Originally published in The Northern Light
Maria Camila, Daniela and Ana De La Torre celebrate their Colombian heritage through food.
Maria Camila, a management and finance student at UAA, Daniela, a management and marketing student at UAA, both went through UAA’s culinary program where their interest in the food of their homeland grew.
Born and raised in Colombia, the De La Torre sisters moved to Alaska nearly seven years ago when their father’s job placed their family in Anchorage.
For a tasty and easy snack, Maria Camila walks us through the making of pan de yuca (yuca bread).
Traditionally yuca flour is used to make this dish, but tapioca starch works just as well. Locally tapioca starch can be at Red Apple Market in Mountain View.
If you can’t find queso fresco, the De La Torre’s recommended mozzarella as a good substitute.
This bread can be eaten as a snack or an appetizer. Enjoy on its own or serve with honey: a De La Torre recommendation.
1 cup yuca flour/tapioca starch
1 and 1/2 teaspoons baking powder
2 large eggs
10 ounces queso fresco, crumbled
1 and a half cups of milk
1. Preheat the oven to 450 degrees.
2. In a stand-up mixer or immersion blender mix together the wet ingredients (eggs, milk and cheese).
3. In a separate bowl, mix together starch or flour and baking powder.
4. Slowly incorporate the flour or starch mixture into the wet ingredients, blending or mixing at the same time.
5. Mix until the batter is liquid and pour into muffin tins, filling each about halfway.
6. Bake in the oven for about 15 minutes or until golden brown.