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Pandebono Cheese Bun

The pan de bono or pandebono is a type of Colombian bread whose main ingredients are cheese, cassava starch, and eggs. It is formed into small flattened buns and then baked. The type of cheese used is known as “queso costeño” its characteristics are slightly acidic and dry. This in a type of Colombian cheese. As I now live in California, I use cotija cheese. It is best to consume pandebono while still warm, minutes after baking them! The Pandebono (cheese bun) is typical of Colombian dish that is served at Christmas time, sometimes with hot chocolate; it can also be served for breakfast or snacks throughout the year. I prefer to eat them at breakfast time, but if I was in Cali, Colombia I would probably be eating them from a street vendor with iced oatmeal. There are currently a variety of recipes for Pandebono. Each recipe, very valid indeed, has variations to the amount and type of each ingredient. Here is my favorite recipe:
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Colombia
Servings 5 people
Calories 354 kcal

Equipment

  • 1 oven 

Ingredients
  

  • 2 cups cotija cheese or feta cheese
  • 2 cups cassava flour
  • 3 Tablespoons cornmeal or Mexican flour tortilla.
  • 2 Teaspoons sugar.
  • 2 eggs
  • 1 Tablespoon baking powder
  • ⅓ Cup of warm milk.
  • Salt to taste add very little as some of these cheeses are already salty.

Instructions
 

  • PREHEAT oven to 350 degrees temperature.
  • GRATE cheese in a food processor
  • BEAT the eggs in a cup.
  • PLACE cassava starch, corn flour, sugar, baking powder, cheese and eggs in a bowl.
  • MIX all ingredients until all are well incorporated.
  • ADD milk gradually and start kneading until smooth. You want the dough to be firm but not to watery.
  • GREASE either a cookie tray with spray oil so the Pandebono will not stick to the cookie tray.
  • GREASE the palms of your hands so the dough does not stick to them while you form the round buns.
  • USE a small biscuit cutter so all the buns are the same size.
  • PLACE each bun on the cooking tray separate by a distance of about 1 inch.
  • PLACE tray in the middle of the oven for about 15 minutes.
  • When the bread is golden on the bottom, not the top, move the tray to the upper rack and lower the temperature at 250 degrees.
  • TIPS
  • If the dough is to dry, you can add 2 or 3 tablespoons of milk.
  • If dough is too wet, you can add 1 tablespoon of flour.

Video

Keyword cassava flour, cheese