Pandeyucas (Colombian Cassava Bread)
- 2¼ 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
- 1½ teaspoons white granulated sugar
- 2½ 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
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.
**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.