Recipe courtesy of Elias Martins and Ben Googins

Pao de Queijo (Cheesebread)

  • Level: Easy
  • Total: 49 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 19 min
  • Yield: 4 servings
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Ingredients

1 cup milk

1 cups water

1/4 cup corn oil

1/2 teaspoon salt

2 1/2 cups yucca flour (also known as tapioca or manioc starch)

2 eggs

1 cup grated Parmesan cheese

Directions

  1. Preheat the oven to 400 degrees F.
  2. Boil milk, water, oil and salt in a large pot. Turn off the heat. 
  3. Mix in the tapioca starch with a heavy spoon or spatula. Cook's Note: Do not use a whisk. 
  4. Mix quickly as the mixture will become very thick and sticky quickly. Mixing the batter will become increasingly difficult. Allow this mixture to cool for 10 minutes. 
  5. Add 2 eggs to the mixture, mixing it in well. Once thoroughly combined, mix in the Parmesan cheese. 
  6. Line a pan or cookie sheet with parchment paper. Knead the dough on a flat surface and roll small, 2-ounce balls of dough with your hands. Place each ball about 2-inches apart on parchment-lined pan and bake for 18 to 20 minutes. Enjoy while hot. Alternately, the dough can be frozen for future use.

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