Pandebonos (Colombian Yuca Cheese Bread)
Pandebonos are a traditional Colombian type of bread. Here you will find a traditional recipe and a variation that is called pandebono con bocadillo (pandebono stuffed with guava paste). Pandebonos are delicious for breakfast or as a snack.
Ingredients
- 80 gram tapioca starch (also known as tapioca flour/ yuca starch/ almidón de yuca)
- 2 heaped tablespoons cornstarch (maizena)
- 250 gram queso costeño, finely grated (see notes for a link of a recipe that uses feta cheese and queso fresco as a replacement)
- 1 egg, whisked
- milk, as necessary (about 3 tablespoons)
Instructions
- Prepare: Preheat your oven to 200°C (400°F). Cover a baking sheet with parchment paper
- Mix: In a large bowl, combine the tapioca starch, cornstarch, and finely grated cheese
- Integrate: Add the whisked egg and knead the mixture with your hands
- Knead: Add milk one tablespoon at a time. Knead well until the dough is homogeneous, slightly damp, and does not crumble. Form into a ball
- Shape: Divide the dough into 5 balls and place them on the baking sheet, leaving enough space between them
- Bake: Bake for 20-25 minutes until the tops have some color (they will not turn golden). Serve immediately while warm
Notes
- Tapioca starch and tapioca flour are the same product. In different countries the product necessary to make these pandebonos has different names. With tapioca starch/flour, you will always have the right product. In many countries cassava flour is something else, for a more elaborate explanation see below. In Colombia, I buy almidón the yuca.
- Feta cheese is a good replacement for queso costeño, because they are both salty cheeses. Check out this recipe if you can't find queso costeño.
- It is important to make firm balls. This prevents them from losing their shape. It can happen that they lose their shape a bit anyway, and turn out flatter than in the pictures. Mostly that has to do with the type of cheese and how wet the dough is. If you don't want to take the risk of them losing their ball/dome-like shape, place the balls of dough in a muffin tin.
- They are best eaten on the same day.
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