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.
*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.