Name: Pandebonos (Version 2)
Cuisine: Colombian
Ingredients: 1 cup (120 g) cassava or tapioca starch; ¼ cup (30 g) cornstarch; 1 tsp baking powder; 1 tsp salt (use less if the cheese you’re using is salty); 1½ tbsp white granulated sugar; 2 cups (200 g) shredded mozzarella cheese; ½ stick unsalted butter (4 tbsp or 56 g); 1 large egg; Milk, as needed

Ingredients

Scale

1 cup (120 g) cassava or tapioca starch
¼ cup (30 g) cornstarch
1 tsp baking powder
1 tsp salt (use less if the cheese you’re using is salty)
1½ tbsp white granulated sugar
2 cups (200 g) shredded mozzarella cheese
½ stick unsalted butter (4 tbsp or 56 g)
1 large egg
Milk, as needed

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Instructions

Pre-heat oven to 475ºF (246ºC).
Mix the cassava starch, cornstarch, baking powder, salt and white sugar in a large bowl.
Add the mozzarella cheese, butter and egg and start mixing with your hands. If you notice that the dough is too dry, you can slowly add milk as needed until you get a soft, smooth dough.
Form small balls (about 1½ inches or 4 cm in diameter) with the dough and place them about 2 inches (5 cm) apart on a baking sheet covered with parchment paper or a silicone mat. Bake the pandebonos for about 10-12 minutes or until golden brown.