Pan de yuca is a ring-shaped bread served at Colombian breakfast tables, made by mashing leftover boiled yuca and kneading it with cheese and cassava starch. It is a practical way to use leftover boiled yuca from the day before. Fresh from the oven, it is crisp outside with a chewy, cheesy center.
Mash the leftover boiled yuca with a fork until smooth, removing any fibrous parts.
Combine the mashed yuca with the grated cheese, butter, egg, salt, and cassava starch. Knead until you have an elastic dough.
Divide the dough into eight pieces and roll each into a thin rope. Join the ends to form small rings.
Arrange the rings on a parchment-lined baking pan. Bake in an oven preheated to 190°C / 375°F for 25 minutes, until puffed and golden.
Add the cassava starch a little at a time. Too much can make the dough crumbly and cause the bread to crack while baking. Allergen: contains dairy and eggs.
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