Colombian Pandeyuca

Time

prep 0:30       total 0:45

Yield

4 servings

Ingredients

Ingredients

1 cup yuca flour or
cornstarch
2 cups fresh white cheese
1 tsp. baking powder

Instructions

Preheat the oven to 400°F. Shred the white cheese and mix with the yuca flour and baking powder. Knead the mixture until the dough is soft. If necessary, depending on the moisture and salt content of the cheese, add salt to taste and water while mixing the dough.

Cut small amounts of the mixed dough; roll and shape into a U. Place the pieces on a greased baking pan and bake for about 20 minutes.

Author's Comments

This recipe is highly dependent on the type of cheese you use. It might be a good idea not to try it if you are not really sure you have the right type of cheese.

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3 Recipe Reviews

nora hughes

nora hughes reviewed Colombian Pandeyuca on November 12, 2001

I tried to make pandeyuca, using fresh mozzarella cheese, and it turned out just okay, not as puffy as I have had it. I wish someone would tell me what kind of cheese to use. I am assuming perhaps a mexican cheese? I used fresh mozzarella because it is very mild with little salt.
Stephen

Stephen reviewed Colombian Pandeyuca on December 13, 2003

Usually when fresh white cheese is metioned, fresh goat cheese would be the correct cheese to use. it has a much fluffier texture. It is available at most mexican stores if you live in the US
pelaeznancyj

pelaeznancyj reviewed Colombian Pandeyuca on January 1, 2006

Mozarello cheese is not the right kind - this recipe requires white cheese such as farmer's cheese or Mexican cheese - and puffiness comes from adding an egg (or two). Depending on the cheese you may also need to add a bit of milk. We use tapioca starch - and have a bit extra in case the dough gets sticky.