2 1/2 cups yucca flour (also known as tapioca or manioc starch)
1 cup grated Parmesan cheese
Preheat the oven to 400 degrees F.
Boil milk, water, oil and salt in a large pot. Turn off the heat.
Mix in the tapioca starch with a heavy spoon or spatula. Cook's Note: Do not use a whisk.
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.
Add 2 eggs to the mixture, mixing it in well. Once thoroughly combined, mix in the Parmesan cheese.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ben Googins and Elias Martins, Rio's Brazilian Cafe