(Yucca starch and cheese bread)
3.3 pounds fresh cheese, grated
1.1 pounds yucca (also known as cassava or tapioca) starch
1 spoonful sugar
3 spoonfuls milk
salt to the taste (if the cheese is not salty)
- In a large bowl, mix grated cheese, yucca starch,
sugar and salt (if the cheese is not salty). Finally add milk, pouring little by little
until having a smooth, but not dry, dough.
- Remove the dough from the bowl and place it on a table
sprinkled with some yucca starch. Knead until the dough is smooth and even.
- Make small balls. With the forefinger, make a small hole at
the bottom of each ball. Place the cuñapés in a yucca-starch-sprinkled
baking sheet, with the hole in direct contact with the sheet.
- Bake at a high temperature (American oven: 419 degrees
Fahrenheit; European oven: 217 degrees Celsius) for twenty to twenty-five minutes, or
until cuñapés are golden.
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