Pandebono (pronounced pahn-de-boh-no) is a type of Colombian cheese bread. It is baked and made from yuca/cassava flour and conrmeal flour. Click here to view my traditional pandebono recipe.
If you’re looking for something a little more adventurous, these everything seasoning pandebonos are what you are looking for. They combine my love for Colombian pandebonos and everything seasoning. They are flavorful, savory, cheesy, and soft. Top it with a little cream cheese and *chef’s kiss* .
For a video reference, be sure to check out my reel on Instagram.
What You’ll Need:
- 1 ¼ cup of queso blanco (I find this cheese at my local Hispanic grocery store)
- 1 cup of feta cheese
- 1 egg
- ⅔ cup of yuca or cassava flour (be sure to use flour, not starch)
- ½ cup of almond milk
- ½ cup of everything seasoning
- ¼ cup of white precooked cornmeal (I only use PAN)
- 2 tablespoons of unsalted vegan butter (room temperature)
- 1 tablespoon of sugar
- ¾ teaspoon of baking powder
Directions:
- Preheat the oven to 400F.
- In a food processor, combine the queso blanco (crumbled), feta cheese (crumbled), yuca flour, cornmeal flour, sugar, and baking powder. Mix well until the cheese becomes fine.
- Then, remove the ingredients from the food processor and place into a large bowl.
- Slowly add the egg as you use an electric mixer to mix the dough. Note: the dough will still be dry, but will have a few wet parts from the egg. Then, add the room temp butter and combine.
- Once the egg and butter are incorporated, continue mixing the dough with the electric mixer and then slowly start to add splashes of the almond milk to moisten up the dough. Be sure to slowly add the almond milk 1 tablespoon at at time. (NOTE: not all at once because the amount of almond milk will vary depending on how dry your dough is. I usually need ¼ to ½ cup of almond milk, but I’ve found that anything more is usually too much and the dough turns out too wet. You are looking for consistency that is a tad bit runnier/softer than cookie dough.)
- Continue mixing with the electric mixer until the dough starts to clump together and turns into one big clump in the center of the bowl. As you add liquid and continue to run the electric mixer, the dough will naturally stick together into one mass. Once this happens, you know your dough is ready.
- Once it is in one clump, remove the electric whisk and use your hands to thoroughly incorporate the dough. The consistency should now be like a soft/runnier cookie dough. When you pinch dough in between your thumb and pointing finger, the dough should only stick to one finger (not both).
- Cover the dough with a dish towel and let it sit for 10 minutes.
- After 10 minutes, take small sections of the dough and roll them into balls. Place aluminum foil over a baking sheet, light grease the foil, and place the pandebonos on top.
- Pour the everything seasoning into a flat plate, then take each pandebono ball and roll it in the seasoning.
- Place the pandebonos back onto the baking sheet and bake for 18-22 minutes at 400F.
- Remove the pandebonos from the oven and let them cool slightly before enjoying!
- Serve with plain cream cheese or vegan cream cheese.
- Yields 8-12 pandebonos
