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Home » All » By Location » Latin America » Pan de yuca or cassava cheese bread

Pan de yuca or cassava cheese bread

By Layla Pujol 116 Comments

Pan de yuca or cheese breads

Ecuadorian pan de yuca are small cheesy breads made with yuca flour (cassava/tapioca starch) and cheese. There are variations of these delicious breads in many Latin countries. They are known as chipas in Paraguay/Argentina, pan de queso in Colombia, cuñape in Bolivia, and pao de queijo in Brazil. The variations and exact ingredients vary from one place to another, my recipe for pan de yuca is made with yuca starch, 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 most supermarkets, in Latin grocery stores, or online. 

Video Recipe

Receta en español

Pan de yuca or cheese breads

Pan de yuca or cheese bread

Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or cassava starch
4.57 from 973 votes
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Course: Appetizer, Bread, Brunch, Snack
Cuisine: Ecuadorian, Latin, South American
Keyword: Cassava cheese bread, Pan de yuca, Yuca bread
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 -25 small yuca breads

Ingredients

  • 2 ½ cups yuca or cassava starch - sometimes also called yuca flour or tapioca starch/flour
  • 4 cups grated mozzarella cheese can also use half mozzarella & half queso fresco or quesillo
  • 1 tsp baking powder
  • Pinch of salt
  • 1 stick of butter 4 oz or 113 grams, room temperature, cut into 8 pieces
  • 2 large eggs
  • 2-4 tablespoons of water or milk, add more if the dough is dry

To serve:

  • Tree tomato hot sauce

Instructions

  • Combine the yuca starch or 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, if it's too dry add 1-2 tablespoons of water or milk. Add more if needed.
  • 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.
  • To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
  • 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. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
  • Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes. Another option is to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then turn on the broiler.
  • Serve immediately, can be served alone or with tree tomato aji.

Notes

See variations below for more helpful tips & ideas.

Pan de yuca or yuca bread recipe

In Ecuador, pan de yuca is usually served with yogurt smoothies and there are several restaurants whose specialty is yuca bread with yogurt. I usually serve yuca bread as an appetizer, with tree tomato aji, but they are also great for breakfast or with an afternoon coffee or tea. My kids love yuca bread and I always let them have some dough so they can make their own shapes: ovals, triangles, spirals, etc. They get very excited as they watch the oven and wait for their bread to be ready.

Yuca cheese breads

I used to make yuca bread by hand, and it is probably one of the easiest breads to make by hand, the ingredients are easy to mix, but it is a little bit sticky, so I tried using the food processor instead and it works great. If you don’t have a food processor or prefer to make it by hand, just melt the butter to make it easier to mix the ingredients.

Notes, tips, ideas & variations for making yuca cheese breads:

I’ve been making these delicious cheesy breads for so long, and in different places when we travel. I am constantly finding that the yuca bread dough is so flexible and can be used in many different ways. Here’s a quick compilation of some of the variations, tips, and ideas that I’ve tried over the years:

Ecuadorian yuca starch bread

– The texture of the yuca breads will vary based on the type of the cheese you use, this recipe uses mozzarella (not fresh, but the grated harder type) and I sometimes mix it with queso fresco. This results in very soft and smooth tasting breads which my family loves. For a cheese bread with a crunchier texture and stronger cheese flavor, you can use a harder more aged cheese: parmesan, gruyere, emmental, etc. When we visit my in-laws in France I usually take the tapioca flour from the US and use local cheese (usually the grated emmental they sell at most grocery stores there). When making these with dryer aged cheese you will need to add more liquid (water or milk) to the dough to get it to the right consistency.

Cassava yuca breads made with emmental cheese in France

– If you want the yuca breads to have a perfect uniform shape or if they tend to fall flat after baking (this tends to happen more if they didn’t have time in the fridge before or if the oven isn’t pre-heated/very hot when baking them) – you can use a small muffin tin to keep them in place.

Bake the yuca bread in a muffin tin for rounder breads

– To freeze the unbaked yuca bread rolls, place them on a baking sheet with wax paper, place in the freezer. As soon as the breads are frozen, transfer them to a Ziploc bag and save in the freezer until needed. To bake them from frozen, pre-heat the oven to 400-425F, place the frozen yuca breads on a baking sheet lined with parchment, and bake until golden on top.

Frozen yuca breads

– Grilled yuca cheese breads: You can also grill the yuca breads, this works best on a pizza stone. Make sure your grill is very hot and the pizza stone is pre-heated, then place the breads on the stone and let them cook until golden. They tend to have a crunchier outer texture when grilled.

Grilled yuca or cassava cheese bread

– Yuca cheese griddle tortillas: You can also flatten them into thick tortilla shapes and cook them in a grill or in a stovetop pan.

Yuca cheese griddle tortillas

– Yuca bread waffles: Another idea is to cook them in a waffle maker. Simply form the dough into a thicker patty (slightly smaller than your waffle maker), and place it in the waffle maker, cook until crispy on both sides.

Yuca bread waffles

– Yuca bread pizzas: You can flatten the dough as thin as you would like, add a light layer of sauce (tomato, pesto, etc), your favorite toppings, and bake at 450F until crispy.

