Pandebono is a bread made with masarepa, yuca flour, cheese and egg. This Colombian cheese bread is very popular, easy to make and delicious.
What is Pandebono?
It 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 🙂
Like many Colombian recipes there are many variations and every cook has its own.I am not a professional baker, but try to recreate the food I miss from my home country.
These wonderful Colombian pandebonos are perfect for breakfast or for an afternoon snack with a cup of coffee. This bread recipe is also gluten free.
Ingredients You will Need
All the quantities, baking directions and step by step video are in the printable recipe card at the bottom of the post.
Tapioca Starch: You will find here in the United States as Tapioca flour or starch in a lot of supermarkets or online.
Precooked Cornmeal: Also known as masarepa.
Queso Fresco: In Colombia we use quesito, but here in the US I use farmer cheese or queso fresco.
Feta Cheese: Mixing feta cheese with queso fresco gives the perfect flavor and texture to this pandebono recipe.
Egg: I recommend using cage free eggs.
How to Make Pandebonos
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
Baking Tips
*I like to use a food processor to mix the dough, but you can do it by hand if you prefer. Start by mixing the tapioca starch and precooked cornmeal in a bowl, then, in another bowl, combine the cheeses and the egg. Add the flour mixture to the cheese and mix well using your hands until well combined. If the dough is dry you can add a tablespoon of milk.
*The dough is sticky, I recommend oiling your hand to roll the bread.
*You can bake the pandebonos immediately after making them or store them in the fridge until ready to bake. I like to keep them in the fridge to settle for at least 15 minutes before baking.
*If you want the pandebono to have a more round shape use a muffin pan to keep them in shape.
More Colombian Style Breads:
Pandebono (Colombian Cheese bread) Recipe
Ingredients
- ⅔ cup cassava starch or yuca flour
- ¼ cup precooked cornmeal or masarepa
- 1 cup Mexican queso freso or Colombian quesito
- 1 + ¼ cup feta cheese
- 1 large egg
Instructions
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 20 to 30 minutes or until golden on top. Serve warm.
Jenn AKA The Leftover Queen
DARN! Those look soooo good Erica!
Karen
These sound great! What would be a good substitute for the flour?
Mark
There is no substitute for the yuca flour. You can find it in any major grocery store as Tapioca Starch or Cassava Flour as well as several brands of Masarepa cornmeal flour. Both are gluten-free flours.
Natasha - 5 Star Foodie
These look scrumptious! I totally want to try them!
Sophie
MMMMM,...Erica!! Georgous bread rolls: feta with the cornmeal must taste apart & very lovely!!
Excellent with a warm bowl of home made soup!
Jorge
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!!!!!!
Erica
Jorge- You can find yuca flour or yuca harina online at amigosfood.com or Goya has Yuca flour or tapioca starch.
Bridget Bustamante
Hi, I wanted to make these in advanced for my sons Encanto birthday party. Can you recommend the best way to freeze them in advanced?
Erica Dinho
I didn't freeze them before. I usually cook them the same day.
Ruth
Gorgeous! Would any other kind of flour do too?
Erica
Ruth- You need those flours to get the right texture.
rebecca subbiah
oh heavenly lil balls !
Faith
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! 🙂
Kim
Wow - I could eat quite a bit of those too! I might be stuck on the couch all day 😀
Chris
These look light, puffy, and oh so good! Your recipes never fail to make me want to try something new, Erica.
Joan Nova
I know that has to be delicious. It looks like pao de queijo from Brazil.
Arlene
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.
Erica
Thank you all for the comments 🙂
Veronica Marshall
Erica Great recipe!! although I have a question: They did not seem to puff as much as the ones in the picture, and others I tried. I've also notice that in some other recipes its used the baking powder... would it puff more if I put some baking powder?
Do you think there may be a reason of why they did not puff up so much with your recipe?? Temperature? Thanks anyway!!
Simply Life
wow this looks and sounds soo good!
Anna
My hubby looooooove cheese bread, in Brazil we have something similar. It's a yummy snack. The Colombian version looks even better. 🙂
Hohnny
Hi Anna
I'm Colombian and I'm all crazy about my Colombian pandebonos... But I also tried Brazilian Pao De Queijo and it was DELICIOUS ! !
Ivy
Those cheese breads look delicious, pity most of the ingredients are not availble here.