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Pandebono
Pandebono is a beloved Colombian cheese bread that captures the heart of Colombian cuisine with its delightful cheesy flavor and soft, chewy texture. Originating from the Valle del Cauca region, this gluten-free treat is made with a blend of cassava starch and white cheese, creating a warm, golden delight that pairs perfectly with coffee or stands alone as a savory snack. The aroma of freshly baked pandebono wafts through the air, inviting everyone to gather for a taste of this traditional Colombian delicacy. With its unique combination of ingredients, pandebono is not only a staple in Colombian households but also a symbol of the rich culinary heritage of the country.
Servings: 10
Ingredients
- Salt
- 1/2 teaspoon
- Sugar
- 1 tablespoon
- Eggs
- 2 large
- White cheese (queso fresco or similar)
- 1 cup, crumbled
- Cassava starch (yuca flour)
- 1 cup
- Pre-cooked cornmeal (masarepa)
- 1 cup
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pre-cooked cornmeal, cassava starch, crumbled white cheese, eggs, sugar, and salt.
- Using your hands, knead the mixture until a soft and cohesive dough forms. The dough should be pliable but not sticky.
- Divide the dough into 10 equal portions and roll each portion into a ball, ensuring they are smooth and well-shaped.
- Place the dough balls on the prepared baking sheet, and gently flatten them with your hand to create a slight disc shape.
- Bake in the preheated oven for 15-20 minutes, or until the pandebonos are golden brown and puffed up.
- Remove from the oven and let cool slightly before serving warm. Enjoy!
Dietary Information
Servings: 10 • Dish Type: Snack • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 150 • Fat: 6g • Carbs: 18g • Protein: 4g • Sodium: 200mg • Sugar: 1g
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