Yuca cheese bread pizza

– Stuffed yuca cheese breads: Make the breads as usual, but put a piece of guava paste in the middle of each one, seal, and bake for a sweet & savory variation. Other filling ideas include cooked chorizo, cooked bacon, a piece of a different type of cheese, etc.

Yuca breads stuffed with guava paste

– Yuca bread empanadas: Use the yuca bread dough to make gluten free empanada discs, just be warned that the dough is very fragile, fill it with you favorite savory or sweet filling, and bake or fry.

Yuca bread empanada dough

– Fun holiday shaped yuca bread treats: For holidays you can use cookie cutters to cut the dough into different shapes and decorate them with olives, pimento peppers, etc. For Halloween, I used a ghost cookie cutter to make these cute little yuca cheese ghosts with pimento pepper eyes.

Yuca cheese bread ghosts for Halloween

Photos of yuca bread or pan de yuca preparation:

Yuca flour or tapioca starch

Ingredients for yuca cheese breads

Yuca bread preparation

Pan de yuca Pan de yuca

Pan de yuca recipe Pan de yuca or cheese bread

Pan de yuca or pan de queso

You can freeze the yuca bread rolls and bake as needed

Pan de yuca or cheese bread recipe

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Filed Under: All, Appetizers, Argentina, Brazil, Breakfast and brunch, Cheese, Comfort food, Ecuador, Kid friendly, Latin America, Quick, Recipe videos, Snacks, South America, Street food, Vegetarian, Yuca or cassava

Reader Interactions

Comments

  1. Kristy Crawford-Estrada says

    August 26, 2020 at 1:33 pm

    I’m not sure what that flour is . Can you use bread, pastry or all purpose flour? They look Delicious.

    Reply
    • Layla Pujol says

      September 3, 2020 at 8:52 am

      It’s tapioca starch, you need a starchy flour for this recipe. It won’t be the same with any type of wheat flour.

      Reply
  2. Angelica says

    August 21, 2020 at 4:56 pm

    Could I cut this recipe in half and yield good results?

    Yes, this recipe can be cut in half or doubled and works fine. You can also make a regular batch and freeze the extras (unbaked).

    Reply
  3. Sarah says

    April 30, 2020 at 3:57 am

    Awesome recipe. I always check your page when I need to make something from Ecuador ;) I have made these twice so far (by hand) as I don’t have a food processor. Do you think it might work out okay using a blender?

    Reply
    • Layla Pujol says

      May 1, 2020 at 4:20 pm

      I haven’t tried, it depends on how powerful your blender is, for most blenders I’m afraid it might get stuck with the blade and could result in the motor burning out. Plus it would probably be a pain to clean the blender. If you have a mixer with a dough blade that would work.

      Reply
  4. Yinaira Rosario says

    April 5, 2020 at 7:28 am

    Hola Layta:
    Do you think i can use Philadelphia Cream Cheese in this recipe? Half mozarella and half ceeam cheese? Thabks!

    Reply
    • Layla Pujol says

      April 8, 2020 at 10:01 am

      I haven’t tried using cream cheese, but this recipe is very adjustable/forgiving so it will probably work fine. Let me know if you try it (I might try it myself next time I make them).

      Reply
  5. Dani says

    March 24, 2020 at 6:05 pm

    I want to make this for my husband who is from Ecuador, but I do not have baking powder and at the moment it is not available at the grocery store. Can I use baking soda? If so how much would I use? (I also don’t have any cream of tartar to mix with the baking soda). Thank you!

    Reply
    • Layla Pujol says

      March 25, 2020 at 9:26 am

      Hi Dani, You can just leave out the baking powder, I’ve made them several times before without it and you can barely tell the difference.

      Reply
  6. arlene says

    March 19, 2020 at 3:49 pm

    HI, I just made your recipe for my husband since he need to eat gluten free and does not like any of the gluten free breads already available. I made them larger and flatter since he wants it for sandwiches, They came out good, but only 6 slices of sandwich bread size but my question is.. Can I use this same recipe and put it in a bread loaf pan? I know I can, but I wanted to know if I should double it so that it may rise to make the loaf?

    Reply
    • Layla Pujol says

      March 23, 2020 at 7:46 am

      Hi Arlene,

      I’ve never made into a loaf form, I do remember a friend of my mom did that in Ecuador, but we ate it intermediately after it was baked. It does get hard once it gets cold, so not sure if it would work to keep for several days. Let me know if you try it and how it goes. All the best!

      Reply
      • arlene m de cardenas says

        March 23, 2020 at 9:19 am

        Thank you for your reply. I do also believe it will be too hard in a few days. If I try it, I will let you know.

        I tried it yesterday with egg substitute because he is no suppose to eat eggs and with Gluten Free flour, but it was really hard. Do you think it was the flour or the egg substitute??
        Thanks!

        Reply
        • Layla Pujol says

          March 23, 2020 at 11:11 am

          It was more likely the flour, you need a very starchy flour for this recipe. One of my friends didn’t have enough yuca/tapioca starch and she added corn starch instead – so about 1/2 of each starch – and she says they turned out great. Other starchy flours include potato and arrowroot – but I haven’t tried them with this recipe.
          Another option is to make them larger as you did, then freeze them (freeze on a tray first and then transfer to a freezer bag) and cook them each day you need them.

