Ingredients
Scale
- 2¼ cups (270 g) cassava flour (you can also find it as tapioca flour, mandioca, yuca flour or yuca starch)
- 1 tsp baking powder
- 1 tsp salt – See notes
- 1½ tsp white granulated sugar
- 2½ cups (250 g) Mexican queso fresco (grated) See note below
- 3/4 cup (75 g) feta cheese (grated) See note below
- 1 tbsp butter, softened or at room temperature
- 1 large egg
- Milk, as needed
Instructions
- In a large bowl mix the cassava flour, baking powder, salt and sugar. Add the cheese, butter and egg. Start mixing with your hands and add small amounts of milk while kneading until you get a soft dough. Shape the dough into a large ball, wrap with plastic wrap and store in the refrigerator for about 3 hours.
- Pre-heat oven to 400ºF (204ºC).
- 3. Take the dough out of the refrigerator and make small balls that measure about 2 inches in diameter (you can make them bigger if you want to). Then, roll each ball into a small cylinder or rope to shape it into a crescent moon, making sure the ends are thinner than the center of the dough.
- Place the pandeyucas about 1-2 inches (2.54-5 cm) apart on a baking sheet lined with parchment paper and bake them on the top rack of the oven for about 20 minutes or until they’re golden brown. Serve immediately.
Notes
These bread rolls are made with queso costeño in Colombia which tends to be quite salty. If you can find it, you can use it (instead of the queso fresco and feta cheese) to make them and not use any salt.