Traditional Brazilian tapioca cheese rolls with crisp golden shells and soft, chewy centers. They are naturally gluten-free and best served warm.
Also available in Spanish: Pão de Queijo Brasileño
Ingredients
- 250 g (2 cups) tapioca starch or sour cassava starch (polvilho azedo)
- 120 ml (½ cup) whole milk
- 60 ml (¼ cup) water
- 60 ml (¼ cup) neutral oil
- 1 teaspoon fine salt
- 1 large egg, at room temperature
- 150 g (1½ cups) finely grated Parmesan cheese
- 100 g (1 cup) shredded low-moisture mozzarella
Step-by-Step Instructions
- Step 1: Preheat the oven to 400°F / 200°C. Line two baking sheets with parchment paper.
- Step 2: Combine the milk, water, oil, and salt in a small saucepan. Heat just until the mixture begins to boil.
- Step 3: Place the tapioca starch in a heatproof bowl. Pour the hot liquid over it and stir firmly until all the starch is moistened. Let it cool for 8 minutes.
- Step 4: Add the egg and mix thoroughly. The dough may look separated at first; continue mixing until it becomes sticky and uniform.
- Step 5: Mix in the Parmesan and mozzarella until the cheese is evenly distributed.
- Step 6: Lightly oil your hands and shape the dough into 24 balls, about 30 g each. Arrange them 1½ inches apart on the prepared pans.
- Step 7: Bake for 22 to 25 minutes, until puffed, golden, and firm on the outside. Serve warm.
How to Know When They Are Done
The rolls are ready when they are puffed and golden with firm bottoms. The centers should remain moist and chewy, with no liquid dough.
Storage and Reheating
Refrigerate baked rolls in an airtight container for up to 3 days. Reheat at 350°F / 180°C for 5 to 7 minutes. Freeze unbaked balls separately and bake from frozen, adding 3 to 5 minutes.
Substitutions and Variations
For a more traditional flavor, replace the mozzarella with aged Minas cheese. Sweet tapioca starch also works, but the rolls will be softer and less airy.
Nutrition and cost are estimates and may vary by ingredients, brands, and actual serving size.
