These cheese puffs are light and airy with a chewy texture and are very easy to make. You only need a handful of ingredients and a blender to make the dough.
I’ve made cheese puffs before and love how easy to make and the chewy texture. I’d sort of forgotten about them until I came across an article on Serious Eats which got me craving them again.
Until recently, I only knew them as Korean tapioca bread (also sometimes called mochi bread in Japanese bakeries). But apparently, they are quite popular in Brazil, too.
How to Make Chewy Cheese Puffs
These cheese puffs are made with tapioca flour, giving them a super chewy texture. It 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 like I’m sharing today).
I’ve seen cheese puffs that are perfectly round which is hard to achieve at home. The batter is completely liquid. Until I find a special mold I have to settle for more muffin-looking ones since I have to use my mini muffin pan to bake them.
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.
How long do Brazilian Cheese Puffs keep?
I think they’re best the day they’re made, but you can keep leftovers in the refrigerator. The texture will change so you will need to warm them up before serving.
Can I use different kinds of cheese?
Cheddar cheese is what’s used for Brazilian cheese puffs but you can definitely switch up the cheese and try new flavors.
You if you like cheese bread you might like to try my French gougeres, too.
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.