Preparation info

  • Difficulty


  • 30 to 36


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Originally from the Valle del Cauca, these are my favorite food in the world. I learned to eat them while living in Cali, the city where all my children were born. Every afternoon I would have them for my afternoon snack. With my friend Connie from Barranquilla, I would visit every place where they sold pandebonos to buy only the best.


  • ¾ pound (2 cups) finely grated white farmer’s cheese*
  • ½ cup cassava starch, yuca flour, or yucarina*
  • 2 tablespoons precooked yellow cornmeal*
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 egg
  • Vegetable oil spray or butter for the baking pan


  1. Place the cheese, cassava starch, cornmeal, sugar, and salt in the food processor and mix 15 seconds. Add the egg and process 2 minutes more. The mixture will leave the sides of the food processor after 1 minute; continue mixing until you don’t feel or see the cheese and the mixture is soft.
  2. Take dough by tablespoonfuls and form with your hands into little balls.
  3. Preheat the oven to 475°F. Spray or lightly butter a baking sheet or mini-cupcake mold, and place the pandebonos there.
  4. Place the baking sheets or molds on the upper rack in the oven, close the door and immediately lower the temperature to 425°F. Bake for 10 to 15 minutes, or until the bottom is golden. (If they are getting too dark on the bottom, place a second sheet underneath.)
  5. Serve warm from the oven.