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.
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)
2-3 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 newworldreview.com.