Ecomely

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Pandebono: photo of the dish
Illustrative photo: vasquezcarlosm — CC BY-SA 2.0, Wikimedia Commons
Breakfast

Pandebono

Round cheese bread from Cali, with an elastic, slightly sweet crumb thanks to cornstarch and cheese. A breakfast favourite, best eaten warm, often with a coffee.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 190 °C and line a baking tray with baking paper.
  2. In a bowl, mix the cornstarch, sugar, salt and baking powder.
  3. Add the fresh cheese, grated cheese, oil and eggs, then knead by hand.
  4. Gradually work in the warm milk until you get a smooth, elastic, slightly sticky dough.
  5. Shape balls of about 60 g and place them on the tray, leaving space between them.
  6. Brush the tops with egg yolk and bake for 18 to 20 minutes, until well golden and puffed.
  7. Let rest for 5 minutes before eating; the crumb should stay soft.

Variations and tips

Cinnamon version. Add a teaspoon of ground cinnamon to the cornstarch for a more fragrant flavour.

Using what's available here. Cornstarch is sold in all supermarkets; otherwise use the same quantity of potato starch.

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Original Ecomely recipe.