Pandebono | Colombian Cheese Bread

Wednesday, 1 March 2017


 Hello March! Boy, did February fly by! Since starting the blog in January, it's been my goal to post the first of every month. Hopefully this month will bring me beautiful things...or luck. I'm kicking off the month with this traditional Colombian recipe. Don't worry, it's very simple to follow.

 Growing up in North America, made it very difficult to try traditional Colombian foods. Ingredients are very hard to find and rare when you do. In most big cities there are Latino Markets where you can purchase a few typical foods, sweets, treats and even cookware. These are imported goods, and for the most part over priced. So, when my mother would make these, it would have to be for a special occasion. In Colombia, these are very common in bakeries, usually made as a side for breakfast. But for my family, they are a treat! Now, I make these for my own kids. These Colombian cheese puffs or cheese bread will make any family or friend get-together better. They're called Pandebonos. Soft and chewy, they are guaranteed to leave your guests asking for more! If you would like to know how to make them, keep on reading. 


I N G R E D I E N T S:
1 cup whole milk
- 1/2 cup olive oil
- 2 eggs
- 2 cups tapioca flour, yuca flour or masarepa
- 1 teaspoon salt
- 1 1/2 cups Parmesan or Feta cheese, finely grated

Alternatively, you can purchase the premade Pandebono Box mix, at your local Latino Market. 

D I R E C T I O N S:
1. Preheat the oven to 375°F (190°C). 
2. In a saucepan, over medium heat, mix together milk, salt and olive oil. Remove from heat when bubbles start appearing.
3. Stir in the type of flour you selected and whisk thoroughly. Using a mixer with a paddle attachment beat the dough for few minutes at medium speed.
4. In a small bowl, beat the eggs and add them to the dough. Mix well with the mixer at medium speed.
5. Add the cheese and mix again with the mixer at medium speed. The dough will be sticky, don't worry, it should be like that.
6. Now scoop the dough with a tablespoon or an ice cream scoop, form it a little bit into balls and place on the parchment-lined baking sheet. I made the heaping tablespoon sized portions. Transfer to the oven and bake for 15-20 minutes until they have puffed. 

They are best served warm and accompanied by some traditional Colombian Hot Chocolate. Of course, you can accompany these delicious pandebonos with any drink you like. Because there's nothing better than eating some fresh pandebonos with a cold soda pop, Enjoy!

Inspired by Cooking The Globe
Adapted from "Bread At Home!" by Martha Stone

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