Pandebono Food

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PANDEBONO (COLOMBIAN CHEESE BREAD)



Pandebono (Colombian Cheese bread) image

Pandebono is a traditional colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week and they came out perfectly and were delicious. For a minute, I did not miss Colombia while eating these fantastic cheese balls,

Provided by Erica Dinho

Categories     Appetizer

Time 25m

Number Of Ingredients 5

2/3 cup cassava starch or yuca flour
1/4 cup precooked cornmeal or masarepa
1 cup Mexican queso freso or Colombian quesito
1 + 1/4 cup feta cheese
1 large egg

Steps:

  • Pre-heat the oven to 400°F.
  • In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
  • Divide the mixture into 12 equal size portions, shaping them into balls.
  • Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 34 mg, Sodium 259 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

PANDEBONO (COLOMBIAN CASSAVA BREAD)



Pandebono (Colombian Cassava Bread) image

Pandebono (or pan de bono) is a Colombian cheese bread made with cassava starch. This gluten free cheese bread is often eaten for breakfast or as a snack.

Provided by Lizet Bowen

Categories     Bread Recipes

Time 35m

Number Of Ingredients 11

2 cups cassava flour
1/4 cup corn flour (masa)
2 Tbsp sugar
1 tsp baking powder
2 cups (10 oz) queso fresco, shredded
1/2 cup (2 oz) feta cheese, finely crumbled
1 1/2 tsp salt (less if your cheese is salty)*
1 egg
2 Tbsp butter, softened to room temperature
5 Tbsp milk (more as needed)**
Guava paste, if desired

Steps:

  • Preheat oven to 420F and grease a baking sheet.
  • In a big bowl, add cassava flour, corn flour (masa), sugar, baking powder, and cheeses. Mix to combine.
  • Taste your mixture and add salt as needed.* Mix to distribute the salt.
  • Add the egg, and butter. Mix well using the tips of your fingers.
  • Add 4 tablespoons of milk, one at a time, mixing until the dough comes together. If the dough crumbles when you make a little ball, it needs more milk. Add more milk, one tablespoon at a time, until the dough comes together and doesn't crumble when you form a ball.**
  • Divide the dough into 16 portions, roll each one into a ball and place on the prepared baking sheet. Bake for 17-20 minutes, until golden.
  • To make filled pandebono: Make a ball with the dough and press with your thumb making a little well in the center. Add a small cube (1 inch) of guava paste and bring the dough together covering the paste, pinching the seam to seal. Shape into a ball again and place on the baking sheet and bake 17-20 minutes, until golden.
  • To make a pandebono ring: Roll each ball by hand in to a 6-inch rope. Bring the two edges together to form a circle. Press to seal well. Place on the baking sheet and bake 15-17 minutes, until golden.
  • Pandebono is best eaten fresh out of the oven (as soon as it is cool enough to handle) or while still warm. (Reheat any leftover pandebono in an oven or toaster oven set at 350F for around 10 minutes, keeping an eye on them so they don't burn.)

Nutrition Facts : Calories 86 calories, ServingSize 1 pandebono

PANDEBONO (COLOMBIAN CHEESE BREAD)



Pandebono (Colombian Cheese Bread) image

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.

Provided by PanNan

Categories     Breads

Time 40m

Yield 15 small rolls

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 400 degrees.
  • Mix the two flours and the sugar in a bowl.
  • 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).
  • Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
  • 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.
  • Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
  • Serve warm.

Nutrition Facts : Calories 91, Fat 4.6, SaturatedFat 2.6, Cholesterol 34.4, Sodium 157.9, Carbohydrate 8.1, Fiber 0.6, Sugar 0.6, Protein 4.5

PANDEBONO



PANDEBONO image

Categories     Bread     Cheese     Appetizer     Bake     Quick & Easy

Yield 15 small rolls

Number Of Ingredients 6

1 cup yellow masarepa (precooked cornmeal)
1/2 cup tapioca (cassava, yuca) flour
2 cups grated farmer's cheese, or queso fresco
2 eggs
2 teaspoons sugar
salt to taste

Steps:

  • 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. Serve warm.

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