1 cup yucca flour
1 teaspoon baking powder
1 teaspoon salt
2 cups fresh finely grated cheese (Mozzarella , Feta, or Oaxaca)
2 large egg yolks
2 – 4 tablespoons coconut milk, milk, or heavy cream (to your liking; can substitute with water).
Mix yucca flour, baking powder, and salt together in a large bowl. Then mix gently yolks, cream, (coconut milk, milk, or water) cheese, once mixed well and is firming a ball; place dough ball on a lightly flour dough board with extra yucca flour. Knead dough until ball is smooth and not quite sticky (you can add a tablespoon of yucca flour if dough is too sticky, not too much you do not want the dough to be too stiff; if it becomes too stiff add a tablespoon of cream it will come together.
Once dough is firm into a nicely shaped ball, cut dough into ten pieces and shape pieces into small round balls. Place balls onto a lightly greased lined aluminium foil baking sheet, placing each about 1 inch apart. Bake for 15 to 20 minutes in a 350 degrees oven, until rolls are slightly golden, let cool for 10 minutes before serving.
Recipe can be double, for best result make one batch at a time.
For added texture, I sometimes mix 1 cup of pecans roughly chopped with the cheese and yolk mixture. Then once out of the oven I sparkle with a teaspoon of powdered sugar to each roll.
Serves around 5
Happy Eating!
2 responses so far ↓
Travis // February 22, 2009 at 5:19 pm |
Could I use cheddar or swiss with this recipe or would it mess it up?
roadfoodie // February 27, 2009 at 12:20 am |
I would think you could, I never used cheddar with this recipe before. I normally always use Mozzarella, you want to use hard cheeses that can be grated easily, mix well in the ingredients, and of course don’t fall apart during the baking process. Also, I’m one for trial and error, try it; if it works than you’re chef, if it doesn’t work out; got a dog who loved mistake recipes? LOL!