Colombian Pandebono (Cheese Rolls)
Light, chewy, and intensely cheesy, these Colombian cheese rolls are made with tapioca starch and queso fresco. They’re gluten-free, quick to make, and best eaten warm.
Ingredients
- 2 cups tapioca starch (yuca starch)
- 1 cup queso fresco or feta cheese, crumbled
- 1/4 cup grated mozzarella
- 1 egg
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2-3 tablespoons milk (as needed)
Instructions
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1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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2
Combine tapioca starch, crumbled queso fresco, mozzarella, egg, sugar, and salt. Mix with your hands until a dough forms. Add milk a tablespoon at a time if the dough is too dry. It should be pliable and smooth, not sticky.
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3
Roll into golf-ball-sized spheres and place on the baking sheet 2 inches apart.
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4
Bake for 15-20 minutes until puffed and golden with a slightly cracked surface.
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5
Serve warm alongside hot chocolate (the traditional Colombian pairing) or coffee.
