Pandebono, Colombian cheese bread
Ring-shaped cheese bread from cassava flour and costeño cheese. Crisp on the outside, chewy within — the Colombian breakfast that warms every corner of the country.
Pandebono is the Colombian cousin of Brazilian pão de queijo, small ring-shaped cheese breads made from cassava starch and salty cheese, baked until golden and slightly puffed. The Colombian version uses a different cheese (queso costeño or fresh mozzarella) and shapes the rounds with a thumbprint in the centre, which is the visual signature. Pandebono is sold at every bakery in Bogotá and Medellín, eaten warm with hot chocolate or a cup of agua de panela. The bread is naturally gluten-free, chewy on the inside, with a crisp shell. Twenty minutes from bowl to oven to plate. Best within ten minutes of baking, when the cheese is still slightly melted.
Method
Mix the dough.
Combine cassava starch, grated cheese, and salt. Make a well in the centre, add the egg and yogurt. Mix with your hands until a smooth, pliable dough forms — it should not stick to your palms.
Shape.
Preheat oven to 200°C. Divide dough into 8 equal pieces. Roll each into a ball, then press your thumb through the centre to form a ring shape. Place on a lined baking sheet.
Bake.
Bake 18–22 minutes until puffed, lightly golden on the outside, and hollow-sounding when tapped. Eat warm — they are at their best within 10 minutes of leaving the oven.
Frequently asked questions
- What is queso costeño?
- A salty, fresh Colombian cheese (similar to feta but milder). Substitutes: a mix of mozzarella and feta, or queso fresco with extra salt. Fresh mozzarella alone is the most common substitute outside Colombia.
- Where do I find cassava/tapioca starch?
- Latin American groceries (look for "almidón de yuca"), health food stores ("tapioca starch"), or online. Same product as Brazilian polvilho doce. Do not substitute regular wheat flour, the texture changes completely.
- Why a ring shape?
- The thumbprint in the centre allows the bread to bake evenly, without it, the centre stays doughy while the outside browns. The ring shape is also the Colombian visual signature, distinguishing pandebono from pão de queijo (which is round).
- Is pandebono gluten-free?
- Yes, only cassava starch (no wheat), so naturally gluten-free. Verified GF for celiacs as long as the cheese hasn't been cross-contaminated.
- How do I serve it?
- Warm from the oven, paired with hot chocolate (chocolate caliente colombiano) or a steaming cup of agua de panela. Some Colombians add a small piece of queso fresco for dipping in the hot drink.
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