Colombian Pandebono
Fluffy, cheesy cassava and cornmeal rolls — Colombia's beloved baked snack with a uniquely chewy, airy texture.
About This Recipe
Pandebono is Colombia's answer to cheese bread, and it holds a special place in the nation's heart. Made from fermented cassava starch (almidón de yuca), fresh cheese, and egg, these rolls puff up beautifully in the oven. They're eaten warm at breakfast with hot chocolate, or as a mid-morning snack — their chewy, slightly sour, deeply cheesy character is completely unique.
Ingredients
Serves 12
- 2 cupsfermented cassava starch (almidón de yuca agrio)
- 1/2 cupfine cornmeal (masarepa)
- 200 gColombian fresh cheese (quesillo or queso blanco), crumbled
- 2 largeeggs
- 1 tbspsugar
- 1/4 tspsalt
Instructions
- 1
Preheat oven
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- 2
Mix the dough
Combine cassava starch, cornmeal, crumbled cheese, eggs, sugar, and salt in a bowl. Mix with your hands until a smooth, pliable dough forms. If too dry, add water 1 tablespoon at a time.
- 3
Shape the rolls
Divide dough into 12 equal portions. Roll each into a smooth ball and place on the prepared baking sheet.
- 4
Bake
Bake for 15–20 minutes until puffed and lightly golden on top. They should have cracked slightly.
- 5
Serve warm
Best served immediately while warm and airy.
Pro Tips
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Fermented cassava starch is key — sweet starch won't give the same result.
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Don't overbake — they should be pale gold, not brown.
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Best eaten within minutes of coming out of the oven.
Variations
- •
Add jalapeño for a spicy version
- •
Mix in guayaba (guava) paste for a sweet-savory combo
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Use mozzarella if quesillo is unavailable
Storage
Best fresh. Freeze unbaked balls and bake from frozen, adding 5 minutes.
History & Origin
Pandebono originated in the Valle del Cauca region of Colombia, particularly around Cali. Its name is thought to derive from 'pan de bono' — 'bread of good quality' — though the exact etymology is debated.
Frequently Asked Questions
Can I use regular cassava starch?
Ideally use fermented (sour) cassava starch (almidón agrio) which gives the characteristic tangy flavor. Sweet starch produces a denser roll.
Why did my pandebono come out dense?
This usually means the dough had too much flour or was overworked. Keep mixing minimal.
Nutrition Facts
Per serving · 12 servings total
Time Summary
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