Pan de yuca is a ring-shaped Colombian breakfast bread made by mashing leftover boiled cassava and kneading it with cheese and cassava starch. It is one of the simplest ways to use up cassava left over from the day before. Fresh from the oven it is crisp outside and stretchy, cheesy inside.
Mash the leftover boiled cassava with a fork until smooth, picking out any fibrous bits.
Combine the mashed cassava with the grated cheese, butter, egg, salt and cassava starch, kneading until you get an elastic dough.
Pinch off eight pieces of dough, roll each into a thin log and join the ends to form small rings.
Arrange the rings on a baking-paper-lined tray and bake in an oven preheated to 190°C for twenty-five minutes, until puffed and golden.
Add the cassava starch gradually — too much makes the dough crumbly and causes the bread to crack as it bakes. Allergens: contains milk and dairy, egg.
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