Cheesy parmesan bites made with tapioca starch! Well and some other ingredients too. So addictive! They're great to have for tea or snacks. Best eaten warm. Do try these super delish cheesy bites, or also known as Brazilian cheese bread (pao de queijo).
If you like this Brazilian cheese bread, you may also like my spiral curry puffs and shrimp ball fritters.
Watch how to make Brazilian cheese bread or pao de queijo in the video below:
Brazilian Cheese Bread (Pao de Queijo)
Cheesy parmesan bites made with tapioca starch! Well and some other ingredients too. So addictive! They're great to have for tea or snacks. Best eaten warm. Do try these super delish cheesy bites, or also known as Brazilian cheese bread (pao de queijo).
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Servings: 30 balls
Ingredients
- 1 cup milk (250 ml)
- ½ cup olive oil (125 ml)
- 1 tsp salt
- 4 cups tapioca starch (500 gr)
- 3 eggs
- 9 oz grated parmesan cheese (250 gr)
Instructions
- In a pot, add in milk, olive oil and salt. Stir everything and bring it to a boil. Turn the heat off and set aside.
- In a bowl, add in tapioca starch. Slowly and carefully pour in the hot milk mixture while mixing everything together at the same time, using a wooden spoon. Mix everything as much as you can.
- Once the mixture is not that hot to handle, mix everything with your hand. It will look crumbly.
- Add in 3 eggs and immediately mix everything together. Then add in parmesan. Mix to incorporate everything and then knead until nothing sticks to your hand. It's going to take a few minutes but don't worry.
- Take a piece of dough and form it into 1 inch balls. Place them on a baking tray with a baking sheet, 1 inch apart.
- Bake in a preheated oven at 400ºF (200ºC) for 25 minutes or until the cheese turns golden brown and the balls are fully cooked. Best eaten warm, enjoy!
What If My Dough Is Sticky (Updated)
- Don't worry. Different flour brands have different results. I know because I tested some brands. Here's what you should do:
- Leave the sticky dough covered for 10-15 minutes. It's going to be more manageable by then. Using a 1 ½ tbsp (20 ml) ice cream scoop, scoop the dough onto a baking tray with baking sheet (leaving 1 inch apart).
- Then roll the balls on your hand to get smooth balls. Finally bake as instructed.
Notes
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
hello please advise which tapioca starch is best to buy for the bread. I'm in California and there are so many to choose from. what consistency or colors am i looking for? thank you for sharing your recipes
Hi! I like to use the brand Yoki, I don't know if you can find it at your place. Perhaps in the Latin American aisles? It's very white in colour with very fine texture, similar to corn starch. hope it helps and let me know how it goes.
HI,
can I turn the mixture due to not having enough tapioca four into bread not small rolls
cheers
Hi Angela! Honestly I haven't tried it so I can't really say. Sorry though!
Perfect on my first try, I am really impressed and so were my Brazillian friends. Obregada!!!
I'm so happy to know you and your friends liked it! Thanks for the feedback Naomi!
Hi, Bea!
I made Pao de Queijo for the first time and I am super happy with the results. I got 43 balls out of the recipe! The dough was a little sticky at first, but I let it rest per your instructions and used a cookie scoop and then rolled them with my hands. Thank you for this awesome recipe!
Awesome, I'm glad to hear that Silvia! Thank you so much for your feedback 😍!
Finally, I found out an amzing Brazilian cheese bun recipe! Thank you for sharing,
Hi, Bea! Thank you for sharing your recipe with us! I’ve tried making this a few times but I would end up with a super watery and runny dough (unlike video) every time after adding the eggs and after adding the cheese and kneading for a long time, it’s still runny and making it impossible to shape into balls. So I always end up with cheese biscuits instead of the cute little balls shown in your video. 🙁
Is there a reason why this keeps happening to me? I don’t see anyone else having the same problem. Would love to hear from you! 🙂
Hi Bev! Did you use the same exact measurements as mentioned in the recipe? Was there something that you changed/sub for the ingredients? The dough is the opposite of runny, it takes a few minutes to bring it together.
Hey, Bea! Thanks for getting back to me. Everything was the same! Measurements and ingredients. Which was why I found it strange that it turned runny! ☹️
Hi Bev! Yes it's very strange because for me, it's the opposite of runny. It takes quite an effort bring the dough together. Could it be the type of flour 🤔
I use cheddar as substitute as I have a lot leftover. I was skeptical when the dough was so fragile to mold at first. But voila! The inner and outer textures turned out so fine aft baking. Awesome recipe! 😋🙌🏽
That's great June, thank you for your feedback!
Hi! I have a question. Can I use regular flour or corn starch instead? Because I don’t have tapioca starch or tapioca flour.
I just tried this recipe and it's amazing! I'm Brazilian so I can attest this is the real deal. I used half of parmesan and half of Monterey Jack (because I didn't have enough parmesan). I also put a piece of the parmesan rind in the milk and oil to boil for some added flavor.
It turned out perfect! My mother asked for the recipe (she's been making these her whole life, but she likes this recipe better.
Thanks so much!
Oh coming from a Brazilian and even her mother approves, well that makes me beyond happy 😆! We simply LOVE these, they’re so addictive you can’t stop munching on them 🤣. Thank you for your feedback, warm regards to you and your mother 😍!