Recipes with cassava starch

3 recipes that use cassava starch, with photos, step-by-step instructions and cook times. The quickest, Pandebono, takes 35 minutes. It is most often cooked with egg, feta cheese and milk.

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Pandebono

Pandebono is the warm cheese bread of the Valle del Cauca, the region around Cali, eaten for breakfast or as an afternoon snack (onces) with hot chocolate or a coffee. It looks like Brazilian pão de queijo but tastes different: the dough is cassava starch and a little precooked cornmeal kneaded with lots of crumbly fresh cheese, with no milk or cooking, so the rings bake up with a slightly crisp skin and a soft, stretchy, tangy middle. Chef's tip: shape them into rings or balls and bake them straight away; the dough dries out if it sits.

35 minBaking

by KrazyBadal 0 views

Buñuelos colombianos

In December, Colombian families gather for the novena de aguinaldos, nine evenings of prayers and carols before Christmas, and the reward afterwards is a plate of hot buñuelos with a bowl of natilla. These little golden balls are made from crumbly cheese, cassava starch and cornflour, fried until they puff and roll themselves over in the oil. They are crisp outside, airy and cheesy inside. Chef's tip: start the oil only warm, around 150 °C; buñuelos fried too hot crack open and stay raw in the centre.

35 minSnacks & Starters

by KrazyBadal 0 views

Pastel mandi'o

Pastel mandi'o are the golden half-moons sold at bus stations and street stalls all over Paraguay, especially in Asunción and around Holy Week: a soft dough of cooked cassava (mandi'o in Guaraní) and a little corn flour, wrapped round minced beef with onion, pepper, boiled egg and cumin, then fried. The mistake is a wet cassava dough that sticks and tears; drain the cassava well and add starch until it is smooth and pliable. Chef's tip: shape them between two sheets of cling film, which stops the soft dough sticking to the worktop.

80 minSnacks & Starters

by KrazyBadal 0 views

Pandebono

Buñuelos colombianos

Pastel mandi'o

Goes well with cassava starch