Queso Menonita

Cuñapé

The classic Santa Cruz merienda — chewy cassava-starch rolls built on melting Queso Menonita, crisp outside and soft inside.

35 minPrep 15 minCook 20 minServes 6Bolivianbakingcassavagluten-freevegetarian

Ingredients

  • 500 g cassava (yuca) starch / almidón de yuca
  • 500 g Queso Menonita, grated (or a firm, salty white cow's cheese)
  • 2 large eggs
  • 3 tbsp butter, softened
  • 120 ml milk
  • 1 tsp baking powder
  • 1 pinch salt (only if the cheese isn't salty)

Method

  1. Preheat the oven to 190°C (375°F) and line a tray with parchment. In a large bowl, whisk together the cassava starch and baking powder.

  2. Rub the softened butter into the starch with your fingertips, then mix in the eggs and the grated cheese until evenly combined.

  3. Add the milk a little at a time, kneading gently, until you have a soft, pliable dough — a touch moister than pizza dough. Add salt only if your cheese isn't salty. Don't overwork it.

  4. Divide into about 24 pieces and roll each into a ball, making a small dimple on top if you like. Space them on the tray and let them rest 10–15 minutes.

  5. Bake for about 20 minutes, until puffed, golden and crisp outside with a soft, melting-cheese centre.

  6. Serve the cuñapés warm, straight from the oven — traditionally with an afternoon coffee.

Featured cheese

Queso Menonita

Bolivia · cow milk

View cheese