These little cheese puffs are so easy to make and yummy that they seriously get addictive! I learnt how to make them thanks to my friend Fernanda who also happened to be my neighbor (and a sister really!). I call them "Pao de queijo" but be warned: this is not at all the original Brazilian cheese bread recipe. The one I'm sharing here below is a much faster version which I actually like even more than the traditional one. What's really cool about it is that you can basically drop all ingredients in your blender and get the batter ready in as little as a few seconds. The only cons is that the basic ingredient you cannot miss is Tapioca starch and that is not so easy to find. If you do find it, make sure it's Tapioca starch and not Tapioca or Cassava flour as the result is not at all the same - been there, done that. Oh, and if you wonder whether you could replace it by corn starch, well, the answer is unfortunately not - yes, I've tried that too. That said, these cheese puffs really are worth trying. If you're planning a BBQ or garden party you'll need to double the recipe as they're always gone before you know it!
Ingredients
1/3 c oil
2/3 c milk
1 and 1/2 c tapioca starch
1 egg
1 tsp salt
1/2 c grated cheese (Parmesan/Gouda cheese)
Method
Grease your 24-mini muffin pan with olive oil or cooking spray and set aside;
In your blender, combine milk, egg, oil, cheese and salt at medium speed for a couple of seconds. Add in tapioca starch and mix well on high speed scraping down the sides of the blender so that everything is thoroughly blended.
Pour batter into your mini muffin tin and fill almost up to the top (this recipe yields 24 mini cheese puffs);
Bake on the middle rack of your oven at 200 C for 15-18 minutes or until the top is light golden brown and serve while still warm and crispy. Enjoy!
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