pan de yuca

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Pan de Yuca – Ecuadorian Yuca Bites

By |May 11th, 2011|

One of my favorite treats when I was a little girl was pan de yuca.  And the reason it was one of my favorites was because every time my Abuelita came to visit (bonus #1), she would bring me a baggie with 5-6 pancitos and a frozen yogurt from this local snack place in Guayaquil called Yogurt Persa (bonus #2).  Ay Dios Mio!  It was the most delicious treat EVER!

Pan de Yuca are little breads made with tapioca starch and cheese – like little yuca bites.  The cheesier the better. My abuelita would ensure to stop by Yogurt Persa at 4 o’clock in the afternoon, when a freshly baked batch of pan de yuca came out of the oven.  Pan de yuca are best when eaten warm/hot.  They are somewhat crispy on the outside and soft and chewy on the inside…  In the words of Rachel Zöe if she spoke Spanish:  Me muero.  And yes, that is how much my abuelita loved me – only a piping-hot, fresh batch of pan de yuca for su nieta! Now, how did my grandma accomplished such successful feat, you may ask.  Well, at the time, Yogurt Persa was only a few blocks away from our apartment in El Centro, or downtown Guayaquil, and I think it was the only location in the city.  Fast forward to today, and I came to find out that Yogurt Persa offers franchising opportunities.  If you are living in Ecuador and sounds something it would be of interest to you, you might want to check them out.

**  Please note, I am not affiliated to Yogurt Persa whatsoever.  As a matter of fact, Yogurt Persa doesn’t even know I exist.  Furthermore, if I were to drop dead right now, they would not shed a tear, nor would they send El Señor Hubs their condolences.  Or flowers.   Having said that, Yogurt Persa can rest assure their frozen yogurt and pan de yuca have a very special place in my heart forever…  Amen.

On to the pan de yuca.  I don’t claim to have the specific recipe for their pan de yuca, but this recipe that my aunt (Hello again Tia Lorena!) gave me is perfect.  I also tested the recipe that is on the back of Goya’s tapioca starch bag, and it is pretty rad as well.  Upon further investigation, I realized the recipes were exactly the same.  The conclusion is: pan the yuca is pretty straightforward, and it is not a ground-breaking culinary creation.  Delicious – THAT, it is.