Pandebono (Cheese Rolls)

Explore A to Z World Foods at greenvillelibrary.org/all-resources.

Traditional Colombian cheese bread, pandebono, makes a delicious, salty snack that pairs well with a cup of Colombian coffee. The bread is dense and spongy with a soft interior. Because the primary ingredients are cornmeal and cassava starch, the dish is gluten-free. Pandebono rolls are best eaten fresh out of the oven.

Servings: makes 12 rolls Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Vegetarian, Gluten Free, Halal, Kosher

Ingredients

• 2/3 cup (80g) cassava starch or yucca flour

• 1/4 cup (40g) precooked cornmeal

• 1 cup (90g) queso freso or quesito cheese

• 1 1/4 cup (112g) feta cheese

• 1 large egg

Directions

1. Preheat the oven to 400°F.

2. In a food processor, combine the yucca flour, cornmeal, and cheese. Mix until the ingredients are thoroughly combined. While processing, slowly add the egg to the mixture.

3. Divide the mixture into 12 similarly sized portions.

4. Shape each into a ball before placing on a baking sheet lined with parchment paper.

5. Bake for 15-20 minutes, or until the rolls are golden brown on top. 6. Serve warm.

Recipe introduction and directions © Copyright 2016-2021 World Trade Press. All rights reserved.