Colombian
Pan de yuca
These Colombian pan de yuca are small, tender cheese breads made with almidón de yuca and salty queso costeño. They bake up lightly golden with a chewy center, perfect warm with coffee or hot chocolate.
Watch it madeKWA · 3:14
Ingredients
- Almidón de yuca1 cup
- Queso costeño, finely crumbled1 cup
- Egg1 small
- Unsalted butter, softened1 tbsp
- Baking powder1/2 tsp
- Whole milk1 to 2 tbsp, as needed
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the almidón de yuca and baking powder until evenly combined.
- Add the crumbled queso costeño and rub it into the starch with your fingertips so the cheese is well distributed.
- Add the egg and softened butter, then knead by hand until a smooth, slightly tacky dough forms.
- If the dough feels dry or cracks, add the milk 1 teaspoon at a time until it comes together without sticking heavily to your hands.
- Divide the dough into 6 small portions and shape them into round buns or short crescent rolls.
- Place the shaped pan de yuca on the prepared baking sheet, leaving space between each one.
- Bake for 15 to 18 minutes, until puffed and lightly golden on the edges.
- Serve warm, while the centers are soft and chewy.
Common questions
Can I substitute queso costeño if I can’t find it?
Yes. Use another salty, firm cheese that crumbles well, like feta, cotija, or queso fresco plus a little extra salt. Aim for a cheese that is dry enough to blend into the starch without making the dough wet.
How do I know when the dough has the right texture?
It should feel smooth, soft, and slightly tacky, but not sticky enough to coat your hands. If it cracks when shaped, add milk a teaspoon at a time. If it gets too wet, dust in a little more starch.
What are the most common mistakes when making pan de yuca?
Using too much milk, under-mixing the cheese, or overbaking are the biggest issues. Too much liquid makes the dough gummy, uneven cheese leaves dry pockets, and overbaking turns the centers dry instead of chewy.
How should I store leftover pan de yuca?
Store cooled pan de yuca in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in a 350°F oven for a few minutes to restore the crust and soften the center.
What should I serve with pan de yuca?
Serve it warm as a snack or with coffee, hot chocolate, or soup. It also pairs well with eggs, jam, or butter. For best texture, rewarm it before serving so the centers stay soft and chewy.