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Tuesday, June 11th, 2013

Ecuadorian Pan de Yuca Recipe

Ecuadorian pan de yuca/

Pan de yuca is one of the greatest Ecuadorian snack foods. All over Ecuador’s big cities, Guayaquil and Quito, you find little yogurt shops that sell different fruit-flavored yogurt drinks, together with pan de yuca. It is always just what you need for a quick snack any time of day and it’s even gluten-free!


My son loved helping me make the little balls, and both my son and daughter loved eating them. I made broccoli soup to go with it for some veggies, given all the cheese they ate with the bread.


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1 cup tapioca flour
1 teaspoon baking powder
2 cups Latin American grated white cheese (such as cotija; you can also use parmesan in a pinch)
2 eggs
2-3 tablespoons cream (or milk)


1. Preheat the oven to 350 degrees.

2. Grease a cookie sheet.

3. Combine the tapioca flour and baking powder together in a large bowl.

4. Stir in the cheese and egg yolks.

5. Mix until the dough forms a ball then mix on a tapioca-floured surface until the dough is smooth.

7. Roll dough into balls (it should make about 10).

8. Place balls one inch apart on the baking sheet.

9. Bake until golden, about 20 minutes.





Cool and enjoy!


Once you’ve made the balls, they freeze really well for use in the future. For savings, I buy the flour in bulk at my local Rainbow Grocer’s.




I made this recipe thanks to

© 2013, Carmen Cordovez. All rights reserved.

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Born to a large family in Quito, Ecuador, Carmen Cordovez went to bilingual Spanish/English school from kindergarten through high school. Her childhood was happily spent going to the beach and riding horses during the summer. She studied and worked in advertising in Ecuador, before moving to Brazil to study computer science. She then moved to San Francisco and worked as a database administrator for Oracle, followed by a start-up. She has always loved traveling, and before having kids, traveled as much as she could to places like India, Burma, Turkey and more. Since having her two American-Ecuadorian kids, she spends her time raising her children, creating art, traveling and doing occasional consulting projects. Her children are currently fourth and first graders in a Mandarin immersion school and are able to communicate in Mandarin. They are also fluent in Spanish and English. She happily spends her summers on a yearly pilgrimage to Ecuador (or other Spanish speaking countries) to visit family for her children’s bicultural/bilingual experience. Carmen blogs at about her experiences traveling.

Leave us a comment!

  1. CommentsElena Cordovez   |  Wednesday, 19 June 2013 at 12:04 pm

    I already copy the recipe and soon I will cook the yuca bread. Very very nice article

  2. CommentsG Wheeler   |  Monday, 03 February 2014 at 10:21 am

    Recipe ingredients states 2 eggs; instructions says egg yolks. Can you clarify whether just the egg yolks are used or whole eggs? Thanks.

  3. Commentscarmen   |  Monday, 03 February 2014 at 9:05 pm

    My apologies. It is indeed the egg yolk

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