Pandebono (Colombian Cheese bread)

This post is also available in Spanish

Pandebono Colombiano

Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week and they came out perfectly and were delicious. For a minute, I did not miss Colombia while eating these fantastic cheese balls, accompanied by a cup of Colombian coffee of course. I ate so many of them, I could not get up from the couch for a while. Try them, you’ll thank me for it :-)

Buen Provecho!



(12 pandebonos)

  • 2/3 cup cassava starch or yuca flour
  • 1/4 cup precooked cornmeal or masarepa
  • 1 cup Mexican queso freso or Colombian quesito
  • 1 1/4 cup feta cheese
  • 1 large egg

Pandebono de Colombia


  1. Pre-heat the oven to 400°F.
  2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
  3. Recetas Colombians en Ingles-Pandebonos

  4. Divide the mixture into 12 equal size portions, shaping them into balls.
  5. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
  6. Recetas de Comida Colombiana

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  1. says

    There’s no place like home. Thanks for sharing the recipe. These cheese bread looks fantastic. The texture is perfect and I would love bite into it now. And I thought they’re complicated to make. But looking at the procedure, it’s actually simple which is great.

  2. GregYohn says


    We eat these all the time for breakfast in Cali! I like the taste and know how to pronounce them in Spanish at the local panderia! My wife lets me go there without a translator!

  3. says

    Yum, I have not heard of these, but they look like you might have to hold me back! I would be popping those in my mouth till I looked like a squirrel on an acorn feast!

    • Anonymous says

      The egg is the leavener in this and many other recipes like it. For best results have eggs at room temperature. You can do that very quickly with a 10 minute bath in warm water (not hot).

  4. Sandra g says

    I bought some yuca flour I saw at the supermarket, but I had no idea of what to do with it, now I know for sure, thanks! this looks great!

  5. says

    These look incredibly tasty and so simple to make. I will have to look for the flour in my local grocery. We have an extensive Hispanic food section, so I think I’ll be able to try these. I love your blog. I know very little about Columbian cuisine, so I love finding new foods and tastes.

  6. says

    I’m glad you shared this…it looks so incredible and I don’t think I’ve ever had anything like it! I’m going to look for cassava starch or yuca flour when I go shopping! :)

  7. Jorge says

    This is one of those foods I thought it would be impossible to recreate, however reading your recipe I can’t wait to try it….does anyone have any idea what supermarketschains or special food distributors carry the yuca flour?

    THANKS ERICA!!!!!!

  8. says

    WOW…look at how perfectly shaped your breads are! I am impressed…gorgeous. And yuca flour is something I’ve not tried and don’t remember ever seeing it before. Another quest for another flour!

  9. says

    Is this similar to Brazilian cheese bread (I haven’t had either but I was researching Brazilian recipes not so long ago and came across is). It sounds delicious!

  10. says

    Erica – I know I sound like a broken record, but if I could have my way, I’d love say a week or so to really try all your recipes together instead of in spurts – really immerse myself in Columbian cooking. It all sounds so incredible and good.

  11. Ivonne says

    Ave maria pues!
    These look like the ones my mother use to make! I love your site! Thank you for representing Colombian cuisine, something that many have not had the pleasure of trying just yet!
    Can you please post a recipe for muchacho rellgeno?

    Best wishes and keep the recipes coming!

  12. Felisha says

    These look good :) I add 2 teaspoons of brown sugar to mine, use the food processor, and put a little butter on top of them about 5 minutes before they are done! Also, I do either little balls or the ring shape. Now I’m going to make some b/c they are so good!

  13. Elizabeth Amparan says

    Hello Erica, I live in Belgium and I have a Colombian friend Alexandra. She is forever talking of the great food back in Colombia and has not dared much to experiment here. Well, thanks to your site, I have been able to bring a little Colombia here for her. This has inspired her to try cooking traditional recipes for her family. The ingredients are not always easy to find, but I believe in compromising :) I am happy to report that we both are having fun trying many of your recipes. I am American with a passion for good food and I love to cook!!!! So Erica, bring it on :) Keep up the awesome work here cause I am a big fan!!!
    Thank you!!!!!

