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.
Denise
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
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.
Melanie
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.
Lucy
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!
Sandopui
Hello,
I made the recipe but the mix turned crubly and dry. I added 1-2 teaspoons of milk and kneaded. That worked. Thank yoy
Cristina
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????
Rosa
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
Hi Rosa,
Thanks for the comment! I don't have that recipe, but I will post it soon.....it was one of my favorite cremas as a child!!!
Irene Cedano
Just made these. Abosultely perfect and deeeelish.
frances
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?
Erica Dinho
It's not a sweet bread.
frances
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
Natalia
Erica I'm trying to make the pandebonos, but I'm having trouble finding the corn meal can I use corn flour from instead.
Erica Dinho
Hola Natalia,
I always use masarepa or harina pan, you can buy masarepa online:https://www.mycolombianrecipes.com/masarepa/
Katherine
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???
Erica Dinho
Hi Katherine,
You can make your own cheese. Here is the recipe: https://www.mycolombianrecipes.com/quesito-colombiano-colombian-fresh-cheese/
Katherine
Erica, YOU ARE SOOOOOOOOOOO Amazing! WOW! haha you send me a link to make my own cheese (how did I not ever think of that!) and it looks super easy! GREAT! THANK YOU SO MUCHHHHHH!! I will DEFINITELY be making this recipe in the next few days and leaving a review! THANK YOUUUU!!!!!!!!!
Karen
My Pandebono was super yum however was very flat. Any reason why it didn't rise? What can I add to make it rise?
Erica Dinho
Hi Karen, I don't know!
Anonymous
Hi how do you make them rise? Mine is flat however super delicious
Cathie
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!!!
Nelly
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.
Erica Dinho
Thanks, Nelly! I love Milo 🙂
grace
thanks ...