Who doesn’t love a tasty, bready snack? But what if you don’t want to use flour? And, what if you wanted to add some cheesy goodness?
That’s where pandebono comes in handy. Made with cassava starch and queso fresco, this tasty treat is sure to become a favorite.
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What is Pandebono?
Made with cassava starch, queso fresco, and eggs, pandebono is a bread often made in Columbia. It is often served warm with hot chocolate.
What are the ingredients to make pandebono?
To make this Columbian bread recipe you are going to need the following ingredients:
- Cassava starch
- Masa arepa
- Queso fresco
How to make pandebono
Now that you have gathered your ingredients it is time to make pandebono. All you have to do is follow the steps below:
Preheat your oven to 350 degrees.
Place the cassava starch and masa arepa into a food processor and pulse. Once combined, add the queso fresco and pulse until that is combined with the other ingredients.
Add the egg and continue pulsing the ingredients until you have a thick dough.
Divide the dough into twelve pieces and shape into balls.
Place the dough balls onto a baking sheet and bake for 20 minutes or until golden.
Your pandebono is ready to serve!
Now that you know everything you need to know about how to make pandebono it is time to print the recipe.
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- 2/3 Cups cassava starch
- 1/4 Cup masa arepa
- 1 3/4 Cup queso fresco
- 1 Egg
Preheat the oven to 350 degrees.
In a food processor pulse the cassava starch and the masa arepa. Add the queso fresco and pulse until combined.
Add the egg and continue pulsing until you have a thick dough.
Divide the dough between 12 pieces and shape into balls.
Transfer to a baking sheet and take to the oven. Bake for 20 minutes or until golden.
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 327mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 9g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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