Cambray empanadas are a traditional sweet specialty from Bugalagrande, in Colombia’s Valle del Cauca region. Unlike the country’s better-known fried corn empanadas, these are made with a soft cassava-starch and cheese dough, filled with panela, cheese, and cloves, then steamed inside banana leaves.
They are closely associated with breakfast and afternoon snacks in the region. Their gentle sweetness, warm spice aroma, and chewy cassava-starch texture make them one of the most distinctive pastries in Valle del Cauca cooking.
Ingredients
For the banana leaves
- 8 large banana leaves
- 15 ml vegetable oil (1 tablespoon)
For the dough
- 300 g sour cassava starch (2½ cups)
- 250 g costeño cheese or firm fresh cheese, grated (2 cups)
- 120 ml warm milk (½ cup)
- 50 g unsalted butter, melted (3½ tablespoons)
- 25 g sugar (2 tablespoons)
- 2 large eggs
- 3 g salt (½ teaspoon)
For the filling
- 180 g fresh cheese or farmer cheese, crumbled (1½ cups)
- 150 g grated or crushed panela (¾ cup)
- 1 g ground cloves (½ teaspoon)
Preparation
- Prepare the leaves, wipe the banana leaves clean with a damp cloth, then briefly pass them over low heat or warm them in a dry skillet until flexible. Cut them into roughly 25 cm (10-inch) squares and lightly brush each piece with oil.
- Make the filling, combine the crumbled cheese, grated panela, and ground cloves in a bowl. Set the mixture aside while you prepare the dough so the flavors can blend.
- Prepare the dough, place the sour cassava starch, grated cheese, sugar, and salt in a large bowl. Add the eggs, melted butter, and warm milk gradually, then knead until you have a soft, moist, workable dough. Add 15 ml more warm milk if it feels dry.
- Shape the empanadas, divide the dough into 8 equal portions and roll them into balls. Flatten each ball with your hands into a round about 12 cm (4¾ inches) wide. Place 2 tablespoons of filling in the center, fold the dough over, and gently seal the edges.
- Wrap each empanada, set one empanada in the center of each banana-leaf square and fold it into a closed packet. Tie it with kitchen twine or place it seam-side down to keep it secure.
- Steam the empanadas, place the packets in a steamer over hot water, making sure the water does not touch them. Cover and steam for 55 to 60 minutes, until the dough is firm, fragrant, and slightly chewy.
- Serve warm, let the empanadas rest for 5 minutes before opening the leaves. Serve them warm to enjoy the flavors of cheese, panela, and cloves at their best.
Chef’s tips
- Use sour cassava starch rather than cornstarch for the traditional texture.
- Add the milk gradually because different cheeses release different amounts of moisture.
- Seal the banana-leaf packets carefully so water does not reach the dough while steaming.
- Taste the cheese before adding more salt, especially when using costeño cheese.
Traditional variations
The best-known Bugalagrande version combines cassava starch, cheese, panela, and cloves, cooked in banana leaves. Some bakeries and households in Valle del Cauca now make versions filled with guava paste or dulce de leche, but these are not the principal traditional version.
How to serve
Serve Cambray empanadas still wrapped in their banana leaves, or open them just before eating. They are traditionally enjoyed for breakfast or as an afternoon snack with Colombian black coffee, coffee with milk, or hot chocolate.
Recommended accompaniments
- Colombian black coffee.
- Coffee with milk.
- Hot chocolate.
- Panela drink with lime.
Food tradition
Cambray empanadas show a distinct side of Valle del Cauca cuisine: they are not fried, do not use a savory meat filling, and are steamed in banana leaves. This method keeps the dough moist while concentrating the aroma of panela, cheese, and cloves.
Frequently Asked Questions
Sour cassava starch is fermented and dried cassava starch commonly used in Colombian breads such as pandebono and pandeyuca. It gives the dough a slightly chewy texture and a distinctive flavor. It is the best choice for a result that stays close to the traditional Valle del Cauca style.
Banana leaves add aroma and help retain moisture during steaming. You can use parchment paper as a practical substitute, but the empanadas will lose part of their traditional flavor. Avoid using foil directly when you want the most authentic texture and aroma.
No. The traditional Bugalagrande version is steamed in banana leaves for about one hour. This is one of its main differences from many Colombian corn-dough empanadas, which are usually fried.
Yes. Steam the empanadas, let them cool, and refrigerate them for up to 3 days. Reheat them in a steamer for 10 to 12 minutes. Avoid overheating them in a microwave, as the dough can lose some of its soft texture.
