hands. Place balls onto an oven tray covered with parchment paper. Brush each ball with some oil (or melted butter)

• Bake in a preheated oven at 180C for about 20 min until they get a light golden brown colour

FAQS and Tips

• If the dough is too sticky you can rest the dough in the fridge for 30-60min and then also put some oil in your hands to avoid sticking

• You can swap the parmesan for your favourite hard cheese such as Manchego or Cheddar

• You can freeze down the dough balls and then bake them once you are ready to consume them