Pandebono – Colombian Cassava Cheese Bread

Pandebono – Colombian Cassava Cheese Bread

Fluffy inside with a lightly crisp crust, pandebono is a beloved Colombian cheese bread served warm from bakeries across the country. Traditionally eaten for breakfast or an afternoon snack, these naturally gluten-free rolls combine cassava starch with two cheeses for a chewy, cheesy bite that pairs perfectly with hot chocolate or coffee.

Ingredients (makes about 12 rolls)

Dry

• 2 cups (260 g) cassava (yuca) starch or tapioca starch

• 1 tsp baking powder

• ¼ tsp fine salt

• 1 Tbsp granulated sugar (optional, for a hint of sweetness)

Cheese & Wet

• 1 cup (100 g) finely crumbled queso fresco or farmer’s cheese

• 1 cup (100 g) shredded mozzarella (or similar melty cheese)

• 1 large egg, room temperature

• ¼–⅓ cup (60–80 ml) warm milk (add more by teaspoons if dough is dry)

• 2 Tbsp (28 g) unsalted butter, melted

Step-by-Step Instructions

1. Preheat Oven
   Set oven to 400 °F / 200 °C. Line a baking sheet with parchment.

2. Mix Dry Ingredients
   In a large bowl whisk cassava starch, baking powder, salt, and sugar.

3. Add Cheese
   Stir in both cheeses, coating them evenly with the starch mixture.

4. Form the Dough
   Add egg, melted butter, and most of the warm milk. Mix and knead lightly until a soft, smooth dough forms.
   Tip: Add the remaining milk a teaspoon at a time until the dough is moist but not sticky.

5. Shape Rolls
   Divide into 12 pieces. Roll into smooth balls about 1½ inches (4 cm) in diameter.

6. Bake
   Place on the prepared sheet. Bake 15–18 minutes, or until golden on top and fragrant with cheese.

Pro Tips for Perfect Pandebono

• Authentic Cheese: Queso costeño or queso campesino adds a subtle tang. If using mozzarella only, add a pinch of extra salt for balance.

• Serve Hot: Pandebono is best enjoyed fresh from the oven while the center is soft and slightly stretchy.

• No Wheat Needed: Cassava starch keeps these naturally gluten-free.

Variations & Pairings

• Sweet Touch: Add 1 Tbsp grated panela (unrefined cane sugar) to the dough.

• Stuffed Option: Enclose a small cube of guava paste for a classic sweet-savory surprise.

• Pair with Colombian hot chocolate or café tinto for an authentic morning treat.

Storage

Store cooled rolls in an airtight container for up to 2 days. Reheat at 325 °F (165 °C) for 5–6 minutes to revive the texture. They also freeze well for up to 1 month.

Frequently Asked Questions

Can I use tapioca starch instead of cassava?
Yes—tapioca starch is an excellent substitute and produces the same chewy texture.

Why did my rolls flatten?
Too much liquid or insufficient oven heat can keep them from puffing. Bake at a full 400 °F for best lift.