Pandebono cheese and yucca quick breads
As we get together three friends decided to make the famous Pandebono de Pachi. The ones in my book Secrets of Colombian Cooking which are the best in the world. You can make them as we did in small 1 tablespoon full balls and bake them in sheetpans or in mini muffin pans.
Try the recipe by clicking here and make your own.
If you live near New York City you can get the yucca flour in La Risaralda Market, in Jackson Heights, Queens on 91st and 37th.
Delight yourself with pandebono.
Pachi
Pachi´s Blog en Creative Culinary
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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.