Pan de Yuca (Cassava Bread) is a traditional Costa Rican recipe for a classic sweetened cake-like bread made with cassava in a cream cheese and egg batter base sweetened with sugar and flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Cassava Bread (Pan de Yuca).
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This is a classic Puerto Rican recipe for a sweetened grated cassava and cream cheese bread typically served as a sweet snack with coffee.
Ingredients:
600g raw cassava (yucca), grated
115g butter at room temperature
150g of sugar
3 eggs
1 tsp vanilla extract
215g cream cheese
120g flour
2 tsp baking powder
1/2 tsp salt
Method:
Preheat oven to 175°C.
Grease and flour a 30 x 20cm oven-proof pyrex or ceramic dish.
Peel and grate the cassava, then set aside.
In a medium-sized bowl, combine the flour, baking powder and salt then set aside.
In a large bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Once the eggs are fully incorporated stir in the vanilla.
Add half of the dry ingredients and mix well, then add the cream cheese, mix well and, add the other half of the dry ingredients and mix well.
With a wooden spoon incorporate the grated cassava, until evenly distributed in the batter.
Pour or spoon this batter into the prepared pan then transfer to your pre-heated oven and and cook for 45 to 55 min until golden brown on top and cooked through.
Allow to cool completely before cutting into squares and serving.
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