A thick, golden crust and tender, cheesy interior distinguish this tasty traditional cheese bread. Pan de yuca offers both a delicate tang and sweetness that makes it a great accompanying bread for any number of entrees. That said, it’s also delicious enjoyed on it’s own, especially warm from the oven. While it does not feel like a typical bread dough (as it’s very dense and heavy), the pan de yuca dough is incredibly easy to work with. Tapioca starch comes from cassava, a brown starchy tuber also known as yuca (not yucca) and is commonly labeled tapioca flour, tapioca starch, cassava starch, or manioc flour. For this recipe, we tested using Afamil brand polvilho azedo, which we found at our local Mexican market.
1 cup (about 5 1/2 oz.) tapioca starch (polvilho azedo or almidón de yuca)
1 1/4 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
2 large eggs, beaten
2 tablespoons whole milk
How to Make It
Preheat oven to 375°F. Process queso fresco, mozzarella, tapioca starch, baking powder, sugar, and salt in a food processor until well combined, about 15 seconds. With food processor running, add eggs and milk. Process until dough forms a ball, about 20 seconds.
Shape dough into 10 (1 3/4-oz.) balls, and place on a parchment paper-lined baking sheet, leaving 2 inches between balls. Bake in preheated oven until golden brown and puffed, about 22 minutes. Serve immediately.
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