Traditional Colombian Dishes
Prepare Colombian Pandebono, a classic from Colombia
Golden Colombian pandebonos, soft and slightly elastic, with the intense flavor of two cheeses and the characteristic texture of cassava starch. A homemade option for breakfast, snacks, or to accompany a hot drink.
Prepare approximately 12 pandebonos with a simple dough of starches, cheeses, egg, butter, and milk. The secret lies in controlling hydration and baking them in a well-heated oven.
01
Ingredients
Have everything ready before you begin.
- ✓250 g of cassava starch or tapioca flour
- ✓100 g of cornstarch
- ✓200 g of grated costeño cheese
- ✓100 g of grated fresh cheese
- ✓1 large egg
- ✓50 g of soft butter
- ✓1 teaspoon of sugar
- ✓120 to 150 ml of whole milk
02
Step-by-step method
- 01
Preheat the oven
Heat the oven to 200 °C, with heat up and down. If you use a fan, you can adjust it to 190 °C. Lightly grease a tray or cover it with baking paper.
- 02
Mix dry ingredients
Place the cassava starch, cornstarch, and sugar in a large container. Mix them with your hands or a spoon until they are evenly distributed.
- 03
Incorporate cheeses
Add the grated costeño cheese and fresh cheese. Do not add additional salt, as the cheeses provide the salty flavor of the dough.
- 04
Add butter and egg
Incorporate the soft butter and mix. Add the egg and work the preparation with your hands until it begins to compact.
- 05
Hydrate the dough
Add the milk gradually, incorporating one tablespoon at a time and kneading between additions. Stop when the dough is soft, moist, moldable, and not sticky. If it cracks too much, it needs a few more drops of milk; if it sticks, let it rest for a few minutes.
- 06
Knead until homogeneous
Knead for 3 or 4 minutes, pressing with the palm and folding the dough over itself, until the cheeses and starches are well distributed.
- 07
Divide and shape balls
Divide the dough into 12 equal portions. Roll each portion between your palms to form a smooth ball; you can also slightly flatten the top.
- 08
Check and adjust pieces
Place the balls on the tray, leaving space between them. Check that they do not have deep cracks; if they are too open, moisten your hands with a few drops of milk and smooth the surface.
- 09
Bake until golden
Bake for 18 to 22 minutes. Remove the pandebonos when they have grown slightly, are firm, and have a soft golden color on the surface and base.
- 10
Rest and serve warm
Let them rest for 5 minutes on the tray and serve warm to enjoy their aroma and soft, compact, and slightly elastic interior texture.
- 11
Store or freeze
To store them, wait for them to cool completely and place them in a closed container. You can also freeze the raw balls, well separated, and bake them directly, adding a few minutes to the cooking time.
- 12
Serve to taste
Serve them alone or with Colombian coffee, hot chocolate, or a cold drink. They can also accompany eggs, fruits, or a simple snack.
- Add the milk gradually, as the humidity of the cheeses and the size of the egg can change the texture of the dough.
- If you substitute costeño cheese with feta cheese, try it before adding salt; the recipe does not incorporate additional salt.
- The dough should be soft and easy to mold, but not sticky or crumbly.
- Bake in a well-heated oven to favor growth and a golden exterior.
- It is not necessary to brush the pandebonos with egg: the cheese and butter help to golden them.
- Do not expect a very dark crust; the interior should remain tender and moist.