🇨🇴 Colombian Cuisine

Pandebono

Colombian Cheese Bread

Prep Time 15 min

Servings 10

Difficulty Easy

Calories 166 kcal

Warm, chewy cheese bread rolls made with tapioca starch and queso fresco, golden outside with a stretchy, cheesy center — the quintessential Colombian bakery item.

Ingredients

2 cups tapioca starch
1 cup grated queso fresco
1/2 cup grated mozzarella
1/4 cup masarepa (corn flour)
1 egg
2 tbsp sugar
1 tbsp butter, softened
Pinch of salt

Instructions

1 Combine tapioca starch, masarepa, and salt in a bowl.
2 Add grated cheeses, sugar, and softened butter. Mix well.
3 Add egg and knead until a smooth, slightly sticky dough forms. If too dry, add 1 tbsp milk.
4 Divide into 10 balls and place on a parchment-lined baking sheet.
5 Bake at 200°C (400°F) for 15-20 min until puffed and golden with light brown spots.
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.