Pan de Yuca Recipe from Cuenca Ecuador

Seeing this vegetable for the first time can be quite intimidating. The first time I saw it I thought, "uh, what is that, it probably doesn't taste good. How do you cook it and what does it taste like?"
We lived here a year before I actually cooked with it myself.  And actually there are several Ecuadorian dishes made with yuca, and "pan de yuca" is one of them.

Most "pan de yuca" is made with queso fresco (fresh cheese) but I have found that in place of the cheese you can use yuca and you can't even tell the difference. The only real difference is my version is healthier because the rolls have less fat without the cheese, which means you can indulge by putting butter and honey on them when they are hot out of the oven! Or, you can simply eat more of them.



Here is my recipe. Of course you can substitute 2 cups of white cheese in place of the yuca. These rolls are supposed to come out with a slight elasticity in the middle (this is the yuca) which makes these delightful rolls even more enjoyable to eat.  Let us know if you would like to see more recipes, using traditional foods on this blog.