Pandebono
This Pandebono recipe is SO DELICIOUS! Soft, chewy Colombian cheese bread made with cassava flour and two cheeses, perfect for breakfast or snacks.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup whole milk
- 1 cup vegetable oil
- 2 large eggs
- 5 ounces queso fresco finely crumbled
- 2 ounces medium cheddar freshly shredded
- 1 teaspoon kosher salt
- 1 cup cassava flour
Instructions
- Preheat the oven to 400°F (200°C) to ensure even baking and a golden-brown exterior.
- In a large mixing bowl, whisk together the whole milk, vegetable oil, and eggs until well combined to create a smooth base for the dough.
- Gently fold in the crumbled queso fresco and shredded cheddar cheese into the wet mixture until evenly distributed.
- Sprinkle the kosher salt and cassava flour into the bowl. Use a spatula to carefully mix until a soft dough forms; avoid overmixing to keep it light and airy.
- Lightly grease your hands with a bit of oil to prevent sticking. Roll small portions of the dough into golf ball-sized balls and place them spaced on a prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes until the tops are golden brown and aromatic.
- Remove from the oven and let cool a few minutes. Serve warm and enjoy the delightful cheesy bread.
Notes
- Adjust cassava flour if dough is too sticky for easier handling.
- Freeze leftover Pandebono in a freezer bag for up to 3 months for quick snacks.
- Serve with guava paste or jam for a sweet and savory combo.