Pandeyucas: Colombian Cassava Cheese Breads
Pandeyucas are iconic, naturally gluten-free Colombian cheese breads (amasijos) made primarily from cassava starch. Easily recognizable by their traditional half-moon or horseshoe shapes, they are beloved across the Andean region for their incredibly crispy exterior and light, airy, cheesy interior.
The secret to this quick 30-minute recipe is the sheer volume of cheese used relative to the starch, combined with a touch of baking powder to help them puff up. Kneading the dough gradually with warm agua de panela (or milk) gives them a beautiful golden tint and a subtle hint of sweetness that perfectly balances the salty queso costeño.
Pandeyucas (Colombian Cassava Cheese Breads)
Crispy, airy, and shaped like horseshoes! Traditional Colombian breads made from cassava starch and plenty of salty cheese.
Ingredients
- 1 lb Cassava starch Almidón de yuca
- 2 lbs Salty white cheese Queso costeño, grated
- 2 tablespoons Cornmeal Sifted
- 2 tablespoons Baking powder
- 4 Eggs
- 4 tablespoons Butter or margarine
- 1 cup Agua de panela or Warm milk
Instructions
- Combine the base: The very first step is to find a non-metal mixing bowl. In it, combine the cassava starch, the previously grated queso costeño, the sifted cornmeal, the baking powder, the eggs, and the butter.
- Hydrate and knead: Mix everything well. Gradually add the agua de panela (or warm milk) little by little while you continue to knead. Keep kneading until you achieve a smooth, homogeneous, and soft dough. Let the dough rest for a few minutes.
- Shape the breads: Take small portions of the rested dough and roll them into balls, then stretch them out into small cylinders and gently bend them into a half-moon or horseshoe shape (herradura). Place them on a greased baking sheet. Crucial: Leave plenty of space between each one, as they will expand significantly during baking!
- Bake: Place the tray into a preheated oven at 350°F (175°C) and bake for exactly 20 minutes until they are puffed and beautifully golden.
- Serve: Remove from the oven and enjoy these classic Colombian treats warm with a good cup of coffee!
Notes
- Cheese Substitutions: The soul of a pandeyuca is the sharp, salty queso costeño. However, if you are outside of Colombia and cannot source it, you can successfully replace it with an equal mix of feta cheese and a standard firm, salty white farmer’s cheese.
- The Baking Staples: Buñuelos, pandequesos, pandeyucas and pandebonos proudly stand together as the most fiercely consumed and universally beloved traditional baked goods in all of Colombia.
- Non-Metal Bowl: Traditional recipes often specify using a glass, ceramic, or wooden bowl rather than metal when mixing certain starches and fresh cheeses to prevent any metallic flavors from transferring to the delicate dough.
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