2 cups 240g cassava flour or cassava starch (Also known as tapioca, mandioca or yucca flour)
2 tbsp precooked corn meal or all purpose flour **See notes
1 tsp baking powder
2 tbsp sugar
1 tsp salt
2 cups 200g queso fresco, grated
½ cup 50g feta cheese, grated
3 tbsp butter (softened)
1 large egg
Milk as needed
Cuisine
Colombian
Steps
Pre-heat oven at 425ºF (220ºC).
In a food processor add the cassava flour, precooked cornmeal, baking powder, sugar and salt. Pulse a few times to mix all the ingredients really well.
Now add the queso fresco, feta cheese, butter, egg and mix a few more seconds to incorporate them with the dry mix. Then slowly add the milk until you get a soft dough.
Form the dough into small balls (About the size of a golf ball) and place them on a cookie sheet lined with parchment paper. You can also roll out the ball to make a string about ½ inch (1 cm) thick and pinch the ends together to end up with a bagel shaped pandebono.
Bake the pandebonos for about 20-25 minutes or until golden brown. Serve immediately.
Reviews
AJ on 2025-01-27 (5 stars): Thank you for sharing your recipe. It’s so delicious and my go to pandebono recipe for years now.
Jessica McMilleon on 2024-12-21 (5 stars): This recipe is a great base for an authentic pan de bono. I’ve tried 3 other recipes and this is the one that gets closest to my childhood memories in flavor and texture. I’ve tweaked it a bit to taste more cheesy by adding more feta cheese. Other than that, this is pretty spot on.
