Mbejú, a staple of Paraguayan cuisine, is made with tapioca starch, milk (or water), salt, and Queso Paraguay. These ingredients are mixed together to create a crumbly dough.
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The dough is then crumbled into a hot pan, covering the bottom entirely, and pan-fried until golden and crisp.
This crispy starch cake is not only delicious but also gluten-free! Mbejú is perfectly complemented when served with hot mate cocido.
How to Make Mbejú
- Combine milk and kosher salt; set aside.
- Mix yuca starch, salt, cheese, and softened butter until crumbly.
- Gradually add milk mixture until a coarse crumble forms.
- Heat butter in a pan until golden brown.
- Add and spread the crumble mixture in the pan.
- Cook for 4-5 minutes until crispy and golden brown; flip and cook another 4-5 minutes.
- Keep warm under a clean kitchen towel.
- Repeat with the remaining mixture, adding butter as needed.
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Camila's Tips and Advice
- Traditionally, Mbeyu is made with Queso Paraguay, a fresh, crumbly cheese. However, it can be hard to find outside of Paraguay. Here are some substitutes that work well: fresh mozzarella, Queso fresco, queso blanco, or Shredded Mexican blend cheese.
- Butter or lard are commonly used. I used butter in this Mbeju recipe because I prefer its flavor.
- Milk is the traditional liquid, but water can also be used. You may need to adjust the amount of liquid depending on the absorbency of the tapioca starch.
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Recipe
Mbejú
Mbejú, a staple of Paraguayan cuisine, is made with tapioca starch, milk (or water), salt, and Queso Paraguay.
Equipment
- Measuring Cup & Spoons
- 9 '' Frying pan
Ingredients
- 1 kg Tapioca Starch
- 250 g ( 2 sticks plus 2 tablespoons) unsalted or salted butter or lard , at room temperature or melted and cooled
- 600 g Panela cheese, crumbled ( you can also use Queso de Freir, Queso Fresco, Mexican shredded cheese, Monterey jack, Mozzarella, or any semi-soft cheese you prefer, crumbled up or shredded).
- 500 ml buttermilk, milk or water , as needed
- 15 g (3 teaspoons) kosher salt , adjust to taste
Instructions
- In a 2-cup liquid measuring cup, combine the milk and kosher salt. Stir until the salt is completely dissolved. Set aside.
- In a large bowl, combine the yuca starch, salt, cheese, and softened butter. Using your hand, mix until the ingredients form a crumbly texture.
- Gradually add milk, a little at a time, while mixing continuously until the mixture resembles a coarse crumble with only a few larger pieces.
- The mixture should be moist but still crumbly. You may not need to use all the milk. Make sure the dough remains loose and not fully combined.
- Heat 1 tablespoon of unsalted butter in a 9-inch frying pan over medium heat. Swirl the melted butter around the pan until it starts to turn golden brown.
- Evenly sprinkle about 2 cups of the crumble mixture into the pan and spread it with the back of a spoon, ensuring it covers the bottom of the pan entirely. The layer should be neither too thick nor too thin.
- Using a spoon, gently spread the mixture evenly, pressing only the edges to flatten them.
- Cook for 4-5 minutes until the bottom is crispy and golden brown and releases easily from the pan. Move the pan occasionally to ensure even cooking and prevent burning.
- Carefully flip the Mbejú and cook for another 4 to 5 minutes on the other side, or until crispy and golden brown. Transfer the cooked Mbejú to a plate or sheet pan and cover with a clean kitchen towel to keep warm.
- Repeat the process with the remaining crumble mixture, adding more unsalted butter to the pan as needed, until all the Mbejú is cooked.
Watch how to make it
Notes
How to Store & Reheat
Mbeju tastes best when served fresh out of the skillet, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 5 days. However, it will lose its crispness.
To reheat: Wrap it in aluminum foil and warm it in a 350°F oven until hot. Alternatively, heat it in the microwave for 10 to 15 seconds or until just heated through; do not overheat, or they will get tough.
How to Make Ahead
To prepare it ahead of time, you can refrigerate the dough until you're ready to cook it. After preparing the batter, cover it tightly with plastic wrap or a lid and store it in the refrigerator.
The prepared dough can be stored in the refrigerator for up to 5 days, making it a convenient option for meal planning or quick and easy breakfasts. When you're ready to cook the Mbeju, simply remove the batter from the refrigerator and let it come to room temperature for about 10-15 minutes. Preheat a 9'' non-stick skillet or griddle over medium heat, and cook the Mbeju according to this recipe.
How to Freeze
Allow it to cool completely after cooking. Wrap each Mbeju individually in plastic wrap or aluminum foil. Place the wrapped Mbeju to a freezer-safe storage container or plastic bag. Label the container with the date and contents. Place the container or bag in the freezer and freeze for up to 1 month. Remove the frozen Mbeju from the freezer and let them thaw overnight in the refrigerator. Unwrap the them and let them come to room temperature for about 10-15 minutes. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for 8 to 10 minutes or until heated through; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Nutrition
Nutrition Facts
Mbejú
Amount per Serving
Calories
657
% Daily Value*
Fat
35
g
54
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
99
mg
33
%
Sodium
858
mg
37
%
Potassium
117
mg
3
%
Carbohydrates
76
g
25
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
1091
IU
22
%
Calcium
407
mg
41
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
