Best Pandebono Recipes

Pandebono (Colombian Cheese Bread) image

Provided by PanNan

Categories Breads

Time 40m

Yield 15 small rolls

Number Of Ingredients 6

1 cup yellow cornmeal, precooked (This is called Masarepa, which is not recognized here, see description for more detail)
1/2 cup tapioca flour (cassava, yuca)
2 cups farmer's cheese, grated (or queso fresco)
2 eggs
2 teaspoons sugar
salt

Steps:

Preheat oven to 400 degrees.
Mix the two flours and the sugar in a bowl.
Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
Serve warm.

Nutrition Facts : Calories 91, Fat 4.6, SaturatedFat 2.6, Cholesterol 34.4, Sodium 157.9, Carbohydrate 8.1, Fiber 0.6, Sugar 0.6, Protein 4.5

Pandebono (Colombian Cheese bread) Recipe - (3.9/5) image

Provided by á-46071

Number Of Ingredients 5

2/3 cup cassava starch or yuca flour
1/4 cup precooked cornmeal or masarepa
1 cup Mexican queso freso or Colombian quesito
1 1/4 cup feta cheese
1 large egg

Steps:

Pre-heat the oven to 400°F. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running. Divide the mixture into 12 equal size portions, shaping them into balls. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

PANDEBONO image

Yield 15 small rolls

Number Of Ingredients 6

1 cup yellow masarepa (precooked cornmeal)
1/2 cup tapioca (cassava, yuca) flour
2 cups grated farmer's cheese, or queso fresco
2 eggs
2 teaspoons sugar
salt to taste

Steps:

1. Preheat oven to 400 degrees. 2. Mix the two flours and the sugar in a bowl. 3. Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others). 4. Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water. 5. Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking. 6. Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed. Serve warm.

Pandebono (Colombian Cheese Bread) image

Provided by threeovens

Time 30m

Yield 12 breads, 12 serving(s)

Number Of Ingredients 5

2/3 cup cassava starch (yuca flour tapioca starch)
1/4 cup precooked cornmeal (masarepa)
1 cup fresh cheese (queso fresco or quesito)
1 1/4 cups feta cheese
1 large egg

Steps:

Preheat oven to 400°F.
Process yuca flour, cheese, and masarepa in a food processor until well combined; slowly add egg while processor is running.
Divide dough into 12 equal portions; shape into balls.
Place shaped balls on a parchment lined baking sheet; bake until golden, 15 to 20 minutes.

Nutrition Facts : Calories 78.4, Fat 6, SaturatedFat 3.9, Cholesterol 35.4, Sodium 271.3, Carbohydrate 1.4, Sugar 0.7, Protein 4.6