Preparation info

  • Difficulty


  • 36

    small pandeyucas

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Pandeyucas are airy, hollow balls of yuca or cassava starch, mixed with lots of cheese and baked in a very hot oven to puff up. They are sold in many bakeries, but only a few can make them really well. On the coast, they are sold in a miniature one-inch size, baked so close to one another that they stick together and form strands. Packed into small plastic bags, they are sold by the dozen in the cities. These tiny ones are sold completely baked to a dry and toasted chip-like consistency. In bakeries in the innermost parts of the country, they are baked into three-inch round large pandeyucas; these are sold soft on the outside but will harden after they cool completely. These great snacks are best when eaten right out of the oven. They should be light golden and very airy on the inside.


  • ¾ pound (2 cups) grated white farmer’s cheese*
  • 1 cup almidón de yuca agrio* (sour cassava starch)
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • Butter, for preparing the baking sheet


  1. Preheat the oven to 425°F.
  2. Place the cheese, starch, baking powder, and salt in the food processor and mix for 10 seconds. Add the egg and process for 3 minutes or until the mixture forms a ball of dough.
  3. Take dough by tablespoonfuls and form with your hands into little balls. Place on buttered baking sheets. Bake for 20 to 25 minutes.
  4. Serve immediately.