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Loading...These chewy, golden Ecuadorian cheese breads get their signature texture from yuca starch and a generous pour of grated cheese. Baked until puffed with crisp edges and tender, stretchy middles, they make an irresistible snack with coffee or a starter alongside soup. The recipe comes together in one bowl with no resting time, making it perfect for last-minute entertaining.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield20 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 18 gFat
- 10 gSaturated Fat
- 33 gCarbs
- 1 gFiber
- 1 gSugar
- 12 gProtein
- 460 mgSodium
- 95 mgPotassium
- 270 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the dough
- 2 cups (240 g) yuca starch (tapioca starch), sifted
- 1 tsp baking powder
- 1/4 tsp fine salt
- 2 cups (200 g) freshly grated low-moisture mozzarella or mixed mozzarella and queso fresco
- 2 large eggs
- 6 Tbsp (85 g) unsalted butter, softened
- 1 to 2 Tbsp whole milk, only if needed
For finishing
- 2 Tbsp grated Parmesan or extra mozzarella for topping
- 1 Tbsp melted butter for brushing
Directions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the yuca starch, baking powder, and salt to break up any lumps in the starch.
- Add the grated mozzarella, eggs, and softened butter to the bowl. Using clean hands, knead the mixture for 2 to 3 minutes until it forms a soft, slightly tacky dough that holds together when squeezed.
- If the dough is crumbly or too stiff, drizzle in 1 tablespoon of milk at a time and knead just until smooth; if it feels sticky, dust in another tablespoon of starch.
- Pinch off roughly 1-tablespoon portions (about 25 g each) and roll between your palms into smooth balls, or form into small rings by pressing a finger through the center. Place on the prepared sheet about 1 inch apart.
- Sprinkle the tops with the Parmesan and lightly press so it adheres. Bake for 18 to 20 minutes, until puffed, lightly golden on the bottom, and set on top with faint crackling.
- Remove from the oven and brush immediately with the melted butter. Let cool on the sheet for 5 minutes so the interior sets and the cheese firms slightly, then serve warm.
Cook’s Notes
- Always use yuca starch (or tapioca starch), never yuca flour, which is heavier and will produce a dry, dense bite.
- Grate the cheese fresh off the block since pre-shredded varieties contain anti-caking starch that changes the chewy, stretchy texture.
- Eat the breads warm so the inside stays soft and the cheese is just-set; they firm up as they cool and reheat beautifully at 350°F for 4 minutes.
- For a flavor twist, swap up to a quarter of the cheese for crumbled queso fresco or a sharp white farmer's cheese.
- Bake straight from frozen: freeze the shaped raw balls on a tray, then bake from frozen adding about 3 minutes to the cook time.