  14. Sara says

    OMG I LOVE LOVE LOVE Pandebono!! I’m half Colombian, and love our country’s dishes. I have been somewhat hesitant to make them at home. I will go to a nearby Colombian bakery and get them there. However, you have inspired me to give it a shot!! Thank You! : )

  15. Leighea says

    My mother inlaw is from Colombia and she has always brought back the cheese balls by the suitcase full when she visits there, I asked her why she does not make them herself and she said it would be too hard. I can’t wait to show her your easy method to make this little goodies. She will be very happy.

  16. Kelly says

    Just found your site and SO excited about the pandebono! I made them last night and they were delicious.. just like the ones from the Colombian bakery I’ve been to!!

    For those of you who were asking as well – I found tapioca flour at Whole Foods, but what I didn’t know was that tapioca flour IS yuca flour – they are both cassava/yuca starch. Just FYI. =) Thanks Erica!

  17. says

    WOW!! I just made these and they came out DELICIOUS. I used costeño cheese, since I’m in Barranquilla right now and I don’t think they have feta here, but followed the recipe exactly aside from that. Gracias, Erica! :)

  18. says

    I have to agree with all of them! These breads look fantastic. I wish I could find the ingredients here to try this. Thanks!
    Regards, Kristy

  19. Julia says

    My friend is Brazilian and her mom makes something similar to this quite often. They are delicious! I was looking up recipes for La Semana de las Idiomas del Mundo for my school and I am considering making these. Gracias!

  20. Anonymous says

    We loved this bread… was wonderful. I made it for a class project about Colombia and everyone loved the pandebono. Thank you for posting this.

  21. Aleja says

    I made these pandebonos yesterday!!!! fantastic :) Thank you for helping me to cook my wonderful Colombian food.

  22. Katia says

    I love your blog and the recipies, Colombian pastries are the best!!!! I am planning to do Pandebono, which I eat almost every week and I love it.
    My only question is – where I can find yuca flour, I live in NY, but I haven’t seen it nowhere ?

  23. Jeannie says

    These were on my Colombian menu for a party I catered last night- they really are wonderful! The other ‘hit’ was the Black Bean Soup. Not being familiar with Arepas, I’m not sure they were well received. I loved making them! Thank you for these wonderful postings…and pictures! Can’t do without them!

  24. Lucy says

    Hi Erica
    Thank you for your work,I live in Canada. Is there another cheese to replace
    1 cup Mexican queso freso or Colombian quesito. Would Mozarella cheese be good enough? Thank you

    • Annie says

      Even though it’s almost 4 years later, I wanted to comment for anyone coming late to the party that mozzarella would definitely *NOT* be a good substitute for queso fresco, which is more crumbly. The Gourmet Sleuth has an article about Mexican cheeses and substitutions which might be helpful.

      This recipe is great, by the way. I made it for my Colombian neighbors and my son, the delivery boy, came back an hour later with an empty container!

  25. Lisa says

    Hi Erica,
    These look fantastic! Can they be frozen at the dough ball stage? If so, would the cooking temperature be the same?

  26. says

    I am super excited to make these!!! Quick question, because I was comparing with your pandequeso and almojabana.

    The pandebono has a total of 2.25 cups of cheese for 12 servings? Just making sure i didn’t misread the 1 + 1 1/4 cups :)

    And there is no leavening in the pandebono? I saw that the pandequeso and almojabana had baking powder.


  27. yolanda says

    Hola Erika,! mil gracias por la receta, yo trabajo en la cocina de una compania multinacional con empleados de todo el mundo, uno de los chefs es italiano, y le encanta la panaderia colombiana, espero sorprenderlo no solo a el si no tambien a todos los empleados esta semana, cuando prepare pandebono para colocar en la linea de desayuno, algo bien apropiado para esta epoca del ano. Felicidades a ti y tu familia.

  28. Milena says

    Thanks Erica, I just found your site and just in time for Christmas, I am Colombian born but have lived most of my life overseas – Sydney Australia. My Mum is having a Novena Party tomorrow, so I am going to attempt this recipe and the one for Natilla…. fingers crossed.

    Thank you, it is great to see Colombian food being celebrated.

    Happy holidays

  29. Susan says

    hi, i just made them but they don’t seem to rise much. Just kind of flat. Not sure what I may have did wrong. I tried to be exact.

