A recent article on Serious Eats featuring Brazilian cheese puffs had me craving these chewy treats again.
I’ve made them before, but I previously only knew them as Korean tapioca bread (also sometimes called mochi bread in Japanese bakeries).
These breads are made with tapioca flour, giving them a super chewy texture (this is the same flour used to make the chewy tapioca balls or boba served at Tapioca Tea places. However, texture-wise, these chewy breads taste a bit like mochi and they are often called mochi as a result even though mochi is made with glutinous rice flour). You can do all sorts of different flavors but the only ones I’ve had so far are black sesame (which is usually the most common one for the Korean tapioca breads), and cheese (which is the most common one for the Brazilian breads).
I have yet to find a recipe that makes them look like actual balls, which is how I’m used to seeing them at bakeries. The recipe I previously found required baking them in a mini muffin pan. Since the batter is completely liquid, there really isn’t an option for making round balls. The recipe provided by Serious Eats was very similar to the one I previously used, and also required the mini muffin pan.
I decided to stick to my previous recipe and I whipped some up this weekend for a get together I was having. These little breads are a cinch to make. You pour a few ingredients into a blender (or food processor in my case) and then mix it all up. Then you spoon the batter into your muffin pan and 20 minutes later you have some light, airy, chewy, puffy breads.
Brazilian Cheese Bread Puffs
- 1 egg
- 1/3 cup cooking oil
- 2/3 cup fat free milk
- 1 1/4 cups tapioca flour
- 1/2 cup grated cheddar cheese
- 1 tsp salt
- Preheat oven to 450°F and grease a mini-muffin tin. Put all of the ingredients into a blender and blend until smooth. (Your batter will be liquid) Pour batter into greased mini muffin tin about 2/3 full and bake in the oven for 15-20 minutes, until the breads puff up and are a light brown color.
- Serve the breads after they have finished cooling. The breads don’t store well (they harden and lose their chewy texture) so please eat within 24-48 hours. Any uneaten breads should be stored in an airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.