          Reply
          • arlene m de cardenas says

            March 23, 2020 at 11:23 am

            Thanks!!! I can do that and actually today I ran of the tapioca starch, so I added 1/2 of that gluten free flour to it and it was not bad. But now I know about the other starches I can use also. Thanks for tips!!! stay safe!

  7. Katrin says

    March 17, 2020 at 2:23 pm

    Soooo delicious and soo easy to make! I have been making them two days in a row now! My husband is from Ecuador and we actually had homemade tomatillo ahi at home and these were delicious dipped in there! Thank you :)

    Reply
  8. mulholland says

    February 25, 2020 at 3:06 pm

    I made these for lunch this weekend and they were beyond delicious. I only wish I had made more! Definitely going to be trying out the waffle iron suggestion :-)

    Reply
  9. Denia Macmillan says

    February 25, 2020 at 11:31 am

    I love your recipe. Is easy and fast. Made the for the third time and always perfect. Added a little more salt, but other than that no need to change anything. Thank you for sharing your knowledge.

    Reply
  10. Jenny says

    January 23, 2020 at 5:03 am

    These are the best thing ever hot out of the oven. I’ve made them several times. If I make them ahead and refrigerate overnight broiling for 7 minutes is perfect. Baking at a lower temp seems to make them melt.

    Reply
    • Layla Pujol says

      January 23, 2020 at 10:13 pm

      Yes, high heat and refrigerating prior to baking makes a big difference. I also find that they’re less likely to melt if you use a dryer/more aged cheese. However I really love the taste that they get from a younger fresher cheese.

      Reply
  11. Marlenefilla says

    July 14, 2019 at 1:27 pm

    I love your recipe, I use feta cheese and works perfectly. I also use coconut milk instead of water or regular milk. For fat I use a mixture of ghee butter and olive oil. I make them when I travel for my gluten free diet. Thanks.

    Reply
  12. Karie says

    March 8, 2019 at 2:56 pm

    Do you broil on Hi or Lo?

    Reply
    • Layla Pujol says

      March 9, 2019 at 6:59 pm

      On High if you have the option, but with the baking pan on the middle rack.

      Reply
  13. Fernando Reyes says

    February 12, 2019 at 5:06 am

    Fernando, from NJ.
    I am originally from Ecuador, and of course I love pan de yuca. I followed your recipe as suggested by you, and I just want to tell you that my family and I have enjoyed these pan de yuca. Thank you for the directions and tips about baking these delicious pan de yuca.

    Reply
  14. Connie Delgado says

    January 20, 2019 at 9:18 am

    I lived on these while living in Brazil 40 years ago while in the Peace Corps…came home and married an Ecuadorian and have continued to make these for my family for all these years. My favorite additional ingredient is chopped yellow chiles! Perfect with a cup of coffee.

    Reply
  15. Brittany says

    December 31, 2018 at 1:01 pm

    Can these be made without a food processor? If so what would you recommend instead?

    Reply
    • Layla Pujol says

      January 2, 2019 at 11:12 am

      Yes, just mix all the ingredients by hand – if you look at the video it’s all mixed by hand.

      Reply
  16. Andrea says

    December 10, 2018 at 6:34 pm

    Wow! We were exposed to this at a Peruvian/Bolivian restaurant in Rhode Island during our travels and were blown away by the perfect combo of cheese and bread.

    I found this recipe and kept my expectations low (I feel like it never works to recreate something you’ve had in a restaurant), but there was no need! It turned out awesome! I can’t believe how easy it was and how much it tastes like what we had. My husband said, “Spot on.” :) I cut the recipe in half and it all still worked perfectly. Will definitely be making these again! Thanks so much!

    Reply
  17. andreshuevo says

    November 11, 2018 at 11:34 am

    I spent a year in Ecuador when I was younger and I often find myself coming to your page to recreate the delicious food I found while there. Thank you for publishing! My argentine wife likes these much more than the Chipá in her country. Mil gracias!

    Reply
  18. Heather Requena says

    June 28, 2018 at 6:40 am

    Great recipe!!!!! Gracias!!!!!!!

    Reply
  19. Lisa says

    March 17, 2018 at 4:59 pm

    Thank you for the recipe! This is great, I tried other recipes and not always they turned out good from the first try. This one was a miracle. ^_^ It was easy to make and easy to bake.

    Reply
  20. Kamila Pasuj says

    January 12, 2018 at 5:15 am

    Thank You for this wonderful easy-to-do recipe! I was just wondering about the measurements a bit. If i convert 4 cups (of grated mozarella cheese) to grams, i get 1kg of cheese! Is this correct? Do i really need such hige quantities?
    Thanks in advance!

    Reply
    • Layla Pujol says

      January 12, 2018 at 8:20 am

      4 cups of cheese is closer to 1 lb, so about 0.45 kg – and yes, the recipe uses a lot of cheese (there’s a reason they call it cheese bread in Brazil).

      Reply
  21. Ana Daisy Alonso Ortiz says

    November 26, 2016 at 1:59 pm

    Great recipe!!! I just baked it today and was easy to do. I changed the measures a little but everything was perfect. Thanks

    Reply
  22. Marcia Tobolsky says

    August 18, 2016 at 7:03 am

    I’m taking from the oven, easy and good, nothing like to made something from your own country, my husband love it…

    Reply
  23. Mum says

    November 16, 2015 at 9:02 pm

    Thank you so much. My family and I loved them. I didn’t put the griller on, I just baked them at 180 C and they were still yummy.

