Preheat the oven to 392º F (200º C). Line a rectangular baking sheet with parchment paper.
Place the yucca or tapiocca starch in a big bowl along with the salt, baking powder and mix. Cut the cheese in small cubes.
Add in the butter, eggs and milk. Knead using your hands for 2 minutes until you get a soft dough.
Add in the cubes of cheese and mix again using your hands. Wrap the dough with some kitchen plastic wrap and refrigerate for at least 30 minutes.
Once this time has passed, take it out of the fridge and form small balls of about inches ( cm). The ones you are not baking right away put in a plastic bag and freeze until you want to bake and eat them.
Place the small balls you will bake right away in a plate and refrigerate again for at least 30 minutes, preferably 2 hours.
Once this time has passed, put the balls on the baking sheet and bake at 392º F (200º C) for 15 minutes or until they slighty turn golden brown. Take out of the oven and they´re ready.
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