Cuñapes
(Yucca starch and cheese bread)
Ingredients
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)
Preparation
- 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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Main Dish
 Ají
de Lengua
Chairo
Paceño
Fricasé
Fritanga
Lechón
al Horno
Majao
Picana
de Pollo
Picante
de Pollo
Plato
Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado
de Canela
Leche
Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa
Cruda
Versión en Español
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