Pan de Yuca is always a tasty treat and my family loves this bread. It’s also super easy to make. I called it Peruvian, but there is a variation in every country in South America. It is called Chipas in Argentina and Paraguay, Pan de Queso in Columbia, and Cuñape in Bolivia. You get the idea!
In Peru, Pan de Yuca is served with yogurt (which is delicious), but it is good with a spicy jam as well, but by itself, fresh out of the oven, it is amazing.
I won’t call this bread healthy, but it is a gluten free bread. Pan de Yuca is best when it is freshly baked, but one option is to freeze the dough and just take out as many as you want to bake when you are ready for a delicious treat.
One note: It may seem like there is a LOT of cheese, and you can feel free to adjust up and down, but I like the ratio as stated in the recipe.
Peruvian Cheese Bread – Pan de Yuca
Ingredients
- 2 1/2 cups Tapioca Flour aka Yuca Flour/Starch
- 6 cups Grated Cheese Cheddar, Mozzarella or your preference
- 1 tsp Baking Powder
- 4 oz Melted and Cooled Butter About 110 grams
- 2 large Eggs
- 2 tbs Milk or Water
Instructions
- Preheat oven to 350f/177C.
- Combine all dry ingredients is a bowl.
- Add butter, cheese, milk, eggs, and mix until smooth.
- Divide and roll into small balls about the size of a golf ball
- If you like, you can freeze the dough at this point to bake at a later time.
- Place on a non-stick baking sheet about 2 inches apart.
- Bake for 20 minutes, or until the tops of the rolls begin to turn golden.
