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.
Leighea
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.
Sara
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! : )
Anonymous
Wow! I made this last week and they were fantastic. Thank you.
Silvia
I made those last week and they were fantastic. Thank you so much for the recipe.
Elizabeth Amparan
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!!!!!
Erica
Elizabeth- Thank you so much for that wonderful comment! I truly appreciate it 🙂
Emily Colborn
Are the measurements for the cheeses when shredded or in whole?
Erica Dinho
Shredded
Felisha
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!
Dimah
Wow! this looks so delicious!
Ivonne
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?
Thanks!
Best wishes and keep the recipes coming!
Erica
Ivonne- Did you check stuffed beef.... It is in the recipe list!
Oysterculture
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.
La Gringa
My son loves this..We eat it all the time here in Cali too Gregyohn. What happened to you?
Erica
Thank you everyone for your comments and your continue support 🙂
Diva
Hi Erica.
Love your recipes !
Is pandebono, the same as almojabanas ?
Erica Dinho
No.
Maureen
What is the difference? I grew up eating almojabanas, but I buy pandebono from a local Colombian bakery and they taste the same. Do you have a recipe for almojabanas?
Erica Dinho
https://www.mycolombianrecipes.com/colombian-cheese-bread-almojabanas/
Joanne
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!
Lorraine @ Not Quite Nigella
Thankyou so much for sharing this recipe Erica! There is a Columbian restaurant that seels grocery items too so I know where to go to find ingredients when I make these 😀
Michelle
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!
Mark
You'll find it in your grocery as Tapioca Starch.
Elizabeth
Here we learn that cassava flour is not the same as tapioca;
https://downshiftology.com/5-things-you-need-to-know-about-cassava-flour/
Gera @ Sweets Foods Blog
Adore cheese bread!! This recipe is glorious. The pan with cup of tea or several just alone 🙂
All the best,
Gera
Margot
Oh, that looks sooo tasty and soft... I must try your recipe 🙂