    Reply
  24. Lisa says

    August 21, 2015 at 2:14 pm

    Had these at a Brazilian restaurant and they were fabulous so immediately tried to find a recipe online. Found your recipe and now have mine chilling in the fridge for 30 minutes. Can’t wait to try them!

    How long do you think you could keep these in the fridge if you wanted to make them ahead of time for dinner guests? Could you keep them a couple hours in the fridge? Overnight, if covered? Or would the butter and cheese be too firm?

    Reply
    • Layla Pujol says

      August 21, 2015 at 5:48 pm

      Hi Lisa – They can stay in the fridge for a couple of days. You can also freeze them (place them on a baking sheet lined with wax paper, freeze them, and then put them in a freezer bag) and then bake them directly.

      Reply
      • carol bee says

        December 6, 2015 at 9:18 pm

        Layla, I ate these with Ecuadorian Avocado Soup while in the Peace Corps. Could you find the Avocado Soup from around the mid-sixties and print it? Thanks so much for your site. I have always said “I should have stayed in Ecuador”. Yuca bread from Chone and Biscochos from Cayambe were heavenly.

        Reply
  25. meggan says

    October 16, 2014 at 3:47 am

    Made these last night and my ecuatoriano bf said they were fantastic — I couldn’t agree more lol. que rico!

    Reply
  26. Marcelo Vera says

    June 19, 2014 at 4:50 pm

    Soy de Guayaquil y vivo en Utah y ya he hecho estos panes de yuca varias veces para mi familia, la verdad que saben increibles y se los acaban al momento. Incluso ya he compartido su receta con otras personas. Muchas gracias por sus recetas, siempre que busco algo Ecuatoriano para cocinar, vengo a su pagina. Saludos.
    Marcelo

    Reply
  27. Dana says

    April 30, 2014 at 1:31 pm

    Hi, I am looking forward to making this recipe. Is cassava flour ok ? Looks yummy! Love your site !!
    Thanks

    Reply
    • Layla Pujol says

      May 1, 2014 at 9:14 am

      Yes, cassava flour, tapioca starch/flour are all the same thing.

      Reply
      • Dana says

        May 1, 2014 at 9:39 am

        Thanks for the quick reply!

        Reply
  28. Martha says

    March 12, 2014 at 5:10 pm

    This recipe is perfect!!!! Thank you

    Reply
  29. Diana says

    February 2, 2014 at 1:54 pm

    Great Recipe!!! Came out perfectly. So excited to have this recipe!

    Reply
  30. Marissa Rosenberg says

    December 15, 2013 at 1:32 pm

    This is the best recipe ever! So delicious and my 5 year old son who has Celiac loves them! Great recipe! Thank you.

    Reply
  31. Cris says

    December 4, 2013 at 7:29 pm

    Thanks for the recipe. In Colombia this is pan de yuca as far as I remember from my mom’s cooking. Pan de queso doesn’t have yuca and pan de bono has yuca and masarepa.

    Reply
  32. Rosalie Hardman says

    November 15, 2013 at 7:07 am

    Thank you so much for the wonderful recipes. My husband and I are moving to Cuenca and me being a true foody, this site opens many doors for me. I will be making your Chicken and rice soup today ( snowing today) and these rolls for dinner. My 80 year old mother-in-law has Celiac disease and I will have her over.

    Reply
  33. Veronica says

    September 6, 2013 at 5:15 am

    Thank you, thank you!!!!! I had these in Florida and a few years back and every time I go visit I make sure I take a bag full home which is El Paso right now…. I can’t wait to make them, all I have to do is find some yucca flour… I look forward to trying more of ur recipes…..

    Reply
    • Layla Pujol says

      September 6, 2013 at 8:21 am

      Hi Veronica – Yuca starch is also known as tapioca starch – and now you can find it at most major supermarkets (in the baking/flour section). You can also order it online from Amazon.

      Reply
  34. David J. Andrews says

    February 2, 2013 at 4:59 am

    This bread is far healthier than other types of bread because it is made with yucca. All wheat (and the flour that is made from it) is genetically altered and has been shown to be the cause of major health problems…diabetes, metabolic syndrome, heart disease and cancer. While yucca is a carbohydrate and therefore contributes to insulin levels, it is far healthier than wheat.

    Reply
  35. Annie says

    January 28, 2013 at 12:30 pm

    Hi Laylita,
    I am in Ecuador at the moment. Can I substitute queso fresco for the mozzarella? I guess that’s what they generally use.
    Thanks!

    Reply
    • Laylita says

      January 28, 2013 at 4:44 pm

      Hi Annie – I made these over the summer in Ecuador and found that they work best with 1/2 quesillo (or queso fresco) and 1/2 Ecuadorian mozzarella than with quesillo alone. You can find the mozzarella at any local tienda.

      Reply
    • Arturo Carreño says

      January 28, 2013 at 9:09 pm

      Yes, you can substitute queso fresco using Mozzarella. That is what I normally do. The results are delicious!

      Reply
  36. Tony says

    December 8, 2012 at 1:27 pm

    Thanks For the recipe! Ecuador Rocks!

