Pandebono (Colombian Cheese Bread)

“Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.”
15 small rolls

Ingredients Nutrition

  • 1 cup yellow cornmeal, precooked (This is called Masarepa, which is not recognized here, see description for more detail)
  • 12 cup tapioca flour (cassava, yuca)
  • 2 cups farmer's cheese, grated (or queso fresco)
  • 2 eggs
  • 2 teaspoons sugar
  • salt


  1. Preheat oven to 400 degrees.
  2. Mix the two flours and the sugar in a bowl.
  3. Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
  4. Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
  5. Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
  6. Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
  7. Serve warm.

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