For Colombians born or raised in the Valle del Cauca region that live abroad, these delicious treats are probably the food that they miss the most. They can be found in some latin-colombian bakeries but they never taste the same as the ones made in Cali. After trying many many recipes I finally came out with one that gives me the same aroma, same texture and most important the same flavor of the ones of my home city bakeries.
Ingredients for 12 pandebonos:
1 cup cassava starch (yuca starch or yucarina)
1 1/2 cup grated cheese (any hard fresh not too creamy cheese. Canadian feta works really well)
1 tablespoon yellow precooked corn flour
1 teaspoon baking powder
1 full tablespoon butter or margarine
1 1/2 teaspoon sugar
1/2 teaspoon salt (if your cheese is salty add less)
1 egg (the egg can be omitted if you prefer the gummy texture inside)
Milk to soften the mix if necessary.
- Place the cheese, cassava starch, baking powder, cornmeal, sugar,salt and butter in a bowl and mix with the help of a fork. Add the egg or milk and mix with you hands to incorporate all the ingredients (if you omitted the egg replace with milk) until the mixture is soft and not too sticky.
-Take the dough by tablespoonfuls and form balls with you hands. Place in a baking sheet covered with parchment paper. Preheat the oven to 475 F.
- Place the baking sheet on the upper rack in the oven and lower the temperature to 425 F. Bake for 10/15 minutes or until golden brown.
- Serve warm and enjoy.
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