Pandeyuca Nariñense: Tangy Cassava and Cheese Rings

Why You’ll Love This Recipe

• Authentic Nariño-style pandeyucas with that characteristic gentle tang from sour cassava starch.
• Cheesy, springy crumb and a delicate, lightly golden exterior—perfect straight from the oven.
• No yeast and naturally gluten-free; ready in under an hour.
• Ideal with a steaming cup of hot chocolate for a true Colombian pairing.

Grocery List

• Produce: None required
• Dairy: Queso campesino or queso fresco (or mozzarella + feta mix), unsalted butter, whole milk, eggs
• Pantry: Sour cassava starch (almidón agrio), sugar, fine sea salt, baking powder, optional white vinegar

Full Ingredients

For the Dough (Traditional Nariño-Style)

• 500 g sour cassava starch (almidón agrio) (about 4 cups + 2 tbsp; weight highly recommended)
• 350 g queso campesino or queso fresco, grated/crumbled (about 2 3/4 cups)
• 60 g unsalted butter (4 tbsp)
• 180 ml whole milk (3/4 cup)
• 2 large eggs (about 100 g), at room temperature
• 2 tbsp sugar (about 25 g)
• 3/4 tsp fine sea salt (reduce to 1/2 tsp if using a very salty cheese)
• 1 tsp baking powder
• Optional: 1 tsp white vinegar if your sour starch is very mild

If You Cannot Find Sour Cassava Starch (Suggested Cheese Blend)

• Instead of queso campesino, use 250 g low-moisture mozzarella + 100 g feta (for salt and tang)

Step-by-Step Instructions

Step 1: Preheat and prepare your pans

Place a rack in the middle of the oven and preheat to 230°C/450°F. Line two baking sheets with parchment paper. If you have a baking stone or an inverted preheated baking sheet, use it to encourage quick lift and even browning.

Step 2: Warm the milk and butter

In a small saucepan, combine the milk and butter. Heat over medium until the butter melts and the mixture is steaming but not boiling (about 80–85°C / 175–185°F). Turn off the heat.

Step 3: Scald the starch and form a base dough

In a large bowl, whisk together the sour cassava starch, sugar, salt, and baking powder. Make a well and pour in the hot milk-butter mixture. Stir with a sturdy spoon until the starch is evenly moistened and clumpy. This hot liquid “scalds” the starch, giving pandeyucas their signature springy bite.

Step 4: Add cheese and eggs, then knead

Add the grated/crumbled cheese and the eggs (plus the vinegar if your sour starch is mild). Mix with your hand until a cohesive dough forms, then knead in the bowl 2–3 minutes. The dough should feel soft, smooth, and slightly tacky. If too dry and cracking, add milk 1 teaspoon at a time. If sticky, dust in 1–2 tablespoons more sour starch.

Step 5: Rest the dough briefly

Cover and let the dough rest for 10 minutes. This short rest allows the starch to fully hydrate and makes shaping easier and cleaner.

Step 6: Portion and shape the classic rings

Divide the dough into 16 equal pieces (about 40 g each). Roll each piece into a smooth rope about 15 cm long and 1.2–1.5 cm thick. Overlap the ends by 1 cm and pinch well to seal, forming neat rings. Arrange on the prepared sheets, spacing them at least 3 cm apart.

Step 7: Bake until lightly golden and serve warm

Bake 12–15 minutes until the rings are puffed with tiny fissures and light golden patches on top; the bottoms should be just turning golden. Internal temperature should be around 93°C/200°F. For a hint more color, broil for 30–60 seconds, watching closely. Serve immediately—pandeyucas are at their very best warm, ideally with hot chocolate.

Pro Tips

• Use sour cassava starch (almidón agrio) for authentic tang and spring. Sweet tapioca starch will not taste the same.
• Weigh your starch if possible. It’s fluffy and easy to overpack with cups.
• Cheese matters: a semi-crumbly, fresh cheese (queso campesino or fresco) gives body. A blend of mozzarella (stretch) and feta (salt/tang) is a solid backup.
• Seal the ring ends well to prevent them from popping open in the oven.
• Do not overbake; they should be just set and lightly golden to stay moist and springy inside.

Variations

• Extra-tang Nariñense: Replace 2 tbsp of the milk with plain yogurt and add the optional 1 tsp vinegar. Rest the dough 20–30 minutes before shaping.
• Herb and Chile: Knead in 2 tbsp finely chopped scallions and 1 tbsp minced mild chile (ají dulce or jalapeño) for a savory twist.
• Mini Pandeyucas: Shape into 24 small rings (about 26–28 g each). Bake 9–12 minutes.

Storage & Make-Ahead

Best enjoyed warm the day they are baked. Store leftovers airtight at room temperature for up to 24 hours. Reheat at 180°C/350°F for 5–7 minutes. To freeze unbaked, shape rings and freeze on a tray until solid; transfer to a bag and keep up to 2 months. Bake from frozen at 230°C/450°F for 14–17 minutes. Baked leftovers can also be frozen up to 1 month; reheat at 180°C/350°F for 8–10 minutes.

Nutrition (per serving)

Approximate per ring (1/16 of recipe): 215 calories; 30 g carbohydrates; 8 g fat; 5 g protein; 250 mg sodium. Values will vary with cheese and salt.