Pandebono

Ingredients

• 250 gyuca starch
• 100 gqueso fresco — grated
• 1egg
• 2 tbspbutter
• 1 tspbaking powder
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 250 g of yuca starch, 100 g of crumbled queso fresco, 1 tsp of baking powder, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly with your hands or a spatula to ensure even distribution of the baking powder and salt, which will help the dough rise evenly.
2. Add 2 tbsp of softened butter and 1 egg to the dry mixture. Use your hands to knead the mixture until it forms a smooth and cohesive dough. The warmth of your hands will help the butter incorporate fully, creating a pliable dough. Knead for about 5 minutes, until the dough is smooth and no longer sticky.
3. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes at room temperature. This resting period allows the baking powder to activate slightly, contributing to a lighter texture in the final product.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. While the oven heats, divide the dough into small, equal portions, roughly the size of a golf ball. Roll each portion gently between your palms to form smooth balls, taking care not to overwork the dough, which can make the pandebono tough.
5. Place the shaped dough balls onto the prepared baking sheet, leaving about an inch of space between each to allow for expansion during baking. Bake in the preheated oven for about 15-20 minutes, or until the pandebono are golden brown on the outside and have a slight bounce when lightly pressed.
6. Once baked, transfer the pandebono to a wire rack to cool slightly. This cooling step is crucial as it allows the crumb to set, ensuring the inside remains soft and chewy while the exterior stays crisp.
7. Serve the pandebono warm, ideally as part of a meal or alongside a hot beverage. The warmth enhances the flavors and brings out the buttery richness, making them a delightful addition to any table.