Pandebono

Description

My favorite recipe of them all, the delicious pandebono, is another Colombian delicacy created using masarepa, yuca flour, cheese, and an egg. Sometimes just called cheese bread, they can be eaten any time of the day and go well with coffee. It is not hard to convince yourself to eat as many as possible in one sitting.

Ingredients

• Tapioca Starch (yuca flour), sometimes called tapioca flour or starch in certain supermarkets or online shops.
• Precooked cornmeal, referred to as masarepa.
• Queso Fresco, or quesito as used in Colombia, farmer cheese (queso fresco) will work for those in the U.S.
• Feta cheese, which will be mixed with the other to create an ideal texture and flavor.
• An egg.

Tips before baking:

• Use a blender or food processor to mix together the dough, which consists of the tapioca starch and precooked cornmeal. In another bowl combine cheeses and the egg, adding the flour mixture afterwards and mixing well by hand until fully combined. If dough is too dry, add a tablespoon of milk.
• Use oil on your hands when shaping balls of dough, as the dough mix will be very sticky.
• While they can be baked immediately after uncooked pandebonos have been rolled and formed, optimally they should be kept in the fridge to settle for at least 15 minutes before baking.

Steps

1. Pre-heat oven to 400°F.
2. Place yuca flour, cheese mix, and masarepa into blender, ensuring the mixture is well combined. Slowly add egg while blender is running, you will need to make sure not to make a huge mess...
3. Divide this new mixture into 12 equally sized balls.
4. Place (full or in batches if needed) on baking sheet lined with parchment paper and bake for around 15 - 20 minutes. Make sure they are golden brown and not burned whatsoever, as that would cause them to harden and lose flavor. Serve warm ☺︎

Home