Diabolines: Colombian Cassava & Cheese Bites
Diabolines (also known as Yabolín Sabanero) are incredibly popular, bite-sized baked snacks deeply ingrained in the culture of the northern Caribbean coast of Colombia. Hailing specifically from the savannas of Sucre, these crunchy little balls are made from a rich dough of cassava starch and salty coastal cheese, making them the ultimate addictive snack to pair with coffee or soda!
The secret to this 45-minute recipe is the kneading process and the high baking temperature. By meticulously grinding the cheese and kneading it directly into the cassava starch along with butter, eggs, and milk, you create a perfectly homogeneous paste that puffs up and turns beautifully golden brown (bien doraditos) in a hot oven.
Diabolines (Colombian Cassava & Cheese Bites)
The ultimate crunchy, cheesy snack from the Colombian Caribbean savannas! Baked bite-sized balls made from cassava starch and salty costeño cheese.
Ingredients
- 10 lbs Cassava starch / Yuca starch Almidón de yuca
- 4 ½ lbs Queso Costeño Salty Colombian white cheese, finely ground
- 8 Eggs Beaten
- 6 Liters Milk
- 1/2 lb Butter
- 1/2 lb Salt Adjust carefully depending on the saltiness of your cheese
Instructions
- Mix the dry base: The very first step is to finely grind the queso costeño. In a massive mixing container, combine the ground cheese with the cassava starch and the salt.
- Incorporate the wets: Add the beaten eggs, the butter, and the milk to the dry mixture.
- Knead: Use your hands to vigorously knead all the ingredients together. You must continue kneading until you achieve a completely smooth, homogeneous, and workable paste.
- Shape the bites: Take tiny portions of the resulting dough and roll them into small balls. Place these balls onto a metallic baking sheet, ensuring you leave some space between them so they don't stick together as they bake.
- Bake: Preheat your oven to 350°F (175°C). Once it is very hot, place the baking sheets inside and bake the diabolines for about 15 minutes, or until you notice they have puffed slightly and turned a beautiful golden brown.
- Serve: Remove them from the oven, let them cool completely so they achieve their signature crunch, and enjoy!
Notes
- Massive Batch Warning: Notice the massive quantities in this specific ingredient list (10 lbs of starch, 6 liters of milk)! This is an authentic, commercial-scale recipe. If you are making these at home for a family snack, you will need to divide this recipe by at least 10 to avoid making hundreds of diabolines!
- Economic Engine: This snack is much more than just a delicious treat; the commercial production of diabolines is a massive source of employment and the absolute culinary identity of municipalities like Corozal and San Juan de Betulia in the department of Sucre.
- The Alternate Name: In certain deeply traditional areas of the savannas, you will frequently hear them referred to by their older, rustic name: “Yabolín Sabanero”.
You may also be interested
Mazamorra de plátano: Sweet Ripe Plantain and Coconut Porridge
Queso de Capa de Mompox: Traditional Layered Mompox Cheese
Ajonjolí Molido: Colombian Toasted Sesame Paste
Dulce de Limón de Mompox: Traditional Candied Mompox Limes