Small, chewy, golden cheese bread balls made from yuca starch and fresh cheese, crispy outside and gooey inside — Bolivia's beloved snack from the eastern lowlands.
Ingredients
2 cups yuca starch (almidón de yuca)
1.5 cups fresh queso fresco, crumbled
1 egg
2 tbsp butter, melted
1/4 cup milk
1/2 tsp salt
1 tsp anise seeds (optional)
Instructions
1Preheat oven to 200°C (400°F).
2Mix yuca starch with crumbled cheese, salt, and anise seeds.
3Add egg, melted butter, and enough milk to form a soft, pliable dough.
4Knead briefly. The dough should be smooth but slightly sticky.
5Roll into golf-ball sized balls. Place on a greased baking sheet.
6Bake 15-20 min until puffed, golden, and cracked on the surface. Serve warm.
Did You Know?
Cuñapé dough is so sensitive to humidity that bakers in Santa Cruz adjust their recipe daily based on the weather.