Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
As a matter of fact, I do! My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia.
I’ve made it several times, each time with different cheeses. Talk about addictive! I’ve cut Bill’s original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all.
There are several ways to make Pão de Queijo. One method includes cooked potatoes. One method is sort of like a pâte a choux in which you cook the dough first.
The quickest, easiest, short-cut method is what I describe here (and the only way some of my Brazilian friends make it). You put the ingredients in a blender. Pour them out into a mini-muffin tin, and bake.
The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.
The only weird ingredient is tapioca flour. Bob’s Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
Easy Brazilian Cheese Bread Recipe
PrintThe recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.
Ingredients
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
- 1 teaspoon of salt (or more to taste)
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Special equipment:
- One 24-well or or two 12-well mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
Method
1 Preheat oven to 400°F. Spread some olive oil around the insides of each well of a mini-muffin tin.
2 Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
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Links:
Colombian Cheese Bread - much like Brazilian cheese bread but with the addition of corn masa, from My Colombian Recipes
Mandioca starch and Brazilian cheese bread - includes a great story about the mythology around manioc, or tapioca, from The Perfect Pantry
Very Easy Pao de Queijo - a potato-based version from Maki of Just Hungry
Brazilian Pao de Queijo - my Brazilian friend Fernanda's quick recipe tested, translated and published on Bewitching Kitchen
Bonus Recipe
When consulting my Brazilian friend Fernanda of Chucrute Com Salsicha for this post, she told me that although she makes the cheese bread the quick way in a blender, one of her favorite recipes comes from her friend Pat, which incorporates mashed potatoes and requires kneading by hand. It's extra work, but Fernanda says the results are great. You can find the original recipe in Portuguese on Fernanda's site here: Pao de queijo da Pat. And here is Fernanda's translation:
1 kg tapioca flour [polvilho azedo]
1 kg potato, cooked in water and mashed
250 ml milk at room temperature
250 ml vegetable oil
1 tablespoon salt
1/2 queso fresco or panela grated [1 pound]
6 free range eggs
Put the tapioca flour in a bowl. Add the potato still hot using a potato masher. Add salt. Mix very well using your hands. Add milk and continue working the dough with your hands. Add vegetable oil. Continue working. Add the grated cheese, and at last the eggs. Add 1 teaspoon of anise seeds for a special touch. The dough needs to get very silky and be moldable. If it is breaking, add one more egg. Make little round breads, and bake at 450ºF for 20 minutes. The dough can be frozen.
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I’ve been making this for years….love it! Just recently started using dōTERRA essential oils to flavour the odd batch. Three drops of lemon in a batch is amazing. Also substitute coconut oil, coconut milk (in carton) amazing!
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I first had a similar bread at a Brazilian friend’s home. I have been making your recipe for 2 years and everyone loves them. I find strong cheeses are my personal favorite – crumbled blue or Gorgonzola. Gruyere is great, also.
The big plus is the ease with which I can produce 6 or 2 dozen. Thank you
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What is the nutrient content – especially calories?
Very strange way of making this. A quick note: Pão de Queijo is a classic recipe from Minas Gerais, the locals would consider it a sin to cook in any type of cake tin. These are meant to be little balls rolled in your hand and baked on a greased pan, made with a mix of very strong cheese such as Parmesan and a chewy filler like mozzerella. The local cheese(minas is the cheese state) you obviously cant get in the UK but my wife uses grated Parmesan and mozzerrella. They use water, not milk.
Tastes great but they stick to my muffin pan, even with the Olive oil. Any tips?
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