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Pandebono
Colombian cheese bread - a delightful gluten-free roll made with yuca starch and cheese, offering a crispy exterior and a wonderfully chewy interior. Perfect for breakfast or a snack.
đ§ Ingredienser
- 1 cup (about 120g) Tapioca starch (also known as cassava starch or yuca starch)
- 1/2 cup (about 70g) Fine cornmeal
- 200g Queso fresco or a firm, salty white cheese (like feta or farmer's cheese, crumbled)
- 1 Large egg
- 2 tbsp (about 30g) Unsalted butter, softened
- 1/4 tsp Salt (optional, depending on cheese saltiness)
đšâđł Instruktioner
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
â±ïž 5 minutes - 2
In a large bowl, combine the tapioca starch and fine cornmeal. Add the crumbled queso fresco (or your chosen cheese) and mix thoroughly until the cheese is evenly distributed throughout the dry ingredients.
â±ïž 5 minutes - 3
In a separate small bowl, whisk the egg with the softened butter until well combined. Pour this wet mixture into the dry ingredients. If using, add the salt now. Mix with a spoon or spatula until a shaggy dough begins to form.
â±ïž 3 minutes - 4
Using your hands, knead the dough in the bowl for about 2-3 minutes until it becomes smooth and cohesive. It should be slightly sticky but manageable. If it's too dry, add a teaspoon of water or milk; if too sticky, add a little more tapioca starch.
â±ïž 3 minutes - 5
Lightly grease your hands with a little oil or butter. Roll the dough into small balls, about 1.5 inches (4 cm) in diameter. Place them on the prepared baking sheet, leaving a little space between each roll.
â±ïž 7 minutes - 6
Bake in the preheated oven for 20-25 minutes, or until the pandebono are puffed up, lightly golden brown on the bottom, and slightly firm to the touch. They should have a satisfying crispness on the outside.
â±ïž 20-25 minutes - 7
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Pandebono are best enjoyed warm, shortly after baking.
â±ïž 5 minutes
đĄ Proffstips
- âFor the best texture, ensure your tapioca starch is fresh.
- âThe saltiness of the cheese will vary; taste the dough before adding extra salt.
- âPandebono are naturally gluten-free due to the use of tapioca starch.
- âThese are best eaten warm, within a few hours of baking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Increase the amount of cheese for a cheesier pandebono.
- Experiment with different types of firm, salty cheeses like grated Parmesan or a sharp cheddar.
- Add a pinch of herbs like finely chopped cilantro or parsley to the dough.