Cuñapés are a beloved snack from eastern Bolivia, known for their cheesy goodness and unique texture. Whether baked, fried, or twice-baked, these cassava starch treats are a staple of Bolivian street food and home kitchens alike. Made with only 5 ingredients, you'll soon discover why they are an afternoon tea staple in South America! Scroll down to learn how to make all 3 versions!
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What are cuñapés?
Cuñapés are popular baked goods from eastern Bolivia, made with cassava starch. There are three types: baked cuñapé, cuñapé frito (See below), and cuñapé abizcochado (See below). These treats are commonly sold in markets and street stalls, often enjoyed with hot drinks or fruit juices.
Similar rolls, made with cassava starch, are found throughout South America, each offering unique textures and flavors. In Bolivia, the best cuñapés are said to have more cheese than starch. If you want a cheesier version, just remember to adjust the milk in the recipe accordingly!
Other South American Recipes
- Cuñapé Frito (Bolivian Cheesy Fried Donut)
- Pan de Arroz (Bolivian Gluten-Free Bread)
- Chipa Licuadora - Easy Gluten-Free Bread
- Chipa Pirú (Crunchy Gluten-Free Bread)
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Ingredients for Cuñapé Al Horno
The main ingredients for baked cuñapé are cassava or yuca starch and cheese. Lots of cheese!
- Cassava starch: I find it confusing to buy this product in the US. Some brands call it cassava flour and others tapioca starch or flour. The two products I've used that have the same texture as the ones in Bolivia are Goya Yuca Flour and Bob's Red Mill Tapioca Flour. (As an Amazon Associate I earn from qualifying purchases).
- Cheese: Bolivian cheese is very salty and dry, you can substitute it for any semi-hard to hard cheese without any problems. Just avoid fresh cheese like queso fresco.
- Salt: The amount of salt depends on how much salt the cheese you are using have.
- Egg
- Butter
- Milk: If possible, use whole milk.
How to make baked cuñapé
- Preheat the oven to 375℉ / 190℃ and grease 2 baking sheets.
- In a big bowl, add cassava starch, cheese, egg, butter, and salt. Mix with the tip of your fingers. Add 3 tablespoons of milk and mix with your hands. (it's going to look like big crumbs)
- Dump it all on a clean surface, and start kneading it. If it doesn't come together, add 1 tablespoon of milk at a time. Knead it for 2 to 3 minutes.
- Divide the dough into 12 equal portions. Make a round ball with each portion and place them on a greased baking sheet.
- Bake for 25 minutes.
Tips
Cassava starch absorbs liquid very quickly. It's important to mix the dry ingredients, butter, cheese, and egg first before adding any milk.
Add milk by tablespoons. I know it's annoying to do it like this, but once you add too much milk, there is no going back.
This is a compact dough, once the dough comes together, I like to knead it for a few minutes.
I don't think many Bolivians do this step, but is something I learned making Paraguayan chipa (cheesy bread with cassava starch).
You can give it the shape you want. Traditionally, they are made into a ball, no bigger than 2 inches.
The texture of this dough is similar to Playdough. My boys like to make their favorite characters before baking them. Let your kids have fun!
Variations
There are three ways to prepare cuñapé; baked (the most well-known version), fried, and double-baked.
The three kinds of cuñapé use the same ingredients, but in different quantities, which gives them different textures. The main ingredients are cassava starch, lots of cheese, eggs, milk, and butter.
Cuñape Frito (Fried Cuñape)
This cuñapé frito is like a cheesy, savory donut. After frying the crust should be crispy and the center should be light and spongy. In Bolivia, it is accompanied with a cup of coffee or hot chocolate and served as a snack.
I like to dunk mine in some molasses.
Kneading is very important for fried cuñapé. I recommend that you separate your dough into 10 equal portions first, and then knead each portion. You need to press the dough with the palm of your hand and move it away from your body while still pressing. Bring the dough together again. Do this 3 or 4 times.
Fried Cuñape Ingredients
- 2 cups shredded cheese (250g)
- 2 cups cassava starch (244g)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 2 egg
- 1 teaspoon of salt (The amount of salt that this dough needs varies depending on how much salt the cheese has.)
- 2 to 3 tablespoons milk
- 2 cups oil for frying
How to make fried Cuñape
- In a large bowl, mix all the ingredients. Divide the dough into 10 equal portions.
- Knead one portion at a time. You need to press the dough with the palm of your hand and move it away from your body while still pressing. Bring the dough together again. Do this 3 or 4 times.
- Form a rope, and join the ends to form a ring. Set the rings on a cotton towel and repeat with the rest of the dough.
- Heat the oil in a deep pan over medium heat. If the oil is too hot, the cuñapé will crack and the oil will splash.
- Fry each cuñapé for 1 minute on each side, or until golden brown.
- Drain on paper towels.
- Serve hot.
