Colombian
⭐ Highly Rated
25 minmedium
ColombianSnack
Recipe Story
origins & traditionsPandebonos are beloved Colombian cheese bread rolls that originated in the Valle del Cauca region. These delightful gluten-free treats combine yuca starch (tapioca flour) with fresh Colombian cheese to create a unique texture that is crispy on the outside and wonderfully chewy inside. The name "pandebono" comes from "pan de bono" meaning "good bread," and they live up to their name as one of Colombia's most popular bakery items. Traditionally enjoyed warm with hot chocolate or coffee, pandebonos are a staple at Colombian breakfast tables and afternoon meriendas. The cheese creates pockets of savory flavor throughout, while the yuca starch provides a distinctive bounce and chew that sets these apart from other cheese breads. Whether served fresh from the oven or reheated, pandebonos deliver authentic Colombian comfort in every bite.
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat.
In a large mixing bowl, combine 2 cups yuca starch (tapioca flour) with 1 teaspoon salt and 1 teaspoon baking powder. Mix well to distribute evenly.
Add 2 cups finely grated queso fresco (or substitute with mozzarella cheese) to the dry mixture and toss to coat the cheese with the starch.
In a separate bowl, whisk together 2 eggs and 2 tablespoons melted butter until well combined.
Pour the egg mixture into the dry ingredients and mix with your hands, kneading until a smooth, slightly sticky dough forms. The dough should hold together when squeezed.
If the dough is too dry and crumbly, add 1-2 tablespoons of milk, one tablespoon at a time, until the dough reaches the right consistency.
Lightly oil your hands to prevent sticking. Take about 2 tablespoons of dough and roll into a smooth ball between your palms.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart as they will expand slightly during baking.
Bake for 18-20 minutes until the pandebonos are golden brown on the outside and have developed a slight crack pattern on top.
Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Serve warm for the best texture and flavor.
Pandebonos
3.9 (39)
Traditional Colombian cheese bread rolls made with yuca starch and queso fresco, creating irresistibly cheesy, gluten-free bites with a golden crust and soft, stretchy interior perfect for breakfast or afternoon coffee.
easy
35 min
12 servings
Ingredients
0 of 6 checked
Main Ingredients
- 2 cups Cheese Mozzarella, finely grated
- 2 cups Flour, yuca starch or tapioca flour
Wet Ingredients
- 2 pieces Eggs, beaten
- 2 tablespoons Butter, melted
- 2 tablespoons Milk (optional)
Dry Ingredients
- 1 teaspoons Salt
Chef Tips
expert advice•For authentic Colombian flavor, use queso fresco or queso campesino if available at Latin markets.
•The dough should be slightly sticky but manageable - avoid adding too much liquid or the pandebonos will spread too much during baking.
•For perfectly round shapes, roll the dough between your palms using circular motions rather than just squeezing.
•The characteristic cracks on top are a sign of properly made pandebonos and add to their rustic charm.
•These are best enjoyed fresh and warm, ideally within 2-3 hours of baking when the texture is at its peak.
•You can make the dough ahead and refrigerate for up to 24 hours before shaping and baking.
Variations & Substitutions
make it your own•If substituting with mozzarella, use low-moisture mozzarella for better results.
•Some variations include adding a touch of sugar (1-2 teaspoons) for a slightly sweet version, or mixing in finely chopped scallions for a savory twist.
•If you cannot find yuca starch (also called tapioca starch or cassava flour), look in the gluten-free baking section or Latin American grocery stores.
Storage & Reheating
keeping it freshStorage
Store cooled pandebonos in an airtight container at room temperature for up to 2 days. For longer storage, place them in a sealed plastic bag or container and refrigerate for up to 5 days. Pandebonos can also be frozen for up to 3 months. To freeze, arrange cooled pandebonos in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together and allows you to remove individual portions as needed.
Reheating
To reheat refrigerated pandebonos, place them in a preheated 350°F (175°C) oven for 8-10 minutes until warmed through and the exterior crisps up again. For frozen pandebonos, no thawing is necessary - simply bake at 350°F for 12-15 minutes. Alternatively, you can microwave individual pandebonos for 15-20 seconds, though this will result in a softer texture without the crispy exterior. For best results, always finish microwaved pandebonos with a quick 2-3 minute stint in a toaster oven to restore the crust.
