Pan de Yuca (Easy Yuca Bread)

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

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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.

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.

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[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

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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
• 1 tablespoon aniseed
• 1 teaspoon salt
• 1 pound pork cracklings, (chicharrones)
• Some 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 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.
• 
  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 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.
• 
  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.

Video

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.

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