In a large bowl, mix the yuca starch, baking powder, and sugar. Add the cheese, butter, and eggs.

Mix with your hands, gradually adding small amounts of milk until you get a soft dough. Shape the dough into a large ball, wrap it tightly in plastic wrap, and refrigerate for at least 3 hours.

Remove the dough from the fridge and shape into small balls (any size you like). Then roll the balls into small cylinders or loops, and shape them into half-moons. Make sure the ends are thinner than the center.

Preheat the oven to 400°F (204°C) on bake mode. Place the pan de yuca on a greased and floured baking sheet, leaving enough space between each one. Bake for about 20 minutes or until golden brown.