Wed, 22 July 2026
Ingredients
250g (2 cups) sour tapioca starch (polvilho azedo)
250g (2 cups) sweet tapioca starch (polvilho doce)
1 tsp salt
285ml (1 cup + 3 tbsp) milk
80ml (⅓ cup) vegetable oil
2 medium eggs
300g (3 cups) grated mature white Cheddar cheese
Method
1. Preheat oven to 200°C (400°F). Line two trays with baking paper.
2. In a large heatproof bowl, combine both tapioca starches and the salt.
3. Bring the milk and oil to a boil.
4. Gradually pour the hot liquid over the starch mixture, stirring continuously. This step partially cooks the starch and gives pão de queijo its unique texture. Let it cool for about 10 minutes.
5. Add the eggs and grated cheese. Mix until smooth and uniform.
6. If needed, transfer to a countertop and knead briefly—but don't overwork it or the bread will be heavy.
7. Roll into balls (about 50g each). You should get around 24.
8. Bake until puffed and golden.
9. Best eaten warm.
