2cups240g cassava flour or cassava starch (Also known as tapioca, mandioca or yucca flour)
2tbspprecooked corn meal or all purpose flour **See notes
1tspbaking powder
2tbspsugar
1tspsalt
2cups200g queso fresco, grated
½cup50g feta cheese, grated
3tbspbutter(softened)
1large egg
Milk as needed
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Instructions
Pre-heat oven at 425ºF (220ºC).
In a food processor add the cassava flour, precooked cornmeal, baking powder, sugar and salt. Pulse a few times to mix all the ingredients really well.
Now add the queso fresco, feta cheese, butter, egg and mix a few more seconds to incorporate them with the dry mix. Then slowly add then milk until you get a soft dough.
Form the dough into small balls (About the size of a golf ball) and place them on a cookie sheet lined with parchment paper. You can also roll out the ball to make a string about ½ inch (1 cm) thick and pinch the ends together to end up with a bagel shaped pandebono.
Bake the pandebonos for about 20-25 minutes or until golden brown. Serve immediately.
Video
Notes
If using precooked cornmeal, make sure it is specifically made for making arepas. Otherwise, you can use all purpose flour.
You can use 2½ cups of Colombian queso costeño instead of the queso fresco and feta cheese. You should also skip adding the salt since the queso costeño is pretty salty.
The reason we're using a food processor to mix all the ingredients is so the pandebonos don't end up with a powdery coat on top after they're baked. This usually happens when the cassava flour is not mixed thoroughly with the rest of the ingredients.