Pandebono (Colombian Cheese Bread)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 10 servings
- Ingredients
- 10
About this dish
Tapioca starch and plenty of mozzarella and feta make these small Colombian breads, lightly browned outside with hot melted cheese inside.
Read more
Some pandebono recipes use corn flour, but this one relies on cornstarch, and swapping in masarepa or polenta changes the result.
Ingredients
Instructions
- 1
Preheat the oven to 180°C and line a baking tray with baking paper.
Finely grate or crumble the mozzarella and feta so no large lumps remain.
- 2
Mix the tapioca starch, cornstarch, sugar, salt and baking powder evenly in a bowl.
Mix in the cheeses, then add the soft butter and egg.
- 3
Add the 50 ml milk gradually to bring the dough together.
Stop adding milk once the dough is flexible and can be rolled into a ball without cracking.
- 4
Divide the dough into 10 equal pieces, roll into balls and flatten slightly.
Arrange on the tray with space between them for expansion.
- 5
Bake at 180°C for about 15 minutes.
Remove when puffed and lightly golden, let cool briefly and serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pandebono
Bon Viveur / Sonia Mas · Checked: 2026-09-07
- Pandebono (Colombian Cheese Bread)
My Colombian Recipes / Erica Dinho · Checked: 2026-09-07
- Pandebonos
My Colombian Cocina · Checked: 2026-09-07
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