Ingredients for servings:

queso rallado

3/4 pound

Finely grated white farmer’s cheese

almidon yuca

1/2 cup

Cassava starch, yuca flour, or yucarina

harina maiz

2 tablespoons

Precooked yellow cornmeal

azucar blanca

2 teaspoons



1 teaspoon





aceite oliva

Vegetable oil spray or butter for the baking pan

  1. 3/4 pound finely grated white farmer’s cheese

  2. 1/2 cup cassava starch, yuca flour, or yucarina

  3. 2 tablespoons precooked yellow cornmeal

  4. 2 teaspoons sugar

  5. 1 teaspoon salt

  6. 1 egg

  7. Vegetable oil spray or butter for the baking pan


  1. Place the cheese, cassava starch, cornmeal, sugar, and salt in the food processor and mix 15 seconds. Add the egg and process 2 minutes more. The mixture will leave the sides of the food processor after 1 minute; continue mixing until you don’t feel or see the cheese and the mixture is soft.

  2. Take dough by tablespoonfuls and form with your hands into little balls.

  3. Preheat the oven to 475F. Spray or lightly butter a baking sheet or mini-cupcake mold, and place the pandebonos there.

  4. Place the baking sheets or molds on the upper rack in the oven, close the door and immediately lower the temperature to 425 F. Bake for 10 to 15 minutes, or until the bottom is golden. (If they are getting too dark on the bottom, place a second sheet underneath).

  5. Serve warm from the oven, or let cool.


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


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