Pan de Yuca is the
bread of coastal Ecuador, but it is eaten widely across South
America. It is made from Yuca flour, rather than corn or wheat, and
fresh cheese.
Fresh cheese (or queso
fresco) doesn't really exist in Europe – but well-drained cottage
cheese can be used as an alternative – just add a pinch of salt.
Pan de Yuca is my
favourite breakfast and can be knocked up in twenty minutes. It
couldn't be simpler to make – here's Lucy's recipe.
Recipe:
Recipe:
One mug of yuca flour,
Two mugs of grated
queso fresco,
One egg,
One small spoon of
baking powder.
Mix all the ingredients
in a bowl. I like to really knead it with my fists, this helps it to
rise.
Roll the mix into
squash ball sized breads – if you don't play squash try a golf-ball
– if you don't play golf then try a slighter undersized table
tennis ball – and if you don't play table tennis either perhaps you should
ask yourself precisely what you're doing with your spare time.
Place the dough balls
into a preheated oven (220 degrees). Bake until golden, about 10-15
minutes.
Pan de Yuca - notice how they've risen to the size of the white ball on a pool table - if you don't play pool... |
Serve with coffee and
fruit for a breakfast of champions.
Thanks for the recipe; I love pan de yuca, and remember that it is eaten with fruit yoghurt in Guayaquil.
ReplyDeleteLucia
How big is a mug? Is that the same thing as a cup?
ReplyDeleteA mug is a slightly bigger cup. To be honest, it doesn't matter what vessel you use as long as you keep everything relative.
ReplyDelete