INGREDIENTS
- ⅔ cup cassava starch or yuca flour
- ¼ cup precooked cornmeal or masarepa
- 1 cup Mexican queso freso or Colombian quesito
- 1 + ¼ cup feta cheese
- 1 large egg
METHOD
- Pre-heat the oven to 400°F.
- Place the yuca flour, cheese and masarepa in a food processor and process until well combined.
- Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Bake for about 15 to 20 minutes or until golden on top.
- Serve warm.
RECIPES
- Pandebono (Colombian Cassava Bread)
- PANDEBONO (COLOMBIAN CHEESE BREAD)
- Pandebonos (Colombian Cheese Bread) – Hispanic Kitchen
- PANDEBONOS (COLOMBIAN YUCA CHEESE BREAD)
- VIDEO Sabroso: Pandebono: Colombian Cheese Bread
plantook 