These iconic Brazilian cheese puffs are crisp on the outside and delightfully chewy (almost mochi-like) on the inside. They are naturally gluten-free and dangerously addictive!
Method
- Bring milk, water, oil, and salt to a rolling boil and pour over the tapioca.
- Allow the dough to cool for 15 minutes.
- Incorporate eggs one at a time and add the cheeses.
- Preheat oven to 190°C. Roll 30g balls.
- Bake for 20-25 minutes.
Ingredients
- 500g Tapioca Starch (250g Doce / 250g Azedo)
- 250g Whole Milk (oat is fine)
- 100ml Water
- 100ml Vegetable Oil
- 10g Salt
- 3 Eggs
- 150g Parmesan, finely grated
- 100g Mozzarella or mild cheddar, grated
Hints & Tips
- Scalding causes starch gelatinization, creating the elastic matrix that traps steam for the rise.
- Starch Ratio: 100% Doce yields a dense roll; 100% Azedo creates a hollow puff.
