Ingredients:

  • 1 cup (120g) Cassava Flour (Tapioca Starch/Flour), plus more for dusting, if needed
  • ½ cup (60g) Cornstarch (not corn flour)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 tablespoons Sugar
  • 1 large Egg
  • 4 tablespoons (56g) Unsalted Butter, softened
  • ½ cup (120ml) Milk (whole milk preferred, but 2% works)
  • 1 cup (100g) Queso Fresco, crumbled (or other fresh, mild, firm white cheese)
  • ½ cup (50g) Shredded Mozzarella Cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. In a large mixing bowl, whisk together cassava flour, cornstarch, baking powder, salt, and sugar.
  3. Add the softened butter and egg to the dry ingredients. Mix well until a crumbly dough forms.
  4. Gradually add the milk, mixing until a soft, slightly sticky dough comes together. The dough should pull away from the sides of the bowl.
  5. Gently fold in the crumbled Queso Fresco and shredded mozzarella until evenly distributed.
  6. Using your hands, roll the dough into 12 equal-sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 20-25 minutes, or until the pandebono are golden brown and slightly puffed.
  8. Let cool slightly on the baking sheet before serving warm.