Pandebono in Blender
Dive into the delightful world of pandebonos with this super simple blender recipe! Using just three key ingredients—yuca flour, cheese, and a touch of egg—these cheesy Colombian treats come together in a flash. Perfectly crispy on the outside and soft on the inside, they’re sure to become your new favorite snack!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 cup of cheese (120 ml)
- 2 eggs I used AA from @huevossantaanita
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(1)
- 1/4 cup of coconut oil or olive oil (you can use ghee) (60 ml)optionalolive oil or ghee
🧂Spices & Seasonings(1)
- salt to taste (try the mixture before baking so it doesn't turn out bland)
📦Other(1)
- 1 and 1/2 cups of cassava starch (360 ml)
👨🍳 Instructions
- 1
Blend the eggs with the milk, coconut oil or olive oil, and cheese.
- 2
Add salt and cassava starch, blend until smooth.
- 3
Pour the mixture into greased muffin molds.
- 4
Bake at 180 degrees Celsius for 10 minutes and it's ready.
💡 Pro Tips
- ✓Use pre-cooked cassava starch (almidón de yuca agrio or dulce), not raw cassava flour, because the starch granules are already partially gelatinized and will set into that characteristic chewy, elastic crumb when baked—raw cassava flour lacks this pre-gelatinization and yields a gritty, crumbly result.ingredientpre-cooked/pre-gelatinized starch only
- ✓Blend on high speed for only 45-60 seconds total once the starch is added, since overblending shears the starch granules and overheats the mixture from friction, causing premature gelatinization in the blender jar that results in a gummy, dense batter instead of a light, airy one.technique45-60 seconds
- ✓Use a salty, firm cheese like queso costeño or a 50/50 blend of Parmesan and mozzarella at roughly 200g cheese to 300g starch, because the cheese's fat and salt content are what drive flavor here (the starch itself is nearly flavorless) and insufficient fat leads to dry, tough pandebono.ingredient200g cheese : 300g starch ratio
- ✓Let the blended batter rest for 10 minutes at room temperature before portioning into molds, allowing the starch granules to fully hydrate and swell, which improves structure and prevents the tops from cracking during the high initial oven heat.timing10 minutes rest
- ✓Preheat the oven fully to 180°C (350°F) and bake on the middle rack for exactly 20-25 minutes rather than 10, since cassava starch needs sustained heat above 60°C internally to fully gelatinize through the center—pulling them at 10 minutes typically leaves the interior raw and gluey despite a set exterior.timing180°C for 20-25 minutes
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Pandebono in Blender
Dive into the delightful world of pandebonos with this super simple blender recipe! Using just three key ingredients—yuca flour, cheese, and a touch of egg—these cheesy Colombian treats come together in a flash. Perfectly crispy on the outside and soft on the inside, they’re sure to become your new favorite snack!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 cup of cheese (120 ml)
- 2 eggs I used AA from @huevossantaanita
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(1)
- 1/4 cup of coconut oil or olive oil (you can use ghee) (60 ml)optionalolive oil or ghee
🧂Spices & Seasonings(1)
- salt to taste (try the mixture before baking so it doesn't turn out bland)
📦Other(1)
- 1 and 1/2 cups of cassava starch (360 ml)
👨🍳 Instructions
- 1
Blend the eggs with the milk, coconut oil or olive oil, and cheese.
- 2
Add salt and cassava starch, blend until smooth.
- 3
Pour the mixture into greased muffin molds.
- 4
Bake at 180 degrees Celsius for 10 minutes and it's ready.
💡 Pro Tips
- ✓Use pre-cooked cassava starch (almidón de yuca agrio or dulce), not raw cassava flour, because the starch granules are already partially gelatinized and will set into that characteristic chewy, elastic crumb when baked—raw cassava flour lacks this pre-gelatinization and yields a gritty, crumbly result.ingredientpre-cooked/pre-gelatinized starch only
- ✓Blend on high speed for only 45-60 seconds total once the starch is added, since overblending shears the starch granules and overheats the mixture from friction, causing premature gelatinization in the blender jar that results in a gummy, dense batter instead of a light, airy one.technique45-60 seconds
- ✓Use a salty, firm cheese like queso costeño or a 50/50 blend of Parmesan and mozzarella at roughly 200g cheese to 300g starch, because the cheese's fat and salt content are what drive flavor here (the starch itself is nearly flavorless) and insufficient fat leads to dry, tough pandebono.ingredient200g cheese : 300g starch ratio
- ✓Let the blended batter rest for 10 minutes at room temperature before portioning into molds, allowing the starch granules to fully hydrate and swell, which improves structure and prevents the tops from cracking during the high initial oven heat.timing10 minutes rest
- ✓Preheat the oven fully to 180°C (350°F) and bake on the middle rack for exactly 20-25 minutes rather than 10, since cassava starch needs sustained heat above 60°C internally to fully gelatinize through the center—pulling them at 10 minutes typically leaves the interior raw and gluey despite a set exterior.timing180°C for 20-25 minutes