Mexican

Pandebono

Pandebono

recipe image

Map:

  • 3/4 cup (about 4 1/2 oz.) tapioca starch (polvilho azedo or almidón de yuca)
  • 1/4 cup (about 1 1/4 oz.) masarepa (pre-cooked corn flour)
  • 6 ounces cuajada or farmer’s cheese, crumbled (about 1 1/4 cups)
  • 3 ounces añejo cheese or queso fresco, crumbled (about 1/2 cup)
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 enormous eggs, beaten
  • 2 tablespoons heat water

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