Cuñape Abizcochado (Baked twice)
Cuñapé abizcochado (abizcochado means double-baked) is made with the same ingredients as the other recipes but in slightly different amounts. If you'd like to try this recipe, follow the details below!
These dehydrated Cuñapé are the ideal gluten-free treat to dip in your coffee, much like you would with a biscotti.
Twice Baked Cuñape Ingredients
- 2 cups cassava starch (280g)
- ½ tablespoon sugar (12g)
- 1 teaspoon salt (6g) - The salt varies depending on how salty the cheese you use is)
- 2 tablespoons butter or lard at room temperature (28g)
- 1 egg yolk
- 1-½ cups Swiss cheese, grated (170g)
- ½ cup Parmesan cheese, grated (56g)
- 9 tablespoons milk
How to bake Cuñape twice
- Preheat the oven to 350°F (175°C), and grease 2 to 3 baking sheets.
- In a large bowl, add the cassava starch, sugar, salt, butter, egg yolk, and cheese. Mix well and add the milk little by little until you have a homogeneous dough. Knead for 3 minutes.
- Divide the dough into 32 equal portions. Working with one portion at a time; make a rope with each portion (if the dough falls apart, you need to knead a little more) 21 centimeters long. Bring ends together to make the ring and place it on the prepared trays.
- Bake for 20 minutes. Remove and let cool completely.
- Heat the oven to 250°F (120°C) and bake the rings a second time, for 40 minutes.
- Remove and let cool completely.
Serving suggestions
All three versions are best enjoyed while they are fresh and hot! Enjoy them at tea time with a cup of coffee, or hot chocolate or dunk it in molasses like I do.
The double-baked cuñapé is best served with a cup of coffee to dip it in and soften it up a bit. If the rings are thinner you can enjoy them without coffee.
Frequently Asked Questions
Cassava starch doesn't have much fiber. It's made by grinding the tubers, soaking it in water, and then separating the starch from the liquid. While flour is obtained by direct drying of the tuber pieces and grinding it.
No, not for cuñapé.
No, that would not work for cuñapé.
In my experience, it could be because the dough is too wet, or the oven wasn't preheated to the right temperature.
Other Cassava (Manioc) Recipes:
Sonso - Bolivian Cassava Casserole
Sonso de Yuca Frito - Cheesy and Fluffy Bolivian Pancake
Asaditos - Bolivian Asaditos are patties made with beef and shredded cassava
I hope you give this recipe a try and enjoy this Bolivian delicacy.
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
Recipe
Baked Cuñapé (Bolivian Bread - Gluten-Free)
Ingredients
- 2 cups cassava / yuca starch
- 2 cups shredded cheese (I used 1-½ cups Swiss cheese and ½ cup Parmesan cheese)
- 1 egg
- 1-½ tablespoons butter , soften
- 1-½ teaspoons salt
- 5 tablespoons milk
Instructions
- Preheat oven to 375℉ / 190℃ and grease 2 baking sheets.
- In a big bowl, add cassava starch, cheese, egg, butter and salt. Mix with the tip of your fingers. Add 3 tablespoons of milk and mix with your hands. (it's going to look like big crumbs)
- Dump it all in a clean surface, and start kneading it. If it doesn't come together, add 1 tablespoon of milk at a time. Knead it for 2 to 3 minutes.
- Divide the dough into 12 equal portions. Make a round ball with each portion and place them on a greased baking sheet.
- Bake for 25 minutes.
Video
Notes
1 cup queso fresco, crumbled
1 egg
1-½ tablespoons butter, at room temperature
1 teaspoon salt
3 tablespoons milk Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.
Nutrition
Monica Harlow
can I substitute Swiss cheese for in the double baked Cunape with mozzarella cheese?
Lizet
Hi, how did they turned out? did you end up using mozzarella? I think it would take a little longer to dry with mozzarella cheese. But let me know what you ended up using.
Rubitza
If you use three cheeses it comes out better and. cheese, mozzarella, queso fresco and feta cheese.
Lizet
That sounds delicious! did you have to add less milk?
Bobby and Monica Harlow
great! what are the 3 cheese measurements?
Lizet
Hi. Do you want the measurements in ouncez and in grams?
324.84 grams and 11.46 ounces for shredded swiss cheese.
80 grams and 2.82 ounces for parmesan cheese.
Christy
I’ve been wanting to try cassava flour and this looks like the perfect way to do it! Yum!
Michelle
I've never heard of a cunape before but you had me at CHEESE!
Toni Dash
This is really delicious! Everyone at my house loved this!
Pam Greer
I am always looking for interesting roll recipes and this one sounds so good! Now off to find that flour!
Jillian
These really are a cheesy gem!
Beth
This looks so delicious and yummy! Can't wait to make this!
Judy
My daughter bought Cunapes in a restaurant and I decided to try them at home. I had to use more milk. They were delicious and tasted as good as the restaurant's!
