A few weeks ago I made some Brazilian cheese puffs, also known as Pao De Qeuijo. I commented that while they tasted great, they didn’t seem to follow the recipes of the ones I’ve eaten because the recipe I used was a liquid batter that required the balls to be made in mini muffin cups, whereas the ones I’ve seen are usually round balls.
I got quite a few responses, suggestions and recipes for the type of bread balls I was looking for. Horray for the internet.
Armed with more knowledge, I wanted to try these again. I found two great recipes. I decided to first use the recipe provided by Ellen, who left the recipe as a comment on my original post.
I got several comments that I should use gruyere cheese or Parmesan cheese. Since I love both, I thought this would be a great idea. They really tasted better with these cheeses, but they also didn’t photograph as nice because the cheeses are yellow making these balls quite pale when I tried to photograph them.
So I made them again, and did a blend with some sharp cheddar for a better color. These balls are quite chewy when hot. They are more dense than the puffs I previously made. The puffs I made were almost hollow inside and only the crust was chewy. These balls have a chewy interior, almost like eating mochi, except that it’s the tapioca starch giving it the chewy texture. I’m not sure which taste is the more authentic one because my experience with the Pao De Qeuijo is quite limited.
Recipe: Pao De Qeuijo
- 1 cup of milk
- 1/2 cup of water
- 1/2 cup of oil
- 3 cups of tapioca flour
- 1 tsp of salt
- 1 cup of grated cheese (you can use gruyere, parmesan, cheddar)
- 1 egg
- Boil 1 cup of milk, 1/2 cup of water and 1/2 cup of oil together in a small pot.
- In a separate bowl, mix 3 cups of tapioca flour, 1 tsp of salt, 1 egg and the grated cheese
- Pour the liquids over the other ingredients and mix it all with a spoon until you have a smooth batter. Make balls with the batter. You may want to add a little bit more tapioca flour until the batter doesn’t stick to your hands. Make balls about one inch in diameter.
- Place on a baking sheet lined with parchment paper. Bake at 400º for about 20 minutes until they turn golden. These are best eaten warm.