  30. Diana Lopez says

    I made these Christmas morning while everybody else was going crazy opening gifts. They were perfect! The texture and flavor were right on. The only thing is that it makes 12 very small pandebonos (bit smaller than a golf ball). So if you want, you can make them bigger and only end up with about 6 or double the recipe. But I’m telling you, these were amazing!

  31. Eugénia says

    Aye que rico!!!! Gracias Erica<3

    This was wonderful of you to post. I miss home, and I just moved to a new city, Philadelphia, to my surprise I found a good amount of fellow Colombianos!! It is nice to walk into the local market, and be able to find our food right on the shelf. No more driving, aimlessly, in search of Masarepa. YAY!!


  32. elann says

    For the Canadians: Bob’s Red Mill Tapioca Flour (I buy it at my local grocery store). In Saskatchewan I can get Queso Fresco (similar to Feta) at a little foreign food store (Tony’s, Regina – comes from Calgary). So I think other Canadians should be able to find it too! ;o)
    Erica: The Queso Fresco I used reminded me a lot of Feta, so I combined it with Havarti as it is the closest in texture I can think of for the Quesito I ate in Medellin. Have you ever used it as a substitute?
    The Queso Fresco and the Havarti (grated fine) gave me the best results (I have made this recipe a couple of times)
    Mil Gracias Erica!

  33. Anonymous says

    I have tried this recipe on numerous occasions. Not only is it easy to follow ,
    it is always perfect. I get lots of complements .

  34. says

    Looks delicious, found this recipe just in time, I am about to go grocery shopping. Just my style, simple but delicious, never had it before but I say delicious because
    I think the ingredients will prove to be a good mix.Hopefully this will be my project for tomorrow . Hope I do justice.

    A big thank you.

  35. Claudia says

    Hi Erika, Thank you so much for the recipe. I prepared some masato last week and, since in Bucaramanga we accompany this drink with pan de bono, I decided to look for the recipe. I found your recipe which it was very easy and I made them. The only question I have is how to make them grow? I divided the mixture in 12 portions and I think they were kind of small. Should I add some baking powder or baking soda, or may be some yeast? Please advise. Thanks.

  36. Jen says

    Folks having problems finding the flour to make these should look for it under the ‘manioc’. Cassava, yucca and manioc are all the same thing. Most health food stores carry this. It also makes a wonderful pizza crust for those who cannot tolerant gluten.
    Keep up the good work!


  37. Leah says

    Amazing!!! I overcooked them the first time I made them and my boyfriend still loved them! I will be making this over and over again.

  38. Ingrid says

    I made these last week and came out delicious…grated, not as big as I would have liked, but the wonderful taste was there. At least I know that I’ll have to double the recipe next time in order to accomodate my family’s apetite! Thanks for sharing this recipe Erica!

  39. Thomas says

    re: Julia, It’s pronounced approximately Pan de ono.
    I assume this feta/queso fresco cheese mixture replaces the traditional Colombian costeno cheese because my mom never had feta in the house. I will re-post my comparisons once I get my hands on some yuca harina. Thanks for this and all of your recipes. This site is a gold mine!

    • Erica says

      Thomas- Yes!!!! I used feta, because it is close to “Queso Costeño” in flavor and texture and I don’t find it here in the USA!

    • Tommy says

      These are by far my favorite uniquely Colombian food. Great tip with the cheese – I was a bit confused with the feta.

  40. Marta says

    My sister made those yesterday for a brunch and they were so delicious! I came to print the recipe. Thank you for all your wonderful Colombian recipes. I love your site.

  41. says

    For people in the states and Canada looking for yuca flour: you can often find it in Asian markets as tapioca flour or tapioca starch (it´s often a Thai brand). Also, I´ve tried making pandebono with regular cornmeal and it definitely did not work.

  42. Tania says

    We live in Miami and are lucky to have a couple of places to buy great pan de bono, but my husband and I have tried a few different recipes to make our own at home. After I found your recipe, I tried it out today, and my husband (who is from Cali) ate up most of them! The kids and I liked them, too. They’re definitely the best we’ve tried at home. I don’t have a food processor, so I tried the blender (didn’t work) but ended up just cutting the flours and cheeses together and mixing them by hand in a bowl before adding the egg. I think next time I will use a little less feta (ours was very salty) and a little more quesito colombiano, and maybe a tsp of sugar. But this is definitely a winning recipe for us, and we’ll be using it again! I’m now eager to try your other recipes, since it’s hard to find Colombian recipes that are easy to follow and written in English with English measurements instead of metric. Thanks!!

