- 1/2 cup fat free milk
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 2 1/2 - 3 cups tapioca flour/starch easily found at Chinese grocery stores
- 1 large egg
- 2 oz grated gouda cheese
- 2 oz grated parmesan cheese
Preheat oven to 350ºF and line baking sheet with parchment paper.
In a small saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add in 2 1/2 cups tapioca flour and using a large wooden spoon, stir until fully combined and no flour streaks remain.
Stir in cheese and egg. The dough should now be easier to mix. Stir dough to fully incorporate the cheese. For a lighter color cheese, I like to make sure the dough turns a uniform color but for a cheddar cheese you can let the cheddar bits remain.
- Check to see how sticky the dough is. You should be able to form round balls with your hands. The dough should be sticky, but not too sticky that it won't come off your hands. If the dough is too sticky, add a few more tablespoons of tapioca starch until dough can be formed into balls.
- Roll balls about 1 1/2 inch in diameter. Place on the greased baking sheets and bake for 20-25 minutes until puffy and golden. Let balls cool a few minutes before eating. They will last for several hours. Best served right away.
Recipe slightly adapted from Tasty Kitchen