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Loading...A beloved street-food specialty from Paraguay, this golden skillet cake combines pure cassava starch with fresh cheese for a crispy, lacy crust and a soft, stretchy center. Pan-fried in butter and served in wedges, it is the ultimate savory starch of Asunción breakfast tables and Sunday gatherings.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield1 cake, cut into 4 wedges
Nutrition Facts
Per serving (estimated)
- 435 kcalCalories
- 20 gFat
- 11 gSaturated Fat
- 53 gCarbs
- 1 gFiber
- 2 gSugar
- 15 gProtein
- 420 mgSodium
- 220 mgPotassium
- 280 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the batter
- 2 cups tapioca starch (cassava starch)
- 1 cup grated fresh farmer's cheese or drained mozzarella
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 tablespoon finely chopped scallion (optional)
For cooking
- 2 tablespoons unsalted butter
- 1 tablespoon neutral oil
Directions
- In a large bowl, whisk together the cassava starch, salt, and baking powder until evenly combined.
- Add the grated cheese, milk, melted butter, egg, and scallion if using, then stir with a wooden spoon until a thick, slightly lumpy batter forms; let it rest 5 minutes to hydrate.
- Heat an 8-inch nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon of the butter plus the oil; swirl to coat the surface evenly.
- Pour the batter into the skillet and use a spatula to spread it into an even disc about 1/2 inch thick, pressing gently to compact.
- Cook undisturbed for 8 to 10 minutes, until the bottom is deep golden and crisp; loosen the edges with a spatula.
- Carefully flip the cake, add the remaining 1 tablespoon butter around the edges, tilt the pan to spread, and cook another 6 to 8 minutes until the second side is golden and the center feels set but still slightly soft.
- Slide the cake onto a cutting board, let it rest 2 minutes, then cut into 4 wedges and serve immediately while warm and stretchy.
Cook’s Notes
- Real Paraguayan queso Paraguay is the most authentic choice; substitute with drained fresh mozzarella plus a pinch of salt if unavailable.
- Keep the heat at medium-low so the cake crisps deeply without burning before the center sets.
- The batter should be thick and spoonable; if too dry, add milk a tablespoon at a time, and if too wet, dust with more starch.
- Serve fresh and hot for the signature stretchy pull, as it firms up quickly once cool.
- For extra richness, fold in 2 tablespoons of cream cheese before spreading into the skillet.
