Colombiana Pandequeso 12 oz
Pandebono is a delicious cheese bread, perfect for breakfast or an afternoon snack with coffee. It's a simple recipe made with cheese and two kinds of flour - tapioca flour (cassava or yuca starch) and precooked cornmeal, or masarepa. The cheesiness comes from salty farmer's cheese (queso fresco). The dough is shaped into balls or bagels, which puff up nicely in the oven even though there's no leavening ingredient. They're best when they're warm from the oven, and they reheat very well in the oven.
Ingredients for 20 Pandequesos
12oz. Colombiana Pandequeso Mix
16oz. Spanish cheese, finely ground
1 cup milk
Add Pandequeso mix to cheese and egg. Slowly add milk to form a workable dough.
Make 2 inch diameter balls (or any other size you prefer)
Place balls on a oiled pan at a 6" distance from each other and press gently with your fingers until you obtain a thickness of 1".
Let rest for 15 minutes. Bake at 450 degrees for 15 to 20 minutes as necessary