These savoury puffs are popular all over South America, including in Brazil. You’ll Pao de Queija in bars and on street markets. Pao de Queija is made from Tapioca flour and this is the vital ingredient – you cannot substitute it for anything else. It’s a white, gluten free flour and has a squeaky feel to it rather like cornflour. You will find it in some supermarkets and health food shops or online. Tapioca flour and tapioca starch are exactly the same product but don’t be tempted to use Cassava flour, which is derived from the same root but will not give the same results. This recipe is so easy to make – simply put all the ingredients in a blender or food processor and blitz for a few seconds, pour the mixture into greased muffin cups, pop them in the oven and watch them puff up and rise in front of your eyes.
- 175g tapioca flour / starch
- 1 egg
- 80ml vegetable oil
- 160ml milk
- 75g Parmesan cheese, grated
- 1tsp salt
Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Have ready a greased 12 cup bun or muffin tin.
Put all the ingredients in a blender or food processor.
Process for a few seconds until you have a smooth batter.
Pour the batter into the cups and then bake for 15 – 20 minutes until puffy and golden brown.
Leave to cool for a few minutes then lift out onto a cooling rack.
Top tip for making Pao de Queija
The batter will keep for a few days in the fridge so you can make extra and bake a fresh batch whenever you feel like it.