Pan de Yuca con Feta (Cassava Cheese Bread)
Makes 18-24 rolls
Ingredients
- 2 ½ cups yuca or cassava flour also known as yuca starch or tapioca starch/flour
- 4 cups crumbled feta cheese
- 1 tsp baking powder
- salt
- 4 oz butter room temperature
- 2 large eggs
- 2-4 tbsp water or milk add more if the dough is dry
- Optional: Pasta de Guayaba Membrillo (quince paste), or your favorite jelly
Instructions
- Combine the yuca flour, cheese, baking powder and salt in a bowl if mixing by hand or in a food processor.
- Add the butter, eggs and 2 tablespoons of milk or water.
- Mix until it forms large crumbs. If the dough is too dry add 1-2 tablespoons of milk or water at a time.
- Remove the dough from the bowl or food processor and roll into a ball.
- Make round golf ball sized rolls and place on a cookie sheet with parchment paper. If filling with jelly, make a depression in the center of the roll with your thumb, place the jelly in the space, and close the dough around the jelly.
- Chill the bread in the refrigerator for 30 minutes.
- Pre-heat the oven to 500 F.
- Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes.
- Serve immediately.
Notes
The dough can be made ahead and stored in the refrigerator for up to one day. Remove from the refrigerator, form into balls and bake right away. Leftover breads may harden overnight but can be reheated for 15 seconds in the microwave.
Passover is always difficult for our family because many foods in our diet are not considered kosher for Pesach. My husband, who is Ashkenazi, suggested that we adopt a Sephardic diet during Passover since it is consistent with Ecuadorian foods. Pan de yuca is ideal for Passover, since baking soda is not considered chametz and the use of yuca flour also satisfies the kashrut laws (as a bonus, it is also gluten free). The substitution of queso blanco with feta cheese elevated the dish and added an Israeli touch. These are tasty with coffee or as a snack any time of the year. I recommend filling them with your favorite jelly for a sweet and savory treat.