    Reply
  37. Ganet Correa says

    October 24, 2012 at 6:08 am

    Hello
    I don’t have a food processor. What can I do.

    Reply
    • Laylita says

      October 24, 2012 at 8:23 am

      Yuca bread is very easy to make by hand, just mix the ingredients together in the same order as you would in the food processor. I also recommend having the butter at room temperature or slightly melted (but not warm or hot) to make it easier to mix everything together. You also might need an extra tablespoon or two of water if mixing by hand.

      Reply
    • ARTURO says

      October 24, 2012 at 10:56 am

      Vámonos a pie: Correa tiene que ser español.

      Su receta de pandeyuca es fantástica. Es la única que me ha funcionado. La repito frecuentemente!

      Felicitaciones muy efusivas!!!

      Reply
  38. Emily Grace says

    September 9, 2012 at 6:40 am

    Does this recipe call for fresh or dehydrated mozzerella? Looks delicious!

    Reply
    • Laylita says

      September 9, 2012 at 3:32 pm

      Dehydrated mozzarella, though in Ecuador we also use quesillo, which is a very fresh young cheese, it has less moisture than fresh mozzarella and is more like a fresh farmers cheese.

      Reply
  39. Katrina says

    April 30, 2012 at 7:44 pm

    Laylita, I know this is a kind of old post. But I just joined pinterest, and decided to look around your website for more recipes from you that I might like and I stumbled upon this one! I used to eat Pan de Yuca from Gustapan in Quito and I miss it terribly. But now I live in Montana and am so far away from a good Mexican or South American market. Could I get Yuca flour here by the name of Tapioca flour? Or would that be too different?

    Thanks!
    -Katrina-

    Hi Katrina – You should be able to find it as tapioca starch.

    Reply
  40. tanya says

    April 12, 2012 at 3:29 pm

    I love your recipe, this is what we use when we make the yummy pao de queijo because it’s so simple!

    Thank you!!

    Reply
  41. Carla says

    April 1, 2012 at 3:45 pm

    Hello Laylita,
    Glad I found your website, esp. this recipe for pan de yuca. Just wondering, I remember my family making the pan de yuca with cream cheese, do you konw this alternate recipe using cream cheese?
    Thanks, Carla

    Hi Carla – I haven’t ever made them using cream cheese, I’ll ask around and see if anyone knows how to make them that way.

    Reply
  42. arina says

    January 10, 2012 at 10:28 am

    Now Yucca flour is tapioca flour or tapioca starch and you can find it in almost any store. Good luck! It’s delicious.

    Reply
  43. Lizzie says

    October 15, 2011 at 9:22 am

    So are these inedible if served cold? I was thinking about making them for a project in my college Spanish class, but I don’t know if I’d be able to reheat them in time. What if I reheated them 3 or 4 hours ahead of time, would they still be warm enough, or would that be too long?

    Hi Lizzie, they would still be edible, but just won’t taste as good. If you make them ahead of time, I would recommend microwaving the yuca breads right before serving them – it’s as close as you can get to serving them warm out of the oven.

    Reply
  44. Britney says

    August 1, 2011 at 10:26 am

    This is the little roll they serve at brazilian restaurants like Tucano’s or Rodizio Grill, right? Cheesy in the middle?

    Reply
  45. Josephine Gil says

    July 26, 2011 at 7:04 pm

    I am wanting to know if the Yuca Flour contains starch. I am yeast, starch and gluten intolerant.

    Yes, yuca flour is tapioca starch.

    Reply
  46. Gracie says

    July 15, 2011 at 7:41 pm

    Hi Leylita

    Can you please tell me how much butter is in the ‘stick of butter’. We don’t use the term in Australia, and was wondering if it is 250 gms.

    I haven’t tried finding the flour yet, but hopefully will be able to locate it without any problems.

    Thanks
    Gracie

    Here are the conversions for 1 stick of butter = 113 gr = 4 oz = 8tbs = 1/2 cup

    Reply
  47. David says

    May 12, 2011 at 4:48 pm

    I lived and worked in Ecuador for years……queso fresco is the standard! Always very satisfied guests with gluten issues!

    Reply
  48. David says

    May 12, 2011 at 4:45 pm

    Gluten free!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  49. Claudia says

    May 8, 2011 at 1:09 pm

    I made the bread by hand and I love it!!!! The yuca bread are so tasty and cute!!!

    Reply
  50. Alex says

    May 8, 2011 at 8:49 am

    Just a suggestion. If you like your pan de yucas on the softer and mushier side (like I do), kind of like the texture of freshly baked bread, cut down the butter to 1/4 of a stick and add instead milk until you feel the dough is easy enough to shape with your hands but not too much so the pan de yucas don’t fall apart on the baking tray.

    And this is more of a a personal taste thing, I use 5-6 cups of shredded cheese instead of 4.

    Cheers.

    Reply
  51. Lindsay says

    April 21, 2011 at 2:18 pm

    This recipe works perfect. I have made it several times and every time it comes out delicious. Went to Ecuador a couple of years ago and have missed the pan de yucca. Now I have it all the time :)

    Reply
  52. Inessa says

    April 8, 2011 at 3:19 pm

    I just made it! it is delicious :))))
    thanks for the recipe.

