• 3.3 lb fresh cheese, grated
  • 1.1 lb yucca (also known as cassava or tapioca) starch
  • 1 spoonful sugar
  • 3 spoonfuls milk
  • Salt to taste (if the cheese is not salty)


In a large bowl, mix grated cheese, yucca starch, sugar and salt (if the cheese is not salty).

Finally add milk, pouring little by little until you get a smooth, but not dry, dough.

Remove the dough from the bowl and place it on a table sprinkled with some yucca starch. Knead until the dough is smooth and even.

Make small balls. With the forefinger, make a small hole at the bottom of each ball.

Place the cuñapés on a yucca-starch-sprinkled baking sheet, with the hole in direct contact with the sheet.

Bake at a high temperature (American oven: 419ºF; European oven: 217ºC) for twenty to twenty-five minutes, or until cuñapés are golden.

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  • Alimento base: Yucca
  • Dificultad: Average
  • Tiempo preparación: 40 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Bolivia
  • Comunidad:
  • Típica de: Bolivia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes