Pan de yuca

Supplies

• Mixing bowl

• Wooden spoon/spatula

• Measuring cups/spoons

• Baking tray

• Baking paper

Ingredients 

• 2 cups tapioca flour (cassava flour, available in most supermarkets or Asian stores)

• 1 ½ cups grated cheese (mozzarella + feta mix works well for flavour and stretch)

• 2 tbsp butter (softened)

• 1 tsp baking powder

• ½ tsp salt

• 1 large egg

• 3–4 tbsp milk (adjust as needed to form dough)

Steps

1. Preheat oven to 200°C (fan 180°C). Line a tray with baking paper.

2. In a large bowl, mix together tapioca flour, baking powder, and salt.

3. Add in the cheese and butter, mixing until crumbly.

4. Whisk the egg with 2 tbsp of milk, then add to the dry mixture.

5. Gradually add more milk, a tablespoon at a time, until a soft, slightly sticky dough forms.

6. Roll small portions into balls (golf ball size) and place on the tray.

7. Bake for 12–15 minutes, or until the breads are puffed and golden on top.

8. Serve warm — the inside should be soft and cheesy.

Other Information

• Makes about 12 small rolls.

• Best eaten fresh and warm.

• If tapioca flour isn’t available, you can substitute with arrowroot flour, but the texture won’t be quite as chewy.