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.
Maria
I do make a version of Brazilian cheese rolls but for these I am wondering if I could sub coconut flour for the masa as I don’t eat corn products? I would like to try making for Colombian friend TIA
Maria Sanchez K
Do you need to use feta cheese? I see a lot of your recipes with feta cheese which is not Colombian or Hispanic cheese.
Erica Dinho
Some of the recipes use Queso Costeño,a traditional Colombian cheese, but I can find it in USA. Feta is the closets I can find here.
Jeffrey Solomon
Hi there, we made these last night and they out great - but the only thing is - the mix came out very dry after blending in the food processor, and not yet doughy. We added water by eye until we got a good consistency.
I'm wondering what my mistake was? I thought perhaps maybe i was supposed to premix the precooked cornmeal before adding it to the other ingredients?
Is the egg the only moisture to be added? I feel as if i missed something. Thanks in advance.
(We were sad to leave New York and Jackson Heights three years ago and consider pandebono a comfort food of home.)
Kirsten
Hi Erica! This looks excellent! As my husband is Brazilian we make pão de queijo, but these look even more delicious. However, where I am I can't find precooked cornmeal/masarepa, can I substitute with polenta? Or corn flour? I have stacked up on tapioca flour, fortunately 🙂
Thanks, Kirsten
Erica Dinho
No.
Carolina Giraldo
Hi! I did the bread and it didn't came out as expected i'm also colombian and I know that they are really fluffy with lots of air inside... although these recipe is missing something that fluff the dough, like yeast or baking powder... I consulted other recipes and the have yeast, butter, sugar and milk. I really love follow your recipes although I think this one need to be revised .
saludes! y me encanta tu blog soy una de tus seguidoras!
Am
Hi,
First off, let me tell you how much I love your website and all your recipes. It’s my go-to whenever I’m feeling a little homesick.
I made these with tapioca flour and they were not as light and fluffy as pandebono is supposed to be - or as yours clearly is. Do you think the tapioca flour is to blame?
I use it when I make buñuelos and get excellent results. Should I perhaps try adding more moisture? I use “cacique” queso fresco and “President” feta, not sure if different brands of cheese could make a difference too!
Thomas
Look yummy! One of my favorite Pandebono, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Angel Sleeper
Is it possible to get the ingredients by weight? I'm having trouble with the cheeses and knowing how much they should be crumbled before measuring with cups and having the weight would make that so much easier.
I'm really looking forward to making these, I've been missing food like this since I moved from Miami!
eatfrysmith
So simple and fast, I got my favorite cake!!
Mike o
Typically I eat something and then figure out how to make it. I haven’t been to Colombia yet so I’ve been trusting your recipes in making meals and treats for my girlfriend and her mother. Her mother recently wrote a story in her college course about how much she misses pandebono. I made these and as with every recipe of yours, the Colombians love me more. :). Thank you. I had no idea how important it was to my partner to have ajiaco on Christmas until I made yours and saw her face. Your site has been a wonderful resource for pleasing my family and expanding my cooking knowledge
Carolina Parra
If I don’t want to bake everything at once, is there a way to keep the dough?
Mike o
The dough works well chilled. I prefer making it after its refrigerated because it’s less sticky and messy
Pam
I used to eat these when my ex’s father would bring them home from the Colombian bakery. They were so amazing, and I never thought I’d be able to recreate them myself, but this recipe did!! I followed the recipe exactly and they come out amazing every time. My whole family loves when I make these, and they never last very long! Thank you so so much for sharing!
Alexis
Hello,
Thank you for sharing this recipe.
I've made the recipe twice without complete success. The flavor is great, but the rolls come out flat, not fluffy.
I have no idea what I'm doing wrong. Could it be the feta cheese, which is "wet" and comes in salt water? I have drained the water but the cheese is still moist.
Help!!
Gracias. 🙂
Yarina
Thank you for the recipe Erica.
Could I made the dough in advance and keep it in the refrigerator? If yes, for how long?
Cheers.
Erica Dinho
I always make them the same day.
Alan Bowman
"Try them, you’ll thank me for it"
Until you try to get up from the couch! ;-))
Jennifer
Pan de bono is naturally gluten free and I love finding recipes like this one. Thank you!