Pan de yuca is also known as chipas in Argentina, pan de queso in Colombia, and pao de queijo in Brazil, it is made with yuca flour, cheese, butter and eggs. Yuca bread makes a delicious warm appetizer and the breads can be made in advance and baked minutes before serving. Leftover breads will get hard when they get cold, but can be reheated in the microwave (great for breakfast the day after). The flour is made from yuca root, and is also known as cassava or tapioca starch, the flour can be found in specialty stores. In Ecuador, pan de yuca is usually served with yogurt smoothies and there are several restaurants whose specialty is yuca bread with yogurt.
Ingredients:
2 ½ cups yuca flour
4 cups grated mozzarella cheese
1 tsp baking powder
Pinch of salt
1 stick of butter, room temperature, cut into 8 pieces
2 large eggs
Preparation:
- Combine the yuca flour, cheese, baking powder and salt in a food processor, blend to mix well.
- Add the butter and eggs
- Mix until small dough balls begin to form
- Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
- Pre-heat the oven to 500 F .
- Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
- Bake immediately or store in the fridge until ready to bake.
- Bake for about 7 minutes and turn on broiler until the breads are golden, about 3-5 minutes.
- Serve immediately, can be served alone or with tree tomato aji.
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Tags: Ecuador, Ecuadorian Cuisine, Food, Quito, Yuca Bread
