Sunday, April 27, 2014

Pao de Queijo (Brazilian Cheese Bread)

Hi Everyone,
I first heard this bread from our neighbor who gave me a bowl this past Easter Sunday. I thought I'd give this a try and make it from scratch, I was pretty amazed how quick and delicious the bread turned out! No waiting for any dough to rise! As you will see, I have alternate the recipe a little bit as my pantry at the time did not have one of the ingredients listed to make this bread, however, it turned out just fine.

This is best eaten fresh from the oven. If you need to reheat it, I'd say putting it into a toaster oven for a bit to heat thru or if you are really in a hurry, then I suggest to reheat  in microwave, but be very careful as the result could be rubbery! If you are to reheat in the microwave then I recommend about 10-15 seconds depending on how strong your microwave is.

Here we go (adapted from

Prep: 5 minutes  Cook: 15 minutes
Yield: enough batter for 16 MINI muffin sized cheese bread

**The recipe is very basic, you can and I recommend to dress it up and add ingredients to it like minced jalapeƱos since it's a "cheese" bread and add according to heat you desire.

1 egg
1/3 cup olive oil (if no olive oil is present, canola oil/vegetable oil will do)
2/3 cup whole milk
1 1/2 cups of Tapioca Flour (in the Asian Grocery store where I live, I did not find Tapioca Flour, however I found Tapioca Starch - which is the same, so don't worry)

1/2 cup of grated cheese (your preference), I used a mixed of shredded cheeses. Although according to this recipe, they used Mexican Farmer's cheese which is Queso Fresco.

1 teaspoon of salt

Preheat Oven to 400 degree Fahrenheit. Grease a mini-muffin tin (I sprayed Pam).

Put all the ingredients into a blender and pulse until smooth.

You can store this batter up to a week in the Refrigerator if you like.
Pour the batter (batter should be runny) into your MINI muffin pans just right before the rim. As yyou can see I over poured some!

Bake in the oven for 15-20 minutes, my oven lightly browned the bread in 15 minutes, so I pulled it out. Bake until all is puffy and just lightly browned.

Remove from oven and let cool on a wire rack for a few minutes.


***Please note that this bread is very chewy, and the consistency is alot like a Japanese Mochi***

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