Blog :: Ramblings of a health nut

Pan de Yuca

Posted on 25 Jul 2011 by maisha (posted in: blogs)

If you're familiar with South American food, you'll probably have heard of pan de yuca. I know it from Ecuador, but I've also had more than my fair share of pao de queijo in Brazil. It's a yuca bread made with yuca flour (tapioca starch), eggs, butter/oil, and cheese. The yuca flour gives the bread a lovely elastic texture. If you're a carboholic like me, you'll ab-so-lu-te-ly looove it. Trust me.

E refers to them as cheese puffs: 'Oh, yum, you made those cheese puffs again!'
Me: 'They're called pan de yuca.'
E: 'Yeah, like I said. Cheese puffs.'
I know. He's totally hopeless.

Anyway, you can play around with the recipe, using less eggs and milk to create a dough, or using more eggs and milk to create a batter. In the latter case, you can bake your yuca puffs in a muffin tray, filling each cup up to 3/4 with the batter. The dough creates a denser, sturdier bread, while the batter makes for a lighter, fluffier result. Both are equally delicious!

Pan de Yuca (makes 9 muffins)

Pan de yuca is best eaten warm. You can refrigerate or freeze left-overs and use a microwave to reheat.


  • 200 g (7 oz) tapioca starch
  • 200 g (7 oz) reduced fat grated cheese
  • 4 whole eggs
  • 4 tbsp EVOO
  • skim milk (up to 1/2 cup)


    Mix the tapioca starch and grated cheese together in a bowl. Add the eggs and olive oil and stir to combine. Add milk until you get a batter-like consistency. Bake in a muffin tray in the oven until all puffed up and golden brown on top.


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