Pan De Yuca Recipe (aka Pan De Queso)

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 that you won’t be able to eat just one, or two, or three! Serve them hot for the perfectly chewy and cheesy center!

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 (also known as 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 literal heaven in your hands, not being corny.

I can live off these. Along with a large frutilla yogurt smoothie (strawberry). 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 these buns with another name. For example, in Colombia they call them Pan De Queso.

They’re incredibly easy to make so let’s get started!!

Ingredients for Pan De Yuca

• 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 or manioca flour in English. This is a good option but I highly recommend visiting a Latin grocery store because they have high-quality 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$ where I live (Latin America), 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.
• Salt.
• Cheese. Queso costeño or queso fresco. I updated this recipe a year later to edit my thoughts and recommendations regarding cheese. In the older version of this recipe, I told you guys that you could technically replace queso fresco or costeño with others if you had to but I’ve come to the conclusion that it’s just not worth it because only queso costeño or fresco will give you the authentic, 100% perfect pan de yuca texture so I don’t recommend using any other cheese aside from those two. I love queso costeño because it’s nice and salty and gives more character to the buns but queso fresco will also work. Living at the Equator, I’ve had the chance to test and re-test, and I make pan de yuca very often because we love it so if you want the real deal use one of those cheeses.
• 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

1. 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.
2. Add the egg and mix again.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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… my idea of heaven!

So yes, you can also serve it as breakfast or along something sweet, if desired. Or… you could stuff them with dulce de leche, guava paste, or chocolate! 🙂

Can I store pan de yuca?

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 🌈💘

MORE ECUADORIAN RECIPES YOU’LL LOVE:

• Chicken And Yellow Rice (Arroz con Pollo)
• Llapingachos (Ecuadorian Potato Cakes)
• Coca Cola Chicken (Pollo a la Coca Cola)
• Rosca De Reyes (Three Kings Cake)

Pan De Yuca (aka Pan De Queso)

Damn, Spicy! @ www.damnspicy.com

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!

4.92 from 24 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Appetizer, Bread

Cuisine Ecuadorian, Latin American

Servings 30 pan de yuca

Ingredients

  

1x2x3x

• 2 cups (290 g) yuca flour (also known as cassava flour)
• 2 tsp baking powder (I like Royal but any will work)
• 1/2 tsp salt
• 2 tbsp (30 g) unsalted butter (room temperature)
• 1 egg (room temperature)
• 3 cups (340 g) queso costeño or queso fresco (shredded)
• 1/4 cup (62 ml) whole milk (room temperature)

Instructions

 

• 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.
• Bake at 350F (180 C) for 15-20 minutes or until lightly golden on top. Do not allow to turn golden completely, the paler the better. Serve hot.

Notes

Make Ahead Instructions: follow the recipe through step 5. Chill the buns in the refrigerator overnight. The next day, take them out and bake them according to step 7.

Storing Instructions: store your baked Pan De Yuca in an air-tight container at room temperature for up to a week. Reheat before serving it as the buns are supposed to be enjoyed hot/warm.

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Keyword Pan De Queso, Pan De Yuca

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