Cuñapé
Ingredients
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- 2 cups tapioca starch
- 1 tsp baking powder
- 1/4 tsp salt
- 10 ounces queso menonita cheese – finely grated
- 1 large egg – lightly beaten
- 1/2 cup milk – room temperature
Instructions
1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a large bowl, whisk the tapioca starch, baking powder, and salt until evenly combined.
3. Add the grated queso menonita cheese and toss to coat it in the starch mixture.
4. Add the egg and milk; mix with your hand until a soft, smooth dough forms that is moist but not sticky, kneading briefly (1–2 minutes) to fully hydrate—add only as needed to reach this texture.
5. Pinch off 16 equal portions (about 1.5 tablespoons each), roll into balls, and gently flatten to about 0.5 inch thick and 2–2.5 inches wide.
6. Arrange on the prepared sheet, spacing slightly, and bake until puffed with light golden spots and hairline cracks on top, 12–16 minutes; the bottoms should be lightly golden and sound hollow when tapped.
7. Cool 5 minutes on the sheet and serve warm while the centers are chewy and the edges delicate and crisp.
Cuñapé is a beloved Bolivian cheese bread with a tender, chewy crumb and a delicate, lightly crisp exterior. Made from tapioca (cassava) starch and a generous amount of local semi-hard white cheese, it delivers a clean, milky savor and gentle saltiness in each bite. The small, slightly flattened rounds are light yet satisfyingly cheesy, perfect alongside coffee or as a midafternoon snack.
Originating in Bolivia’s eastern lowlands—especially around Santa Cruz—cuñapé belongs to a wider family of cassava-based cheese breads found across South America. Its defining character comes from local dairy traditions, notably the use of regional cheeses like queso menonita made by Mennonite communities. Over time, cuñapé has become a daily bakery staple and a symbol of cruceño snack culture, served warm in markets, cafés, and homes.