Pandebono (Colombian Cheese Bread Rolls)
In short: Warm, chewy cheese rolls made with cassava starch, cornmeal, fresh cheese and egg, baked until puffed and golden. Naturally gluten-free. It takes about 40 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Pandebono is a small round cheese bread, a favorite in Cali and across Colombia, eaten warm for breakfast or in the afternoon with coffee or hot chocolate. Cassava starch and cornmeal give it a springy, slightly chewy crumb, and plenty of salty fresh cheese gives it flavor. There is no yeast and no wheat, so it comes together in minutes and bakes quickly. The rolls are best within an hour of leaving the oven, when the cheese is still soft.
Instructions
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl or food processor, mix the cassava starch, cornmeal, sugar, baking powder and salt.
- Add both cheeses and the softened butter. Rub together with your fingertips or pulse until the mixture looks like coarse crumbs.
- Beat the egg with the milk, pour it in and mix until the mixture comes together into a soft, slightly sticky mass. If it stays crumbly, add 1 or 2 tablespoons more milk. Knead briefly for 1 minute.
- Rest for 10 minutes. With damp hands, roll into 16 balls of about 40 g (1 1/2 oz), or shape small rings. Place them 4 cm (1 1/2 in) apart on the sheet.
- Bake for 18 to 22 minutes, until puffed and golden at the edges. Cool for 10 minutes, then serve warm.
Tips
- The cheese gives most of the flavor, so use a salty, squeaky white cheese. With a milder cheese, add 1/2 teaspoon more salt, and avoid very wet cheeses or the rolls will spread.
- Freeze the unbaked balls on a tray, then bag them and bake straight from frozen, adding 5 minutes. Baked rolls refresh in a 180°C (350°F) oven in about 5 minutes.
Questions and answers
Is pandebono gluten-free?
Yes, when made with cassava starch and cornmeal as here. If you are strict about cross-contamination, check the labels on the cornmeal and baking powder.
Why did my pandebono spread flat?
The mixture was too wet or the cheese too moist. Add a spoonful more cassava starch, chill the balls for 15 minutes and make sure the oven is fully heated.
What do you serve with pandebono?
Colombians eat it with hot chocolate, coffee or a cup of aguapanela. It also makes a quick breakfast with a slice of guava paste.
How long does it take to make Pandebono (Colombian Cheese Bread Rolls)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Pandebono (Colombian Cheese Bread Rolls)?
About 300 kcal per serving, with 9 g of protein, 31 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 31 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
