The Colombian pandebono recipe

The Colombian pandebono is a product made mainly with cassava starch and cheese, and is a gastronomic symbol of Valle del Cauca and in general of all of Colombia.

In Cali, the capital of Valle del Cauca, pandebono is considered the jewel in the crown when it comes to bakeries.

Apparently its origin dates back to making El Bono, where the cook Genoveva created it with the intention of giving greater nutritional value to ordinary bread, adding cheese, cassava starch and corn.

Difference between pandebono and almojábana

pandebono colombiano

I don’t know if it has happened to you, but it does happen to me that when I go to a bakery I see pandebonos and almojábanas very similar, and I even feel a very similar taste, the almojábana being a little more cheesy and therefore greasy.

The real difference between the two products is that the pandebono is made with cassava starch while the almojábana is made with wheat flour.

For many of you, this doesn’t make that much of a difference, but for people who can’t eat gluten, it does. That is, a person who cannot consume gluten could not eat an almojábana, since wheat contains it.

This is a good reason to prefer Colombian pandebono.

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And now the recipe for Colombian pandebono

Next we are going to explain the easy and quick pandebono recipe so that you can enjoy this very traditional bakery product in Colombia.

pandebono colombiano

Ingredients

  • 250 grams of coastal cheese or any salty cheese
  • 125 grams of sour cassava starch
  • 65 grams of sweet cassava starch
  • 65 grams of cornstarch (Maizena)
  • 30 grams of sugar
  • 1 tablespoon butter
  • ½ teaspoon baking powder
  • 1 egg
  • water – milk

 

Preparation

Time required: 45 minutes.

The preparation of the Colombian pandebono is too simple and it will not take you too long.

You can also prepare the dough and leave it in the fridge for a few days so that you can bake your fresh pandebonos whenever you want.

1. Grate the cheese

Grate the coastal cheese or saldo cheese and reserve

2. Sift sour cassava starch

Using a strainer, sift the sour cassava starch so that it is not lumpy.

3. Whisk the egg

Beat the egg in a small plate

4. Mix dry ingredients

In a bowl add all the dry ingredients in this order: sour cassava starch, sweet cassava starch, cornstarch, sugar, baking powder. Stir all the ingredients with a spoon.

5. Mix other ingredients

To the dry ingredients add the coastal cheese, the beaten egg and the butter and mix again until they are integrated. This step is suggested to be done better by hand to have a more homogeneous texture.

6. Add water-milk to the dough

Finally, gradually add the water-milk to wet the dough. It should not be very dry or very wet but in the middle.

7. Assemble the pandebono

Grease and flour a baking tray and form medium balls and put them on the tray with good separation from each other so that they can grow, they also spread.

8. Bake

Preheat the oven to 240 degrees Celsius for 5 minutes

Bake the tray with the pandebonos at 240 degrees Celsius for 20 minutes.

Enjoy hot Colombian pandebono with a good cup of chocolate, coffee or even juice or soda because it tastes great with everything.

If you want to know more delicious recipes of Latin American gastronomy visit our blog.

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