    Reply
  53. G.Tobar says

    March 18, 2011 at 4:40 am

    Pan de Yucas are excelent bread replacements for wheat sensitive individuals as they are GLUTEN FREE. I have been diagnosed with celiac , and have been using them as subsitutes for years. If you keep them for a while they will harden, but rubbing them with water before putting them in the microwave oven, will soften them and turn them almost as good as recently baked. A good source of already baked ones is to visit a local colombian bakery if you are lucky to have one in your city.

    Reply
  54. Annie says

    January 29, 2011 at 6:07 pm

    Hi Laylita,

    I was wondering if you have the recipe for Muchines de yuca. I tried to make them today but it didn’t work out very well. :( Help!!

    Reply
  55. Chris says

    January 28, 2011 at 7:26 pm

    Hi Laylita,

    I’m so happy to have found this recipe. I was a Peace Corps Volunteer in Ecuador and would always get pan de yuca on the buses when I passed through Santo Domingo. Hopefully this brings back some great memories! Thanks for the recipe.

    Chris

    Reply
  56. Mary says

    December 8, 2010 at 1:21 pm

    I had these in Astoria Queens yesterday and I fell in love with them. They were perfectly round and very dark and crisp on the outside and perfect on the inside. So glad these are baked!

    Reply
  57. susana says

    November 19, 2010 at 1:51 pm

    Best recipe for pao de queijo I have ever tried. Thank youu!

    Reply
  58. Sabrina says

    November 1, 2010 at 6:58 pm

    I am excited in making this, thanks for your receipe

    Reply
  59. Maria says

    October 18, 2010 at 8:40 pm

    So excited to find the recipe for these. A dear friend of ours is Brazilian and described these to us as we’re a gluten-free family. So happy to find this site with recipe ideas, I’ve been buying tapioca starch from our local Asian Market for a few years now and it’s very available and affordable. I’m wondering if anyone has tried using this dough in different ways? Empanadas, for instance? It just looks so tasty and versatile. I’m always trying to find new ways to use gluten free recipes, anyway, look forward to playing with this one!

    Reply
  60. Norma says

    September 28, 2010 at 5:54 am

    Thank you very much for this article, I am from Ecuador and I miss so much panes de yuca!! I am not very good cooking but i will do my best. I will go to that shop in London and try to get the yuca flour!! I hope to find the queso fresco as well.

    Cheers!!

    Reply
  61. Michael says

    August 27, 2010 at 12:39 pm

    I have very fond memories of eating these years ago in Bogota. I have made them in the US using tapioca starch, and can’t tell the difference. How about these ideas: use Greek yoghurt instead of the cheese? It is non fat, and tastes great. How about forming the ball around a small piece of queso fresco so you have a melted cheese ball in the center? It looks like Goya is no longer making harina de yuca, so I’m having difficulty finding it myself. But the search goes on. Got to have my pan de yucca! I would probably hug anyone who could make me arepas like I use to get in Bogota!

    Reply
  62. Aron says

    July 20, 2010 at 1:00 pm

    Laylita,
    Greetings from a fellow Ecuadorian. I stumbled across your blog by accident, it is truly a culinary gem. I cooked these regularly now. Thanks for the recipe. I mixed the dough on a KitchenAid and it worked perfectly. I substituted queso fresco for the criollo cheese used in Ecuador and I could not tell the difference! I’m off to experiment with this now, maybe I’ll try some other cheeses…

    Reply
  63. Arty says

    May 24, 2010 at 6:26 pm

    Holy cow! These were so good and easy to make, too. Thanks for such a tasty treat. Yum!

    Reply
  64. Jacob says

    February 16, 2010 at 1:41 pm

    I love these. However the best ones I ever had were a little bit different. I had them in Ecuador, on the way to Montecristi from the coast, from a roadside vendor fresh out of the oven. They made pan de yuca as well as pan de maiz and they were both made with the fresh farm cheese in the center rather than mixed in. Unfortunately I haven’t been able to recreate those ones, they were truly amazing. Thanks for your blog!

    Reply
  65. kevin says

    February 16, 2010 at 6:37 am

    I’m from ecuador and i love pan de yuca, they’re deelicious and a popular treat

    Reply
  66. Maria says

    December 2, 2009 at 7:45 am

    In Bolivia we call these Cuñapes and I make them with Oaxaca cheese and a mixture of Queso Fresco which I buy from Walmart.

    Reply
  67. tanya says

    November 23, 2009 at 1:44 pm

    We tried making these this weekend and they were fabulous! Tasted exactly how I remember the ones at the Brazilian restaurants tasted. We had actually made some chicken liver pate the same night so split these little rolls and added some pate, it was heavenly. Cold ones can be reheated for about 10-20 seconds in the microwave and they’ll taste just like they were out of the oven.

    Thanks for the fantastically easy recipe!

    Reply
  68. Peggy says

    September 11, 2009 at 4:15 pm

    Just made your pan de yuca recipe and WOW! I’m having a hard time not eating them all!

    Using the food processor was a leap of faith for me — I have never used it for a dough. Used the dough blade and had to open the processor repeatedly to stir the dry ingredients into the wet. Then I turned the dough out on a counter dusted with the yuca flour and found it very easy to work with. My little “panes” are golden nuggets of delight.

