10-12 pandebonos

2    cups (240 g) cassava flour (also known as tapioca, mandioca or yucca flour)
2    tbsp pre-cooked corn meal (to make arepas) or all purpose flour
1    tsp baking powder
2    tbsp sugar
1    tsp salt
2    cups (200 g) queso fresco, grated
½  cup (50 g) feta cheese, grated
3    tbsp butter (softened)
1    large egg
      Milk as needed


1. Pre-heat oven at 425ºF (220ºC).

2. In a food processor add cassava flour, pre-cooked cornmeal, baking powder, sugar and salt. Pulse a few times to mix all ingredients well.

3. Now add the queso fresco, feta cheese, butter, egg and mix a few seconds to incorporate them with the dry mix. Now add the milk slowly, little by little until you get a soft dough.

4. Form small balls (about the size of a golf ball) and place them on a cookie sheet lined with parchment paper. You can also roll out the ball to make a string about ½ inch (1 cm) thick and pinch the ends together to end up with a bagel looking pandebono.

5. Bake pandebonos for about 20-25 minutes or until golden brown. Serve immediately.