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Snack Ideas Cooking Time : 45 minutes Recipe Servings : 12 small rolls Recipe Dificult : easy 0.00

Ecuadorian Pan de Yuca | Traditional Cassava Cheese Bread

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Ecuadorian Pan de Yuca is a traditional cheese bread made with cassava starch, cheese, eggs, and butter. It is known for its soft, chewy texture and rich cheesy flavour. Unlike regular wheat bread, this popular Latin American snack uses yuca starch, which gives the rolls their distinctive stretchy consistency and naturally gluten-free character when prepared with suitable ingredients.

These small, golden bread rolls are commonly enjoyed warm for breakfast, as an afternoon snack, or alongside coffee and fruit drinks. Their simple ingredients and quick preparation make them a favourite homemade treat in Ecuador. For the best texture and flavour, serve Pan de Yuca fresh from the oven while the cheese is still soft and warm.

Cooking Method

Prepare the Oven: Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, combine cassava starch, baking powder, salt, and optional sugar.
Add Cheese and Butter: Add the grated cheese and softened butter. Mix until the ingredients are evenly distributed.
Add the Egg: Beat the egg lightly and mix it into the dry ingredients.
Form the Dough: Gradually add milk and knead until a soft, smooth dough forms. Avoid adding too much milk; the dough should be easy to shape without becoming sticky.
Shape the Rolls: Divide the dough into 12 equal portions and shape them into small balls.
Rest the Dough: Let the rolls rest for about 10 minutes.
Bake: Arrange the rolls on the prepared tray, leaving space between them. Bake for 15–20 minutes, or until puffed and lightly golden.
Serve: Allow them to cool slightly and serve warm with coffee, tea, or a favourite drink.