Hot and cheesy, deliciously chewy on the inside with crispy exteriors: Pan De Yuca are small savory buns made with cheese, yuca (cassava) flour, milk, butter, and eggs. Incredibly easy to make but so delicious you won’t be able to eat just one, or two, or three! Serve them hot so the inside will be extra chewy and cheesy!
Pan De Yuca
Hey guys! Today I’m sharing with you one of my all-time favorite snacks: Pan De Yuca also known as Pan De Queso or Cheese Bread.
They’re basically small round buns made with yuca flour (aka cassava) and cheese. No all-purpose or bread flour necessary. Yuca flour is what gives them their signature chewy, mochi-like texture. Add to that some hot melty cheese and a crispy exterior and you’ve got a piece of heaven in your hands, not over exaggerating.
I can live off these. Along with a large frutilla yogurt smoothie (strawberry flavor). YES!!!!!
For context, they make Pan De Yuca in many different Latin American countries. Depending on where you go, they may use a different cheese and refer to it as Pan De Queso… same thing, just a different way to call it! 🙂
They’re incredibly easy to make so let’s get started!!!
- Yuca flour aka cassava. This is the key ingredient so it can’t be substituted. Yuca flour (or starch) is also known as cassava flour in English, some people also spell “yuca” as “yucca”… same thing. This is a good option but I highly recommend visiting a Latin grocery store because they have high-quality, real-deal, imported yuca flour that’s much cheaper than the one you get on Amazon or a regular grocery store. For reference, you get a bag of over 1 lb for 1.50$ down in Latin America soooooo, no reason to spend like 8$ on some fancy packaging. You’re welcome.
- Baking powder. I love me some Royal baking powder (this one) but of course any baking powder will do. If you do visit a Latin grocery store, get all your ingredients there: yuca flour, cheese, and baking powder. Your Pan De Yuca will turn out amazing.
- Cheese. The type of cheese you’d use to make Pan De Yuca in Latin America highly depends on the region. Long story short, people always stick to local cheese so if you can get your hands on something like quesillo or queso fresco or another similar cheese, that’s perfect! If not, any melty cheese will work, even mozzarella, Asiago, etc *but* keep in mind that the flavor of your pan de yuca will change depending on the type of cheese you use.
- Butter. I recommend using unsalted butter so you can have more control over the amount of salt, especially if you’re using a salty cheese.
- Egg. Just one!
- Milk. Full-fat cow milk.
How to make pan de yuca
- Mix the yuca, baking powder, salt, and butter together. I like doing this by hand so I can really go in and mix the butter into the dry ingredients with my hands but you can also use a food processor for this step. Get ready for the yuca sneeze lol – yuca starch is so fine that flies everywhere and always makes me sneeze.
- Add the egg and mix again.
- Mix in the cheese. You want to shred the cheese and then add it into your mixture. Again, I like making pan de yuca by hand so I can warm up the ingredients with my hands while mixing them.
- Pour in the milk. I recommend doing this in multiple additions, mixing well after every addition so you don’t end up with a wet dough. Pan De Yuca dough is supposed to be moist, almost glimmering but not sticky. It should *never* stick to your hands or bowl. So add some milk and mix really well, check out the dough and see if it needs more milk or not. I usually use a total of 1/4 cup of milk but you may need more depending on the cheese you’re using and how dry it is. Do not add in extra yuca as extra yuca may result into starchy buns: you can easily tell if you got starchy buns because once baked, they’ll leave some of the extra starch on your fingers or you’ll feel it on your tongue. I know because I’ve had some starchy buns and while they’re still good to eat (no worries), you can definitely feel the extra starch.
- Form into buns. You can use a 1 tbsp measuring spoon as a guide, they’re supposed to be small as they’re considered an appetizer/snack.
- Chill the buns in the refrigerator, covered with plastic wrap. You can skip this step if you’re in a rush but I recommend chilling them. You can also let them chill overnight and bake them the next day.
- Bake until lightly golden on top. Serve hot.
What to eat with pan de yuca
You can eat pan de yuca with literally anything. It’s considered a snack or appetizer so you can serve it as such, along other appetizers you love and your favorite dips. Or just a big bowl of guacamole.
I personally *love* Pan De Yuca with yogurt smoothies and yes, it’s a thing down in Latin America. Huge yogurt smoothies and a bag of freshly-baked Pan De Yuca while walking downtown. Love it!
So yes, you can also serve it as breakfast or along something sweet, if desired. Or… you could stuff them with dulce de leche or chocolate… just an idea! 🙂
Can I store it?
Of course you can! Store your Pan De Yuca in an air-tight container at room temperature for up to a week. I recommend reheating it before serving it as it’s supposed to be enjoyed hot/warm.
Can I make it ahead of time?
Yes which is why it’s a great Holiday or special occasion appetizer/snack! Follow the recipe through step 5, then cover pop in the refrigerator and chill overnight. The next day, bake your Pan De Yuca following step 7.
HAPPY BAKING!! I hope you’ll love these Pan De Yuca aka Pan De Queso as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Pan De Yuca (aka Pan De Queso)
- 2 cups (290 g) yuca flour (also known as cassava flour)
- 1 tbsp (14 g) baking powder (I like Royal but any will work)
- 1/2 tsp salt
- 1 tbsp (15 g) unsalted butter (room temperature)
- 1 egg (room temperature)
- 3 cups (340 g) shredded cheese such as quesillo or queso fresco (or mozzarella, Gouda cheese, or any melty cheese)
- 1/4 cup (62 ml) whole milk (room temperature)
- Mix the yuca, baking powder, salt, and butter together in a large mixing bowl. I recommend doing this by hand but you can also use a food processor if desired. Mix until large clumps of dough start forming when you press the mixture together.
- Add the egg and mix until well combined.
- Mix in the cheese until well combined again. The dough will be crumbly.
- Pour in the milk. Start off with just 2 tbsp and mix until a dough starts forming then knead until well combined. You might need another 2 tbsp of milk or more, depending on the cheese you're using. I usually stick to 1/4 cup (62 grams or 4 tbsp of milk) in total. Do not add in extra yuca or the buns might turn out starchy. Mix until the dough forms into a smooth ball: it should be glimmering and not dry but not sticky, it shouldn't stick to your hands or the bowl.
- Form into buns. You can use a 1 tbsp measuring spoon as a guide as these buns are supposed to be small. Place them onto your prepared baking sheet and cover them with plastic wrap.
- Chill the buns in the refrigerator for 20 minutes. You can skip this step if you're in a rush.
- Bake at 350F (180 C) for 25-30 minutes or until lightly golden on top. Do not allow to brown completely. Serve hot.
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