Yucca Buns (Pan de Yucca)

Total Time:
40 min
15 min
10 min
15 min

10 buns

  • Cooking spray
  • 1 cup tapioca flour, plus extra for kneading
  • 1 teaspoon baking powder
  • 2 cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated
  • 2 large egg yolks
  • 2 to 3 tablespoons heavy cream, if necessary
  • Pineapple Jalapeno Marmalade, recipe follows
  • Pineapple Jalapeno Marmalade:
  • 1 (20-ounce) can crushed pineapple in juice, strained
  • 4 cups sugar
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 2 jalapenos, seeded and minced
  • Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.

  • Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.

  • Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.

Pineapple Jalapeno Marmalade:
  • Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.

  • Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.

  • Remove from heat and cool before serving.

  • Store in refrigerator for up to 1 month or in the freezer for 6 months.

  • Yield: 3 cups

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