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Pan de Yuca is an Ecuadorian delicacy, usually sold as street food for a few cents each. It is essentially little balls of bread, made with yuca flour,cheese, cream and egg, and baked in the oven for a few minutes. The flour is made from yuca root, and is also known as cassava or tapioca starch, the flour can be found in speciality stores (or anywhere in Ecuador.) Served hot into your hand from a vendor's covered basket, the cheesy bread tastes great when you're waiting to catch that long-distance bus up into the mountains.
SERVES 6 as an appetiser Preparation Time: 5 Minutes |
| 225 gm white yuca flour | 2 tblsp cream or milk |
| 225 gm fresh white cheese (or mozzarella), grated | 1 teasp salt |
| 1 large egg | 1 tblsp butter |
I haven't tried using ordinary white flour, but I guess you could substitute this if you can't get hold of yuca flour.
Mix together the grated cheese, cream, egg and butter. Add the flour and salt, and bind until the mixture is like soft putty.
Break off pieces and roll into small balls - should make about 15 balls with this quantity.
Place on a baking sheet, and bake in a pre-heated oven (on your highest setting) for about 20 minutes, turning occasionally to brown each side.
Place in a tea towel, cover and keep warm until ready to serve.