Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3.3 pounds fresh cheese, grated
- 1.1 pounds yucca (also known as cassava or tapioca) starch
- 1 spoonful sugar
- 3 spoonfuls milk
- salt to the taste (if the cheese is not salty)
Directions
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 having 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 cuńapés in a yucca-starch-sprinkled baking sheet, with the hole in direct contact with the sheet.
Bake at a high temperature (American oven: 419 degrees Fahrenheit; European oven: 217 degrees Celsius) for twenty to twenty-five minutes, or until cuńapés are golden.
Category:Bolivian Recipes
Category:Bolivian Appetizers