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–+ servings

Pandebonos (Version 2)

5 from 1 vote
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Course Appetizers, Bread, Breakfast
Cuisine Colombian
Servings 10 -12 bread rolls

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)

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.
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