    To my surprise, the bag of yuca flour (Goya Tapioca Starch/Yuca Harina/Polvilho Doce) has a recipe for pan de yuca on the back. The balance of ingredients is wildly different from yours, but I’m sticking with your recipe!

    Reply
  69. Stephanie says

    June 29, 2009 at 11:32 pm

    Hi Laylita. I’m so glad I found this recipe. I’ve had a craving for these and your recipe looks easiest to follow from others I’ve read. Just a question…do I need to wait for the dough to rise?? On other recipes it said to use self-rising flour. Is it necessary? Also, my oven doesn’t go up to 500, so how long would I need to bake it at 400?? I’m not much of a cook, so I don’t know how to adjust baking time. Any help from anyone is appreciated. Thanks

    Hi Stephanie – No need to use self-rising flour, sometimes I even forget to add the baking powder and they come out just fine. For the oven, do you have a broil option? If so, bake them at 400 for about 10-12 minutes and then turn on the broil for about 8-10 minutes or until they start to get that golden color, keep them on a lower rack when broiling and just keep on eye on them since the precise time varies from one oven to another.

    Reply
  70. Angel Javier says

    May 22, 2009 at 11:10 am

    My abuelita Stella solia cocinar a sus nietos pan de yuca con queso manabita en Bahia de Caraquez (Ecuador) cuendo era muy nino. Me encantaria poder recrear el sabor y las memorias pero en el norte de Inglaterra no se consigue. Lo que he podido encontrat es el platano verde fresco que se frie en rodajas para hacer los llamados patacones. Algun alma caritativa que me pueda recomendar una tienda online en inglaterra para comprar la harina de yuca.

    Reply
  71. Rebecca says

    May 21, 2009 at 7:02 pm

    We got all the ingredients we are going to try the recipe we just need a yogurt recipe to be complete. You know you have to have your warm pan de yuca and your cold yogurt.

    Reply
  72. JCorretjer says

    May 18, 2009 at 11:12 pm

    update!!! i found some Tapioca Starch, made them today and they are FANTASTIC thank you so much for the wonderful recipe and your great photos of the food!

    Reply
  73. JCorretjer says

    May 15, 2009 at 6:45 pm

    I’m so mad… I wanted to try this recipe tonight as we’re going gluten free in my house, and i could not find the yuca starch at my local grocery store. I thought this was strange since i live in Puerto Rico. I sort of expected to find it there…. I’m going to have to check other stores. Thank you so much for this recipe I cannot wait to try it with local cheese. And then maybe with parmesan, chives and garlic.

    Reply
  74. Graeme says

    April 26, 2009 at 5:31 pm

    In New Zealand I found tapioca flour, which is imported from Thailand. I will probably try your recipe using cow feta cheese instead of mozzarella, as other recipes I’ve read suggest queso fresco, which I’ve not been able to find in New Zealand (even from a local cheese manufacturer). Thanks for the recipes!

    Reply
  75. Mary says

    April 24, 2009 at 5:29 pm

    Dear Friends

    I was most elated to stumble across this recipe. I have been on a yeast and gluten free diet since February. I need one thing clarified. I have both cassava flour and tapioca flour. The difference. The cassava flour is made from fine milled cassava root and the tapioca flour is very very fine and white almost powder like. Which one of them are you referring to in the recipe.

    Thanks for your help.

    I am referring to the tapioca starch, but if you look for it in some Latin grocery stores you will find it is called Yuca Harina (which translates as yuca flour).

    Reply
  76. amy says

    March 23, 2009 at 8:09 am

    awwww. they look so good. i really wanna eat it! but i dont have yuca flour here:( BOO

    Reply
  77. Camila says

    March 20, 2009 at 3:39 pm

    In Brazil, pão de queijo is made of yuca starch (polvilho), not yuca flour (farinha de mandioca). If you look for tapioca in Brazil you’ll find a different kind of flour, in spite of being the same root. Farofa is made of yuca flour.

    Hi Camila – Thank you for the clarification, in Ecuador we call it both almidon (starch) and harina (flour) de yuca. I try to refer to the possible names of the ingredients mainly by what you will find it called in the US and depending on the brand (at least in stores here) you will find it here called yuca flour (or yuca harina) or mandioc/cassava starch, but I have seen one brand that lists several names including polvilho.

    Reply
  78. jDub says

    March 20, 2009 at 8:28 am

    OH!! i just saw this on tastespotting. i was actually craving them today and just about to look for a recipe but its like you read my mind. thanks for sharing. i cant wait to eat these suckers.

    Reply
  79. Sara: Our Best Bites says

    March 20, 2009 at 8:00 am

    You’ve just made me the happiest girl in the world today. I did a double take while browsing tastespotting and said, “wow, those rolls look like pao de queijo” and it WAS. I used to live in Brasil, and though I’ve tried a million recipes for it, I’ve yet to find one that actually works for me. Yours are beautiful and I’m going to try it- probably tonight, thank you!

    Hi Sara – I was just looking at that delicious salad and yummy dressing on your site, and those key lime tarts look amazing!

    Reply
  80. shootfirsteatlater says

    March 19, 2009 at 11:43 pm

    i love this bread! i thought parmesan cheese was used. can i use parmesan or other kinds of cheese instead of mozarella? will try this asap. it’s good we have cassava flour in the Philippines.

