Pandebono
Cheesy Colombian bread with a crispy exterior and soft, stretchy interior made from cassava flour and melted cheese. Warm, savory, and ready in under 30 minutes for the perfect morning treat.
- Total time
- 25 min
- Servings
- 12
- Calories
- 185
- Protein
- 7g
Ingredients
- 2 cups cassava flour (tapioca starch or masa de yuca)
- ¾ cup whole milk
- 2 whole large eggs
- 1.5 cups shredded mozzarella cheese (fresh or low-moisture)
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F and line a baking sheet with parchment paper. This temperature will give you a golden exterior while keeping the interior soft and cheesy.
- 2
In a medium bowl, pour 0.75 cup of whole milk and crack 2 large eggs directly into it. Whisk vigorously for 1 minute until the eggs are fully incorporated and the mixture is pale and slightly foamy.
- 3
Pour the egg-milk mixture into a large mixing bowl. Add 2 cups of cassava flour (tapioca starch), 1.5 cups of shredded mozzarella, and 0.5 cup of grated Parmesan. Season with 1 teaspoon of kosher salt and 0.25 teaspoon of black pepper.
- 4
Mix with a sturdy wooden spoon or your hands for 2-3 minutes until everything is fully incorporated. The dough will be sticky and wet, held together by the cheese and cassava starch — this is correct. If it feels too wet to handle, add 1-2 tablespoons more cassava flour, but go slowly.
- 5
Using two spoons or a small ice cream scoop (about 2 tablespoons per piece), drop 12 equal portions onto the parchment-lined baking sheet. Space them 2 inches apart — they will puff slightly as they bake. Wet your fingers with water and gently smooth the tops if needed, but don't overwork the dough.
- 6
Bake for 18-22 minutes, rotating the baking sheet halfway through (at the 10-minute mark) for even browning. The pandebono are done when they're deep golden on the outside, have puffed up slightly, and feel firm to the touch. The cheese will have melted and created a crispy, golden crust.
- 7
Remove from the oven and let cool on the baking sheet for 2-3 minutes — they will firm up slightly as they cool. Transfer to a wire rack or serve warm on a plate. They're best eaten fresh and warm, when the interior is still stretchy and soft.
Tools you’ll need
- baking sheet
- parchment paper
- medium mixing bowl
- large mixing bowl
- whisk
- wooden spoon
- small ice cream scoop or two spoons
- wire rack
- oven
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