Cuńapes

• 3.3 pounds fresh cheese, grated
• 1.1 pounds yucca (also known as cassava or tapioca) starch
• 1 spoonful sugar
• 3 spoonfuls milk
• salt to the taste (if the cheese is not salty)

Procedures

1. In a large bowl, mix grated cheese, yucca starch, sugar and salt (if the cheese is not salty).
2. Finally add milk, pouring little by little until having a smooth, but not dry, dough.
3. Remove the dough from the bowl and place it on a table sprinkled with some yucca starch.
4. Knead until the dough is smooth and even.
5. Make small balls.
6. With the forefinger, make a small hole at the bottom of each ball.
7. Place the cuńapés in a yucca-starch-sprinkled baking sheet, with the hole in direct contact with the sheet.
8. Bake at a high temperature (American oven: 419°F; European oven: 217°C) for twenty to twenty-five minutes, or until cuńapés are golden.