Pandebono (Cheese Bread)
A chewy cheese bread made with yucca flour, cornstarch and cheese. These are naturally gluten free and SO delicious.
Ingredients
- 1 cup Yucca Flour (Tapioca Flour)
- 1/2 cup Cornstarch
- 1 cup Queso Costeño (or Feta)
- 1/4 cup Milk
- 1 tsp Baking Powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a large bowl, combine 1 cup yucca flour, 1/2 cup cornstarch, 1 cup queso costeño (or feta), and 1 tsp baking powder.
- 3Gradually add 1/4 cup milk to the dry ingredients while mixing with your hands or a spoon until a smooth, cohesive dough forms. It should not be sticky.
- 4Divide the dough into 6 equal portions. Roll each portion into a ball about the size of a golf ball.
- 5Place the dough balls onto a baking sheet lined with parchment paper, leaving about 2.54 cm of space between each ball.
- 6Bake for 20 to 25 minutes, or until the pandebono are puffed up and lightly golden brown on the outside.
- 7Remove from the oven and let them cool on the baking sheet for a few minutes before serving warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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