Cunape (Cheese Bread Balls)
by Jin Yoo-Kim
(Los Angeles, CA)
THIS IS WHAT A PROPERLY SHAPED BAKED CUÑAPE LOOKS LIKE.
In English and in Spanish (below). I've tried this so many times and it works! It's also tasty too. Here's the recipe in both languages: Food Home   Food Forum   Food Shop   Recipes   Recetas   Ask Chef Noly
Begin by preheating your oven to 305 degrees Fahrenheit
1 cup yucca (manioc) starch
(you can get this in Latin or Mexican stores)
1 Round (3 cups) of Mexican cheese like Queso Fresco
SALT, Water, and milk, as needed and only if the dough is too dry.
Crumble the cheese into a big mixing bowl (it should crumble easily) and add the yucca starch and egg and a pinch of salt. Knead it with your hands until you have a dough-like consistency. At this point, if it's too dry, you can add some milk or water.
Make them into little balls and insert your thumb into the bottom to make a hole in the bottom (this helps for it to not stick to your pan). Place them on top of a non stick pan or a floured pan. Let it sit for 15 minutes.
Place them in the oven between 15-20 minutes.
Do one batch first. If it comes out too cheesy, then add more starch.
RECETA EN ESPAÑOL
1 taza de almidón de yuca
3 tazas de queso fresco
Leche o agua si es necesario (si está muy seco)
Rayar el queso, mezclar con el almidón de yuca y agregar el huevo batido. La consistencia debe ser blanda haga unas bolitas haciéndoles un pequeño hueco con el dedo por debajo y póngalas en una bandeja para hornear. Deje quince minutos. Ponga en horno caliente por 20 mins.
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