Colombian
Pandebono
Warm Colombian pandebonos are tender, chewy cheese breads made with sour cassava starch, masarepa, and salty fresh cheese. They are best eaten just out of the oven with coffee or hot chocolate.
Watch it madeSALVAJES DE LA COCINA · 7:21
Ingredients
- Almidón de yuca agrio sour cassava starch3/4 cup
- Masarepa precooked cornmeal1/4 cup
- Queso costeño or queso campesino, finely crumbled1 cup
- Egg1 small
- Baking powder1/2 tsp
- Sugar1/2 tsp
- Whole milk2 to 4 tbsp
Method
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, mix the sour cassava starch, masarepa, baking powder, and sugar until evenly combined.
- Add the crumbled queso costeño and rub it into the dry mixture with your fingertips so the cheese is well distributed.
- Add the egg and knead by hand until the dough begins to come together.
- Add the milk 1 tablespoon at a time, kneading after each addition, until the dough is smooth, soft, and pliable but not sticky.
- Divide the dough into 6 equal pieces and roll each into a ball or form short logs and join the ends into small rings.
- Place the pandebonos on the prepared baking sheet, leaving space between them.
- Bake for 15 to 18 minutes, until puffed, lightly golden in spots, and fragrant.
- Serve immediately while warm, as pandebonos firm up as they cool.
Common questions
Can I substitute queso costeño or queso campesino if I can’t find them?
Yes. Use a salty, crumbly cheese with a fairly dry texture, like feta mixed with a little mozzarella or queso fresco plus a pinch of salt. Avoid very wet cheeses, which can make the dough sticky and heavy.
How long should I bake pandebono, and how do I know they’re done?
Bake at 425°F for 15 to 18 minutes. They’re ready when puffed, lightly golden in spots, and smell deeply cheesy. Don’t overbake; they should still feel soft and tender when removed.
What are the most common mistakes when making pandebono?
Adding too much milk is the biggest mistake; the dough should be soft but not sticky. Also avoid overworking the dough, which can make it tough, and don’t skip rubbing the cheese into the dry ingredients for even distribution.
Can I store leftover pandebono, and how should I reheat them?
Store cooled pandebono in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 350°F oven for 5 to 8 minutes to restore the crust and softness.
What’s the best way to serve pandebono?
Serve them warm right after baking, ideally with coffee, hot chocolate, or a light soup. They’re best fresh because the texture firms up as they cool, so rewarm briefly before serving if needed.