Mbejú (Paraguayan Cassava Starch and Cheese Pancake)
In short: Cassava starch and fresh cheese pressed into a thin round and cooked in a skillet until crisp outside and chewy within, eaten with mate or coffee. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 10 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Mbejú is a flat cake of cassava starch and cheese that Paraguayans eat at breakfast, with the afternoon cocido (hot mate), or alongside a meal. The mixture looks like damp sand, which is how it should look, and it holds together in the pan as the starch cooks. The outside turns crisp and golden while the inside stays soft and stretchy with melted cheese. It is best eaten hot, torn by hand.
Instructions
- In a bowl, rub together the cassava starch, cheese, melted butter and salt with your fingertips. Pour in the warm milk and mix gently until the mixture feels like damp sand that holds together when squeezed. Do not knead.
- Rest for 10 minutes so the starch can absorb the milk. If it will not clump, add more milk a tablespoon at a time.
- Heat a 22 cm (9 in) non-stick skillet over medium-low heat and brush it lightly with oil.
- Scatter a third of the mixture into the pan in an even layer about 1 cm (1/2 in) thick. Level the top gently with the back of a spoon, but do not pack it down.
- Cook uncovered for 5 to 6 minutes, until the underside is golden and the cheese has melted enough to bind the cake. Slide a wide spatula underneath, flip carefully and cook for 4 to 5 minutes more.
- Transfer to a plate and repeat with the rest of the mixture, oiling the pan lightly each time. Cut into wedges and serve hot.
Tips
- For a traditional touch, stir 1 teaspoon of anise seeds into the dry mix before adding the milk.
- If the cake breaks when you flip it, cook the first side a minute longer before turning, or finish the second side under a lid.
Questions and answers
Can I make mbejú ahead of time?
It is best fresh, but you can mix the starch and cheese up to 2 hours ahead. Cooked mbejú keeps a day in the fridge and reheats in a dry skillet for 2 minutes per side.
Is mbejú gluten-free?
Yes. It is made with cassava starch, cheese, milk and butter, with no wheat, so it suits people who avoid gluten.
What do you eat mbejú with?
Paraguayans eat it with cocido (hot mate), milk or coffee, or alongside meals as a bread.
How long does it take to make Mbejú (Paraguayan Cassava Starch and Cheese Pancake)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Mbejú (Paraguayan Cassava Starch and Cheese Pancake)?
About 380 kcal per serving, with 7 g of protein, 46 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