    Parmesan cheese is mainly used for the Brazilian version (and the traditional Brazilian version also has a smaller ratio of cheese to yuca flour), I have not tried making them Parmesan yet. In Ecuador a cheese called quesillo is used, it is a very fresh soft cheese – the easiest replacement I can find outside of Ecuador is mozzarella. I have also made it with Monterrey Jack (works fine), as well as Comte (when we were visiting family in France – they came out good but the cheese flavor was a little stronger), and also with white cheddar (in London – same thing as with French cheese, they were fine but the flavor of the stronger cheese was there).

    Reply
  81. marion says

    March 19, 2009 at 11:30 am

    Hi Laylita,
    Thank you for your recipes, I’ve already tried your seco de pollo, and it was so good, just like in Ecuador, it remembered me of great times.
    Now I would like to cook panes de yuca, but I have a question for you. I have at home something my roomate bought to cook farofa (a brazilian side dish, that he prepares to acompany “feijoada”), and he calls it “yuca flour”. But I wonder if it is the same flour as you use in your recipe, because it is much thicker than wheat flour for example. So, do you know if it is the same thing ?
    muchas gracias

    Hi Marion – Farofa is made from yuca (or mandioca/manioc as called in Brazil) but it is very coarse, the yuca flour that you use to make pan de yuca is a very fine starchy flour, but you can probably find it at the same place that he finds the farofa. Recently I also found it at an Asian grocery store (it was called tapioca flour on the bag).

    Reply
  82. Claudia says

    March 17, 2009 at 1:21 am

    In Colombia, we call these Almojabanas. Thanks for posting the recipe!

    Reply
  83. mel says

    February 17, 2009 at 6:05 am

    this recipe looks delicious…Just wondering if I could use an alternative to yuca flour because they don’t sell this in England?

    Hi Mel – I have only made them with yuca flour, it is also know as tapioca starch or mandioc starch, my friend who lives in London mentioned that she could find it at a Latin grocery store close to Elephant & Castle (or something like that).

    Reply
  84. Cynthia says

    January 14, 2009 at 2:14 pm

    Is Tapioca starch the same as Yuca flour?

    Yes, same thing.

    Reply
  85. Ines says

    September 13, 2008 at 1:49 pm

    Hi Layla,
    I tried these rolls, and they are amazing! I made them a second time, and I added chopped chives and they came out awesome! Thanks for the recipe!
    -Ines

    Hi Ines – I love the idea of adding chives, I’ll have to try that next time I make them.

    Reply
  86. Susan says

    September 6, 2008 at 8:42 am

    Stumbled Upon your blog….it’s beautiful

    How many rolls does this make?….just so i can get the size right!

    thanks,
    susan

    Hi Susan – This makes about 20 (more or less depending on the size).

    Reply
  87. VERONICA says

    July 30, 2008 at 5:39 am

    laylita, puedes poner esta receta en español por favor.

    Debajo de la primera foto hay un enlace para la receta en español.

    Reply
  88. Laylita says

    July 14, 2008 at 9:01 pm

    Hi Ruth – I’ve never used a mixer but I think it should work, I’ve made it by hand and obtained the same consistency, the cheese blends in very well with the other ingredients, you might just need to work the dough a little bit after using the mixer but it should be fine – also, when I make by hand I let the cheese rest at room temperature to soften it and also give the butter a few seconds in the microwave to help them mix together. Let me know how it works with the mixer.

    Reply
  89. Ruth says

    July 14, 2008 at 5:26 pm

    Quick question–would the resulting dough still be of the same consistency if a Kitchen Aid mixer was used as opposed to a food processor? I see that your dough is very smooth textured and cannot see any of the shredded mozzarella…with no blades in the Kitchen Aid I’m not sure if it’d have the same effect…

    Reply
  90. myrnie_twin says

    July 4, 2008 at 11:57 pm

    I know this comment comes really late in the game, but our family loves these- my husband brought the recipe home from Brazil. We can find bags of tapioca starch at the Asian market (Viet Wah, in Renton), 3 for a dollar.

    Reply
  91. frantic foodie says

    June 9, 2008 at 8:18 pm

    i loved those rolls too……….

    Reply
  92. Laylita says

    June 9, 2008 at 7:38 pm

    Hi Lilach, I’m glad you liked the yuca bread, I get the yuca flour (also called yuca harina, mandioca flour or cassva flour) at the Latino Market store at Pike Place Market, and also at La Espanola in Bellevue. Layla

    Reply
  93. Lilach says

    June 9, 2008 at 5:54 pm

    Hi Layla,

    I was in the Blogger Event yesterday. I loved your Yuca bread!!! I want to try making it and I don’t know where can I find Yuca flour…Where do you usually buy it?

    Thanks!
    Lilach

    Reply
  94. margarra says

    March 3, 2008 at 3:50 pm

    Buenísimos esos chipás!!!, en casa mueren por ellos!!!

    Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Traditional Ecuadorian

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    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …
  • Caldo de bolas de verde or green plantain dumpling soup

    Caldo de bolas de verde or green plantain dumpling soup

    Caldo de bolas is a typical Ecuadorian soup of green plantain balls or dumplings stuffed with meat and served in a delicious broth with corn …

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