Pandebonos (Colombian Yuca Cheese Bread) Recipe
Pandebonos are a traditional Colombian cheese bread made from yuca starch and queso costeño, delivering a chewy, cheesy, and slightly crispy treat perfect for breakfast or snack time. These gluten-free breads are baked to a soft yet firm texture with a lightly colored crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Bread
- Method: Baking
- Cuisine: Colombian
- Diet: Gluten Free
Ingredients
Ingredients
- 80 grams tapioca starch (2/3 cup; also known as tapioca flour/yuca starch/almidón de yuca)
- 2 heaped tablespoons cornstarch (maizena)
- 250 grams queso costeño, finely grated
- 1 egg, whisked
- Milk, as necessary (about 3 tablespoons)
Instructions
- Prepare: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Mix: In a large mixing bowl, combine the tapioca starch, cornstarch, and finely grated queso costeño to evenly distribute the dry ingredients and cheese.
- Integrate: Add the whisked egg to the dry mixture and knead with your hands to begin forming the dough, ensuring the ingredients start to bind together.
- Knead: Gradually add milk, one tablespoon at a time, kneading well after each addition until the dough is uniform, slightly moist, and no longer crumbles. Shape the dough into a smooth ball.
- Shape: Divide the dough into 5 equal portions and roll each into a ball. Place them spaced apart on the prepared baking sheet to allow for slight expansion during baking.
- Bake: Bake in the preheated oven for 20-25 minutes until the tops have a slight color but do not turn fully golden. Serve immediately while warm for the best texture and flavor.
Notes
- Queso costeño can be substituted with a firm, salty white cheese if unavailable.
- The dough should be slightly damp but not sticky; adjust milk quantity accordingly.
- These breads are best enjoyed warm as they lose softness when cooled.
- This recipe is naturally gluten-free thanks to the use of tapioca starch.
- For a more cheesy flavor, ensure the cheese is finely grated.