    • Angie Chen says

      Hi Tania! Would you mind telling me what you changed to the original recipe and instructions? I did the same exact thing, and found it too salty. I used a blender and it didn’t really work and it came out nothing like the picture. I still enjoyed this recipe, but I will have to make this for about 30 people soon. What did you change to it? Thank you in advance. :)

  43. Chrissy says

    If any one felt as though the amount of feta was too salty how much would you guys decrease it by? I love pandebono, this will be my first time making it and my family is not a big fan of food that is too salty. An quick response would be greatly appreciated :) Thank you!

  44. Chris says

    It seems that the Colombian and the Brazilian cuisine have a lot of similar dishes. Pandebono is very similar to pao de queijo. Anyway, a must try because this cheese bread is simply delicious – even more with a very good Colombian or Brazilian coffee :-)

    Chris –

  45. Pablo says

    I haven’t tried this recipe yet, hope to soon. I’m surprised the dough will hold together with so little moisture. The Queso Fresco locally available, when shredded, has the consistency of mozzarella. I haven’t had much experience with Feta, other than what is sold crumbled for topping salads.
    Sounds like a fairly solid dough.

  46. Pablo says

    I tried it, I liked it, my Colombian wife approved and recognized it as pandebono.
    I don’t have a food processor capable of doing the job, so it was the “old fashioned way”.
    It is a fairly heavy, dry dough. I will try letting the cheese sit out overnight to warm up more next time, perhaps be more generous with the cheese, or add a small portion of cottage cheese for more moisture.

  47. Colombian in Tennessee says

    just made the pan de bonos, they look and taste like the ones from the Colombian bakeries in Miami. Living away from Miami i have to make everything from scratch. I added 1Tablespoon of sugar before mixing the dough. Next time I’ll add 2 Tablespoons. I like them a little sweet. great recipe Erica thanks.

  48. Marisa says

    Hi Erica, My husband made these pandebono last night and they came out amazing! Just as good or better than the Colombian bakery we usually go to. Now we can make them at home and enjoy them fresh out of the oven! Thanks so much, I really enjoy your site and can’t wait to make more of your recipes.

  49. Angélica says

    Ya probamos esta receta y nos encantó…. Nos gustaría saber el peso de los quesos en gramos ya que así no tendríamos que rayarlos previamente para poder medirlos con los cups 😛

  50. Glennette says

    I love this pan de bono,Its my first time to taste it …it was given to us by our favorite columbian Dr…for nurses week and I was curious about this pan coz. I cld not identify the ingredients right away…Im a good cook and a baker but this bread is amazing.Simple and its so delecious.Thanks for sharing the recipe.Gracias !!!!!

  51. says

    The first batch I made were too salty and dense, I’m making another batch now with only 1 cup of feta and 2 tsp of sugar to help offset the sodium from the cheese. They still look like they’re going to be dense though and are taking a lot longer than the 15-20 minutes recommended in the recipe, has anyone else experienced this or knows how to make them less dense?

  52. Angela says

    I don’t know what went wrong, but my dough turned out waaay too liquidy, so I had to add a huge heap of extra flour, unmeasured. And I had to cook for a much longer time. Turned out okay though, but the cheese flavour was too subtle.

  53. Diana says

    I was looking at your pan de yuca recipe and I wanted to know if there is a difference between the tapioca starch used there and the cassava starch used in this recipe. Are they the same thing? I can’t wait to make these!

  54. Nelly says

    Hi Erica, thanks for this recipe. I made pandebonos last weekend for breakfast, they came out great. I served them with a cold glass of Milo (chocolate milk). Definitively, I will try more of your recipes. Thanks again.

  55. Cathie says

    Love all the Colombian food at especiall cheese bread…but the fat content is hard for me due to health issues. Can the recipes include the fat percentage so I can gage how much I can enjoy? Gracias!!!

