To begin, preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking. In a large mixing bowl, combine the cassava flour, corn starch, baking powder, and sugar. Whisk these dry ingredients together to ensure even distribution of leavening and sweetness.

Add the grated queso fresco to the bowl with the dry ingredients. Mix gently with your hands, ensuring the cheese is evenly coated with the flour mixture. This step helps prevent clumping and ensures the cheese is well integrated into the dough.

In a separate bowl, lightly whisk the egg with the milk. Gradually pour this liquid mixture into the dry ingredients while kneading with your hands. Aim for a smooth, cohesive dough. Add small splashes of milk if the dough feels dry or crumbly. The texture should be soft but not sticky.

Lightly flour a clean surface with cassava flour. Transfer the dough to the floured surface and knead it gently for 2-3 minutes to ensure all ingredients are evenly combined. Avoid over kneading to preserve the dough’s light texture.

Divide the dough into equal portions, approximately the size of a golf ball. Roll each portion into a smooth ball using your hands. Place them on the prepared baking tray, leaving about 2 cm (1 inch) of space between each ball to allow for slight expansion during baking.

Optional: For a glossy finish, lightly brush the tops of the dough balls with a mixture of beaten egg and milk. This step enhances the visual appeal but is not traditional for all variations of pandebono.

Bake in the preheated oven for 15–18 minutes, or until the pandebono are golden brown and slightly puffed. Check for doneness by tapping the bottom of one, it should sound hollow. Avoid overbaking, as this can dry out the bread.

Serve the pandebono warm with a side of hot chocolate or café con leche for an authentic Colombian experience. Arrange them on a platter, and consider garnishing with a small bowl of softened butter or guava jam for added flavour. Enjoy them fresh, as they are best eaten on the day they are made.