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    Home » Recipes » Appetizers

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    Pan de Yuca (Easy Yuca Bread)

    Dominican pan de yuca

    En Español Recipe ↆ

    Inspired by the traditional Dominican yuca bread recipe, these are easier to make, more attractive, and great to serve as picadera (party food).

    Dominican pan de yuca

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    This is a recipe that was originally inspired by the traditional Dominican pan de yuca called panecico, a type of flatbread made with yuca and chicharron (pork cracklings). This pan de yuca, however, it's easier to make than panecicos, and has a more bread-like appearance.

    Be mindful that although it looks similar to pan de bono, or pao de queijo, two other types of cassava breads popular in Latin America, this is a cheese-free bread.

    • Chicharrones
    • Dominican pan de yuca

    About this recipe

    While I love panecicos, I wanted to try to find a way how to make pan de yuca differently, easier way. So I set out to modify this to make it lighter, prettier and easier to make for those of us that don't usually have a plantain tree around. The taste is unchanged, though.

    Be mindful that, while it looks like an airy, leavened bread, it actually does not hold that structure when biting, but it's still an interesting taste and mouthfeel. I find it not unlike a giant arepita de yuca, only with more of an umami taste.

    Tia Clara

    Recipe

    Panecicos (Cassava and Pork Crackling Rolls)
    Keep screen on while cooking

    [Recipe + Video] Pan de Yuca (Easy Yuca Bread)

    By: Clara Gonzalez
    Inspired by the traditional Dominican yuca bread recipe, these are easier to make, more attractive, and great to serve as picadera (party food).
    5 from 5 votes
    Save for Later Send by Email Print Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Lunch
    Cuisine Dominican
    Servings 12 (aprox)
    Calories 313 kcal

    Ingredients

    • 1½ pound yuca (cassava), [0.7 kg] (cassava), peeled and washed
    • 1 cup chicken broth, unsalted
    • 3 tablespoons butter (salted)
    • 1 tablespoon aniseed
    • 1 teaspoon salt
    • 1 pound pork cracklings, (chicharrones)
    • vegetable oil, to rub on your hands and grease baking tray

    Instructions
     

    • Grating yuca: Grate using the least coarse side of the grater, or using the grater attachment of your food processor (which I did).
      Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container. When you have finished straining the cassava, measure the amount of liquid that you extracted
    • Measuring liquid
      Measuring broth: Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.
    • Adding broth to dough
      Mixing dough: Add the cracklings to the cassava mixture and mix well.
      Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well.
    • Cooking dough: Place the mixture in a large non-stick pan and heat over low heat. Cook stirring constantly, turning the mixture at the bottom until it turns into a darker, more translucent color (see the picture of mixture halfway through the process).
      Once it is completely cooked, and is sticky and translucent, remove it from the heat and place it into another container (to stop the cooking process). Let it cool down to room temperature.
    • Making balls
      Making the buns: Rub oil on your hands and place ¼ cup of mixture on your hand. Form balls with it and place it on an oiled baking tray or silpat.
    • Cutting ball into two to see inside
      Baking: Bake in preheated oven to 400 ºF [200ºC] until the top turns a light golden color (15-20 minutes).
      Remove from the heat, serve warm.

    Tips and Notes

    While the bread "rises" a bit in the oven, there is no real leavening, just the heated gas (steam) trapped inside pushing out. The result is a more attractive, lighter "bread" than the traditional.

    Nutrition

    Calories: 313kcalCarbohydrates: 22gProtein: 4gFat: 23gSaturated Fat: 9gCholesterol: 35mgSodium: 310mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 13.2mgCalcium: 13mgIron: 0.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR hot pan de yuca, yuca, yuca bread, yuca bread recipe gluten free
    More recipes with: pork, yuca
    Edited: Sep 16, 2021 | Publish: Jan 22, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    Recipe Rating




    Recipe Rating




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    25 Comments
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    Catherine Tactuk
    February 10, 2013 12:18 PM

    Excelente Tía Clara! 😀

    1
    Reply
    Loren A.
    February 8, 2013 12:58 AM

    Oh I'm excited to try these

    1
    Reply
    vanessa soriano
    January 23, 2013 6:24 PM

    Dominican Cooking is my way of pleasing mi esposo 🙂 I am American born, but Aunt Clara's recipes you would think I am DOMINICAN!!!!!

    1
    Reply

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