Warm, chewy cheese bread rolls made with tapioca starch and queso fresco, golden outside with a stretchy, cheesy center — the quintessential Colombian bakery item.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: napkin-lined basket
Accompaniments: hot chocolate, coffee
Instructions
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1
Combine tapioca starch, masarepa, and salt in a bowl.
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2
Add grated cheeses, sugar, and softened butter. Mix well.
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3
Add egg and knead until a smooth, slightly sticky dough forms. If too dry, add 1 tbsp milk.
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4
Divide into 10 balls and place on a parchment-lined baking sheet.
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5
Bake at 200°C (400°F) for 15-20 min until puffed and golden with light brown spots.
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6
Serve warm — they are best fresh from the oven.
Did You Know?
In Cali, pandebono is so popular that bakeries have drive-through windows dedicated solely to fresh pandebono and coffee.
Chef's Notes
Equipment Tips
- mixing bowl
- baking sheet
- oven
Accompaniments
hot chocolate, coffee
The Story Behind Pandebono
Pandebono originated in the Valle del Cauca department, named after a town near Cali. The use of tapioca starch instead of wheat flour reflects indigenous and African influences on Colombian baking. Each bakery guards its proportions of cheese to starch, and Caleños debate their favorite pandebono source with fierce loyalty.
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