Lizet
I'm so glad you liked it!
The type of cheese and the size of the egg make a big difference in the amount of milk you'll need. I'm glad you found the right balance.
Natalia
This recipe is great! I didn’t have any eggs while trying to make this so instead I just used about 10 tablespoons of milk and they came out perfectly!
Lizet
I'm glad it turned out great, Natalia. Even with missing the egg 😅
Marcela Loparco
Looking Forward to trying these. My mom makes them amazing. Can’t wait
Lizet
I hope it turns out great!
Sophie Hosselkus
I made these for my family, and they are so good!!
Lizet
I'm so glad to hear it!
A.
Is this designed for high-altitude baking, since Bolivia is very mountainous? My parents were in Bolivia when I was born, and they have told me about the delicious smell of the air in the marketplace, with pastries baked twice each day and fresh-roasted coffee. Anyway, I'm currently living at about 2,200 meters above sea level, and I'd love some assistance in baking properly!
Lizet
Hello! I'm from the lowland, and I don't have any experience baking at high altitude. Sorry!
Let me know if you try it and how you adjust this recipe for high altitude.
Isabel
I make these all the time I tried your recipe all I can say is add mild little by little until you have a dough
Lizet
Hi Isabel, yes, it's tricky to know how much milk to add. Adding a tablespoon at the time helps. I hope you liked the recipe.
Liz
As a Bolivian that try this recipe for the first time I can say that is great.
I did change the amount of salt for 1 tbs and added 1 tbs of sugar.
My came a little flat as I think my oven wasn’t hot enough or the Mozzarella cheese I used was too liquid. I am planning in using white cheddar cup and mix it with one mozzarella cheese cup for next time.
Thank you very much for getting Bolivian recipes on the web.
Lizet
I'm so glad you liked it, Liz.
The cheese makes all the difference! I think even from brand to brand. You just need to keep trying with the same cheese until you get the right consistency.
Thanks for coming back and commenting.
Saul Bejarano
Use Monterrey Jack and if the oven is not hot enough it will not work, I have the best experience at 420F.
Hillary
Followed this exact recipe, the measurements are wrong. I triple checked I did the exact measurements on here and it was still a crumble, not anywhere near a dough consistency. I ended up improvising and using more milk and a couple more eggs until it formed a dough. Very disappointed. Wasted the entire batch trying to figure out how to fix this recipe.
Lizet Flores de Bowen
I am very sorry Hillary. I completely understand your frustration on the waste of ingredients and time.
I've made this recipe in the US several times before, and that is why I recommend mozzarella cheese.
I made it recently again in the US and had to add 3 to 4 tablespoons more milk.
I'm about to try it again and fix this recipe.
Again, I'm very sorry.
If you don't mind, I would love to send you some cassava flour to try again.
Send me an email with your address, if you feel comfortable. [email protected]
Anonymous
The real cunape has to be made with the real cheese which is only produced in my citi santa cruz but here in the USA the best one to try is queso LA COLONIA hard cheese ( will give a more salty cunape with crusty top, buy it at hispanic stores and sometimes asian stores) or you can use queso viajero (NOT for frying from costco) and will be a softer cunape. Trust me 20 years here in the US trying to find the best replacement since the 20 kilos i bring form my country is gone in about 7 months. If you pass a little of milk of water the cunape will be flat !!! Or if in doubt add 1 tbsp of baking power per 1cup of tapioca. And the milk or water HAST TO be very WARM !!!
D Terceros
Do you mean if use just too much liquid they will be flat? I’m trying to figure out why mine often turn out flat. Maybe I will try the baking powder to give them a little boast.
Lizet
In my experience, too much liquid and the oven temperature are the 2 facts for making good cuñapé. I hope the baking powder helps!
Barbara Wilson
I shared this recipe today with the owners of a local restaurant, Casa Brazil, and they might make them as well.
Lizet Flores de Bowen
Great! Thanks for sharing this recipe!
Kim
I love that it's gluten-free!
Lizet Flores de Bowen
Yes Kim! that´s a plus 🙂
Jhuls @ The Not So Creative Cook
Wow! These look so beautiful! They sound delicious, too! I should try this in the future! Thank you for sharing your lovely recipe. Happy Fiesta Friday!
Lizet Flores de Bowen
Thanks Jhuls for coming by! I hope you try them!
Ai @Ai made it for you
These look delicious! They remind me of the Brazilian pão de queijo, which I love, so I'm sure I'd love these too! I'd love to try them using different cheeses... do you think a pepper jack would work for spicy cuñapé?
Lizet Flores de Bowen
Yes! they are very similar in texture. For the Brazilian one, the dough is cooked before baking. Both delicious!
Antonia
I want one, these look so delicious! Thank you for sharing at the party! Happy Fiesta Friday!
Lizet Flores de Bowen
Thanks for coming by Antonia! I hope you try them!