I'm sure most of you are not familiar with the term pandebono, so I will begin by explaining exactly what it is. Made out of corn flour, cassava, eggs, and cheese, a pandebono is a small, crunchy bread. Very common in the colombian city of Cali, I practicaly grew up eating these. This is a more personal, sentimental one, but I'm pretty sure you'll enjoy exploring it.
Ingredients:
1 cup yellow masarepa (precooked cornmeal)
1/2 cup tapioca (cassava, yuca) flour
2 cups grated farmer's cheese, or queso fresco
2 eggs
2 teaspoons sugar
salt to taste
Preparation:
1. Preheat oven to 400 degrees.
2. Mix the two flours and the sugar in a bowl.
3. Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
4. Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
5. Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
6. Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
7. Serve warm.
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