Pandeyucas (Colombian Cassava Bread)

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Pandeyucas (Colombian Cassava Bread)

Yields: units
Difficulty:

Ingredients

  • cups cassava flour (you can also find it as tapioca flour, mandioca, yuca flour or yuca starch)
  • 1 teaspoon baking powder
  • 1 teaspoon salt *See notes
  • teaspoons white granulated sugar
  • cups Mexican queso fresco (grated) *See notes
  • 3/4 cup feta cheese (grated) *See notes
  • 1 tablespoon butter softenened or at room temperature
  • 1 large egg
  • Milk as needed
Difficulty:

I bring you yet another recipe where we'll use once again the Colombian all-time favorite cassava flour. In Colombia, we make lots of different things with this flour and depending on the amount of cheese that you use and the way you shape the dough, you end up making different types of bread. If the dough is nice and soft, we end up with pandebonos, if we fry it in oil, we end up making buñuelos, if we add all-purpose flour, they become pandequeso, and if we leave it in the fridge so the dough loses its moisture, it becomes pandeyucas (cassava bread), which is what we're going to make here.

You will immediately recognize a pandeyuca based on its texture, which should be crunchy on the outside and chewy on the inside. As I said, we get this crunchy texture by leaving the dough in the refrigerator for at least 3 hours so it dries up really well. Their shape is also very unique because they are usually shaped into crescent moons. If you follow my instructions to the letter, you will end up making super-crunchy and chewy pandeyucas, in other words, perfect.

Directions

  1. In a large bowl, mix the cassava flour, baking powder, salt and sugar. Add the cheese, butter and egg. Start mixing with your hands and add small amounts of milk while kneading until you get a soft dough. Shape the dough into a large ball, wrap with plastic wrap and store in the refrigerator for about 3 hours.
  2. Pre-heat oven to 400ºF.
  3. Take the dough out of the refrigerator and make small balls that measure about 2 inches in diameter (you can make them bigger if you want to). Then, roll each ball into a small cylinder or rope to shape it into a crescent moon, making sure the ends are thinner than the center of the dough.
  4. Place the pandeyucas about 1-2 inches apart on a baking sheet lined with parchment paper and bake them on the top rack of the oven for about 20 minutes or until they're golden brown. Serve immediately.

Chef Notes


**Note: Queso costeño is used in Colombia to make these pandeyucas, which is usually very salty. If you can get it, you can use only this type of cheese (instead of the queso fresco and feta) to make them and skip the salt.

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