  56. Katherine says

    Thank u so much for ur recipe!! I live in the netherlands and I have not found anywhere Mexican /Colombian fresh cheese! Is there any substitution I can use? Or is there anyone who lives in NL and knows where I can get it???

  57. Natalia says

    Erica I’m trying to make the pandebonos, but I’m having trouble finding the corn meal can I use corn flour from instead.

  58. frances says

    Made them Saturday came out perfect! BUT I thought they would be sweet? Iforgot that your recipe has no sugar in it so I was wondering if I could put in 2teaspoons ? Some other online recipes have 2 teaspoons while others are 2 tablespoons

  59. frances says

    Your recipe is the easiest to follow! Texture look and smell were just as expected and taste was soft and cheesy. Just like the bakery! Should I worry about the no sugar part I was trying to be authentic not sure if it should even be considered a sweet bread?

  60. Rosa says

    Hi Erica, I just made these and everyone in my home loved them, I had to make 2 batches. I am from Cali, Colombia, live in the South and there are not many Colombian restaurants or bakeries in the city where I live. I found your website just looking for recipes for thanksgiving and made your Pernil, Russian potato salad and Arroz con leche. Everything came out delicious. Thank you so much for all your recipes. For lunch today I’m making the Russian potato salad per my husband’s request and the flank steak with hogao. do you have a recipe for Crema de pollo? Gracias!!!!

    • Erica Dinho says

      Hi Rosa,

      Thanks for the comment! I don’t have that recipe, but I will post it soon… was one of my favorite cremas as a child!!!

  61. Cristina says

    so I followed the recipe EXACTLY and the dough came out extremely dry. So dry that it was just a crumbly block in the oven. I even tried adding a little milk to a second batch to make it more moist but that didn’t help. Any ideas what I did wrong or what I can do differently????

  62. Sandopui says

    I made the recipe but the mix turned crubly and dry. I added 1-2 teaspoons of milk and kneaded. That worked. Thank yoy

  63. Lucy says

    I love your blog, its contain the most information about my Colombian
    cravings! I am Vietnamese and my boyfriend is Colombian, I love his
    mother’s cooking, but she doesnt really have the time to show me. I am
    so glad your blog exists!

  64. Melanie says

    I love your blog ,it’s homey, practical, and still very Colombian. It’s a place like this that can take Colombian cuisine into other places.

  65. Denise says

    In the recipe you mentioned fetta chease……wondering if it is a mistake. Should it be cottage or ricotta? What is closest to the cuajada flavor and texture!?

    • Erica Dinho says

      Traditional pandebonos are made with queso costeño, since this type of cheese is only found in Colombia, I’m substituting it with a combination queso fresco and feta cheese in this recipe. The combination of these two cheeses is perfect for pandebonos.

  66. Anonymous says

    I just wanted to say THANK YOU so much for your blog. I am Colombian, and came to the States when I was 14 years old, and my mom isn’t big on cooking, so I never really got to learn much about how to prepare Colombian dishes. Now I’m a mother to 2 small children and married to a Russian, I go to your blog a lot for guidance on how to make dishes from my beloved homeland. Once again thank you from the bottom of my heart, for helping an expat like myself share the wonders of Colombian cuisine with my loved ones. Best regards

  67. DEE says

    A coworker brought them to work and they were really good. I want to try making them.
    The recipe calls for •1/4 cup precooked cornmeal or masarepa
    How do I prepare this.

  68. K Cox says

    I love these. We live in North Carolina. My husband is Colombian and I have been several times and love the food, the people and the culture. Colombia is a beautiful country that I claim as my second home. I think I also made your Sancocho. We had bandeja paisas today at a great Colombian restaurant in Charlotte. I am making these again soon and look forward to your other recipes. Thank you for sharing. Me encanta con Colombia.

  69. Franco says

    I just made these for my wife, who is a fan of Pandebonos… We loved the flavor!!! I have to say, it is the easiest recipe so far. I made them smaller than usual, and could not stop eating them… ha ha ha…
    However the consistency while light and spongy, I’m used to them having more air as supposed to them being doughy. Any ideas as to how to get them that way? should I have made them regular size? the batch gave me 18 as supposed to 12.

    Thank you


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