Pandebono (Colombian cheese bread)

Ever since trying Colombian Pandebono a few months ago, I've been trying to replicate the recipe.  I've tried several different ones. Some have been chewy whereas others have been light and springy.  Some cheesy and salty and others more sweet and less cheesy.  I've figured out one important thing in my quest: Don't substitute ingredients.  Since pandebono is made with a minimal number of ingredients, it's crucial to get the right ones in the right proportion and using the right technique.  I learned this the hard way and ended up with hard pandebono.  No more.  For this savory cheese bread, you will need Queso Fresco, a crumbly and dry cheese from Latin America.

Also you will need Masarepa, a cooked corn flour, and not regular fine milled cornmeal.  Also, the yuca or tapioca starch is crucial for the success of this recipe, giving the bread it's springiness.  Here is the last recipe I tried from Pachi's blog: http://www.creativeculinary.net/CMS/index.php?option=com_content&view=article&id=324:pandebono&catid=36:secrets-of-colombian-cooking&Itemid=8

2 cups (3/4 pound) Queso Fresco
1/2 cup Tapioca Starch (Yuca flour)
2 Tbsp Masarepa (cooked cornmeal)
2 tsp sugar
1tsp salt
1 egg

1. Finely grate the cheese.  Transfer it to a food processer and process until finely ground.

2. Add the tapioca starch, masarepa, sugar and salt.  Process.  Then add the edd and process for about two minutes, until the mixture forms a ball.  The texture of the mass should be very fine.

3. Grease a baking sheet with butter and preheat oven to 425 F.  Make balls out of the dough and place 1 1/2-2 inches apart on the baking sheet.  Place the baking sheet on top of another baking sheet or pan to prevent the pandebono from browning too much on the bottom. 

4. Place the double pans in the oven and bake 10-15 minutes. Mine took 20 minutes so monitor your pandebono to see when it is done.  It should be puffed up and light golden brown when it's ready.


I like the way these came out.  They're very pillowy soft on the inside.  They have a cheesy and salty taste.  However, next time, I'll try adding more tapioca starch, masarepa and sugar.  I'll also add less cheese and possibly salt to make the pandebono more chewy and sweet.  Looking forward to testing the possibilities!