This delicious bread is loved by Brazilians, Colombians, Panamanians, and Venezuelans. The key ingredient is tapioca flour made from the starchy part of the yuca plant. This recipe is the perfect side dish to your favorite Latin American entree, or makes a delicious snack. It is also gluten-free!
Chef Claudia Galofre-Krevat
20-25 rolls
20 minutes
25 minutes
Latin American Fusion
Appetizer
A side dish could never be simpler! For best results, we recommend mixing the dough in a food processor for fast and thorough mixing.
2 ½ cups yuca starch or tapioca starch/flour (I like Bob’s Red Mill)
4 cups queso fresco or shredded mozzarella
1 tsp baking powder
Pinch of salt
1 stick of butter, room temp, cut into 8 pieces
2 large eggs at room temperature
1-2 tsp of cold water, if needed
Baking Sheet
Food Processor
Turn the oven on to 425°F. Line a cookie sheet with parchment paper.
Combine the yuca flour, cheese, baking powder, and salt in a food processor, and blend.
Add eggs slowly while the motor is running.
Remove the mixture from the food processor into a bowl. If it feels too dry, add a teaspoon of cold water.
Shape into 20-25 golf-size balls and place them on a cookie sheet.
Bake for 15-20 minutes. Check often.
Remove from heat and enjoy. You may want to drizzle a bit of honey over them for a sweet kick.
