Entree: Colombia – Cauca & Valle – Pandebono Relleno (Cheesy filled Colombian cassava starch and cornmeal bread rolls)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 3 cups (360 g) cassava starch (almidón de yuca)
- 1 cup (120 g) fine cornmeal (masarepa)
- 2 tbsp (30 ml) granulated sugar
- 1 tsp (5 g) fine sea salt
- 1 tsp (4 g) baking powder
- 2 large eggs (approx. 100 g total)
- 4 tbsp (60 g) unsalted butter, melted
- 1/2 cup (120 ml) whole milk
- 10 oz (285 g) grated queso costeño or low-moisture mozzarella, divided
- 8 cheese cubes for filling, approx. 1 oz (28 g) each (total approx. 8 oz / 225 g)
- 1 tbsp (15 ml) vegetable oil or butter for brushing (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl combine the cassava starch, cornmeal, sugar, salt, and baking powder; whisk to blend evenly.
3. In a separate bowl beat the eggs lightly, then stir in the melted butter and milk. Pour the wet mixture into the dry ingredients and mix with a wooden spoon until a soft, slightly sticky dough forms.
4. Fold in 6 oz (170 g) of the grated cheese until evenly distributed. If the dough is too dry, add 1–2 tbsp (15–30 ml) milk; if too sticky, dust with a little extra cassava starch.
5. Divide the dough into 8 equal portions (about 2.5–3 oz / 70–85 g each). Flatten each portion into a disk, place one cheese cube (approx. 1 oz / 28 g) in the center, then fold and seal the edges to form a tight ball, ensuring the filling is enclosed.
6. Arrange the filled balls on the prepared sheet about 1 inch (2.5 cm) apart. Brush lightly with oil or butter and sprinkle the remaining grated cheese on top if desired.
7. Bake 15–20 minutes until puffed and lightly golden. Serve immediately while the interior is hot and the cheese is melty.