Recipe from Getúlio Santos
Adapted by Elaine Louie
- Total Time
- 1 hour, plus 2 hours resting
- Rating
- 4(368)
- Notes
- Read community notes
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Ingredients
Yield:32 small rolls
- 335grams tapioca starch (about 3 cups), plus more to dust your hands
- 18grams salt (2 teaspoons)
- ¼teaspoon baking powder
- ⅔cup whole milk
- ½cup canola oil
- 1½tablespoons butter, softened
- 2large eggs
- 94grams grated Pecorino Romano cheese (about ¾ cup)
- 94grams grated Parmesan cheese (about ¾ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (32 servings)
104 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
Step
2
Put the milk, oil, butter and ⅔ cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
Step
3
Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
Step
4
Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
Step
5
Refrigerate for 2 hours.
Step
6
Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
Step
7
Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.
Ratings
4
out of 5
368
user ratings
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Cooking Notes
Nancy P
These is way too much work. I found a recipe online that doesn't have baking powder or butter and doesn't require cooking the liquids. You put everything in the blender and mix. The resulting liquid is poured into cupcake pans (I use the mini-cupcake pan) and baked. The result is delicious (as attested to by my Brasilian friends). I store the uneaten cheese bread in a plastic bag in the fridge and reheat in the toaster oven.
Randy
My wife makes excellent pão de queijo. When I was reading the recipe back to her, she was shocked to hear baling powder included. Absolutely no need to use baking powder. Also any dry aged cheese can be used, at least by her. She just made a batch using some leftover gruyere.
Stu
Tapioca starch is also known as manioc starch or polvilho in Brasilian food stores. I prefer the sweet kind; some people complain that the sour kind causes heartburn. However, sour manioc makes the puffs rise more. It's your choice. You can also substitute extra sharp cheddar cheese or a mixture of any sharp cheeses. I also add a little cool, plain, mashed potatoes to the mix - about half a cup. These puffs are very addictive, especially with breakfast.
Baba
Fyi, these keep in the freezer for months. Just store in a tightly sealed container with parchment paper in between the layers (if layering).
CB
The traditional recipe of Pao de Queijo does not require baking powder, as someone else pointed it out. Also, you don't need to refrigerate the dough. Just make the little balls and immediatelly bake these heavenly goodness.
Sheila
The original recipe for these Brazilian cheese puffs doesn't have baking powder because they have to be chewy inside.
Deborah
Well worth the effort if you are a gluten-free cheese addict. I'll cut back on the salt next time I make them. Froze 1/2 the batch, layering with parchment paper, as instructed by Baba.
Bianca
Delicious! Did some minor adjustments:-Did not add baking soda-Subbed mozzarella cheese-Did not put in the fridge for two hours (straight from mixer to baking sheet)Also, used an ice cream scoop to measure out the balls, occasionally dipping in water to make the dough easy to portion. Rolled the balls by hand afterward. Definitely can’t wait to make again!
Dee
I would reduce the amount of salt. They were way too salty for my taste.
Bianca
Delicious! Did some minor adjustments:-Did not add baking soda-Subbed mozzarella cheese-Did not put in the fridge for two hours (straight from mixer to baking sheet)Also, used an ice cream scoop to measure out the balls, occasionally dipping in water to make the dough easy to portion. Rolled the balls by hand afterward. Definitely can’t wait to make again!
Catherine DiNardo
Recipe is forgiving. Substituted buttermilk for milk because I had it. At others' suggestions, did not cook the milk mixture and omitted baking powder. After adding eggs, dough did not become sticky so added more tapioca starch until it did. After sitting for 2 hours, it was quite dense (next time will not add extra starch). First batch on baking sheets spread out like crackers so put the next into mini muffin tins. End result was great, even the crackers which I just baked until crisp.
Liza
Just returned from Brazil and was eager to make these. I omitted the baking powder per suggestions, these were very tasty but did not puff up as expected, they were rather flat. Believe the dough was a good consistency. I do live at elevation so will try again with the baking powder to see if that helps.
Kaski4
I just made these and they turned out beauitfully.
I read that you did not need to refridgerate and I did not and they still were fine.
I would add a little more cheese next time and maybe another kind.
Dee
I would reduce the amount of salt. They were way too salty for my taste.
Randy
My wife makes excellent pão de queijo. When I was reading the recipe back to her, she was shocked to hear baling powder included. Absolutely no need to use baking powder. Also any dry aged cheese can be used, at least by her. She just made a batch using some leftover gruyere.
Liza
How does her recipe compare to this one otherwise?
Stu
Tapioca starch is also known as manioc starch or polvilho in Brasilian food stores. I prefer the sweet kind; some people complain that the sour kind causes heartburn. However, sour manioc makes the puffs rise more. It's your choice. You can also substitute extra sharp cheddar cheese or a mixture of any sharp cheeses. I also add a little cool, plain, mashed potatoes to the mix - about half a cup. These puffs are very addictive, especially with breakfast.
Nancy P
These is way too much work. I found a recipe online that doesn't have baking powder or butter and doesn't require cooking the liquids. You put everything in the blender and mix. The resulting liquid is poured into cupcake pans (I use the mini-cupcake pan) and baked. The result is delicious (as attested to by my Brasilian friends). I store the uneaten cheese bread in a plastic bag in the fridge and reheat in the toaster oven.
CB
The traditional recipe of Pao de Queijo does not require baking powder, as someone else pointed it out. Also, you don't need to refrigerate the dough. Just make the little balls and immediatelly bake these heavenly goodness.
Sheila
The original recipe for these Brazilian cheese puffs doesn't have baking powder because they have to be chewy inside.
Deborah
Well worth the effort if you are a gluten-free cheese addict. I'll cut back on the salt next time I make them. Froze 1/2 the batch, layering with parchment paper, as instructed by Baba.
Baba
Fyi, these keep in the freezer for months. Just store in a tightly sealed container with parchment paper in between the layers (if layering).
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