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Snack Ideas Cooking Time : 40 minutes Recipe Servings : 4 servings (4 medium pancakes) Recipe Dificult : easy 0.00

Paraguayan Mbejú | Traditional Cassava Starch and Cheese Pancake

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Paraguayan Mbejú is a traditional flatbread or pancake made with cassava starch, cheese, butter, and milk. It is a popular dish deeply connected to Paraguay's Guaraní culinary heritage. Unlike ordinary pancakes, Mbejú contains no wheat flour and has a distinctive crumbly texture with crispy edges and a rich, savoury cheese flavour.

This traditional specialty is commonly enjoyed for breakfast or as an afternoon snack, often accompanied by coffee, tea, or mate. Its simple preparation and satisfying taste have made it a favourite in Paraguayan households. Mbejú is especially delicious when served freshly cooked and warm, allowing the cheese and butter flavours to stand out.

Cooking Method

Prepare the Dry Ingredients: Place cassava starch in a large mixing bowl. Add salt and mix well.
Add the Butter: Add softened butter and rub it into the starch using your fingertips until the mixture resembles coarse crumbs.
Add the Cheese: Mix in the grated cheese until evenly distributed.
Adjust the Texture: Gradually add milk, mixing gently until the mixture forms moist, loose crumbs. It should not become a smooth dough.
Rest the Mixture: Let the mixture rest for about 10 minutes so the ingredients combine.
Heat the Pan: Heat a non-stick skillet over low to medium-low heat and lightly grease it with butter or oil.
Form the Mbejú: Add a portion of the crumb mixture to the pan and gently press it into a round, flat pancake about 1 cm thick.
Cook the First Side: Cook for approximately 5–7 minutes until the bottom becomes golden and holds together.
Flip Carefully: Use a wide spatula or plate to turn it over. Cook the other side for another 4–6 minutes until golden and cooked through.
Serve Warm: Repeat with the remaining mixture and serve immediately with coffee, tea, or mate.