Pan De Yuca (Colombian Cheese Bread) |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Another recipe I want to save before I try it. This recipe is said to be a very popular one in the Columbian city of Cali where the rolls can be purchased in most bakeries. It requires the purchase of yuca harina, or tapioca starch, somewhere that sells Latin American products. It sounds like it might be a bit like a cheesy unstuffed cream puff but....If you try it before I do, please let me know how it turned out. The recipe came from the December 1986 Bon Appetit and was sent in by a reader who got it from a Colombian friend. (The earlier spelling mistake in the title must be because I live in British Columbia, not British Colombia!) Ingredients:
4 1/2 cups shredded farmer's cheese or 4 1/2 cups monterey jack cheese |
2 cups tapioca starch (also known as yuca harina or tapioca flour) |
2 1/2 tablespoons tapioca starch (also known as yuca harina or tapioca flour) |
1/2 cup butter, room temperature |
2 medium eggs |
salt (optional) |
Directions:
1. Using your hands, combine all ingredients in a large bowl.
2. Knead until very thick and firm, about 5 minutes.
3. Turn out onto a dry surface and divide into 4 pieces.
4. Shape each piece into a ball and flatten slightly.
5. Divide each disc into six pieces.
6. Roll each piece between palms to form a 4 inch long cylinder.
7. Repeat with remaining discs.
8. Rolls can be covered and refrigerated at this point up to 2 weeks.
9. Preheat oven to 550ºF and arrange rolls on baking sheets. (The recipe doesn't say if they are to be greased or not so maybe I'll use parchment paper just in case.).
10. Bake until brown and crisp about 6-8 minutes. Serve warm.
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