Almojábanas Andinas




In a bowl, place the milk and the melted lard. Add the eggs and whisk well.

In a separated bowl place the cassava starch well mixed with the chesse (finely grated).

Make a hole in this mixture and pour (mixing constantly) little by little the milk mixture.

Mix well until  getting a soft and smooth dough.

Let it rise in a warm place for 30 minutes.

Make balls from around 3 cm diameter from the dough (as needed dust them with cassava starch to make easier to handle them).

Place the balls in a lined baking tray.

Bake in a previously pre heated oven at 180°C for 15 minutos or until golden at the bottom (don't let them to long in the oven because they'll dry out too much.

Eat warm.