Pan de Yuca

Ingredients

• 2 1/2 cups yuca starch (tapioca starch)
• 4 cups grated mozzarella cheese
• 1 cup grated queso fresco
• 1 tsp baking powder
• Pinch of salt
• 4 tbsp butter, softened
• 1 egg

Before you cook

• Grate the mozzarella and queso fresco if not already grated.
• Soften the butter at room temperature.
• Preheat the oven to 400°F (200°C).

Steps

1. Combine the yuca starch, baking powder, and salt in a large bowl.
2. Rub the softened butter into the starch mixture with your fingers until evenly distributed.
3. Add the grated mozzarella and queso fresco and mix well.
4. Add the egg and knead the mixture with your hands until a smooth, slightly sticky dough forms.
5. If the dough feels too dry to come together, work in a tablespoon of water at a time.
6. Divide the dough into small portions and roll each into a ball or small log about the size of a golf ball.
7. Arrange the rolls on a baking sheet lined with parchment paper, spaced apart.
8. Bake for 5 minutes at 400°F (200°C).
9. Switch the oven to broil and watch closely, broiling for 1 to 2 minutes until the tops are golden.
10. Remove from the oven once golden and let cool for a few minutes before serving warm.