The texture of these cheese tapioca breads is a cross between the chewy crust of a fresh baked French baguette and Japanese mochi. The breads are light and airy, with a lot of pocket holes inside. Unlike a baguette, which has a chewy crust and soft interior, these tapioca breads are chewy throughout. They are easy to make with only about 10 minutes of prep!
Of course, it is always after you stop looking for something that you find it. In this case, I found it a few months after I stopped looking. But I’m so glad I did because the recipe is super easy.
A while back I discovered Korean sesame tapioca breads, which I completely fell in love with. I blogged about the breads and my obsession here.
The texture of these breads is a cross between the chewy crust of a fresh baked French baguette and mochi. The breads are light and airy, with a lot of pocket holes inside. The entire bread is chewy, instead of just the crust, like typical breads.
The main ingredient in these breads is tapioca starch. Occasionally I’ve seen these breads at Japanese bakeries, and they are labeled “mochi bread,” which is a misnomer unless they are actually made of glutinous rice flour (which they usually aren’t from the ones I’ve seen). Tapioca starch has similar properties to glutinous rice flour. If you’ve ever had “bubble tea,” “tapioca milk tea,” or “boba tea,” those chewy black balls are made of tapioca starch.
As I discussed in my previous posts, after I found these, I became obsessed with them and tried to find them at other locations, or find a recipe so I could make my own. I searched high and low for a recipe but failed to find one. Then the little bakery inside my local Korean market, Zion Market, began making these breads and the market started carrying a box mix to make them. So I stopped searching.
And of course, you know what happens when you stop looking for something right? I was casually reading the blog feeds off of my google reader the other day when I came across a cheese tapioca bread recipe found on Lily’s Wai Sek Hong.
I immediately recognized the breads as the sesame tapioca breads, except with cheese instead of sesame. On my last trip to the Paris Baguette, a popular Korean bakery chain where I first discovered these breads, I had seen them selling the cheese version as well.
I couldn’t believe that I had finally found a recipe. And I couldn’t believe how easy the recipe was. I mean, it was even easier than the mix. Just throw a few ingredients into a blender and then scoop them out into muffin pans. And presto! Ready to bake and then ready to eat.
The breads came out great. Very chewy just how I like them. The only bad thing about these breads is that they do not keep well. In fact, they should be eaten within 24 hours or so after they are made, or else they turn really hard.
I’m so happy I found this recipe. Now I can make these whenever I’m in the mood.
Cheese Tapioca Breads
- 1 egg
- 1/3 cup cooking oil
- 2/3 cup milk
- 1 1/4 cups tapioca flour
- 1/2 cup grated cheddar cheese
- 1 tsp salt
- Preheat oven to 450°F. Grease a mini-muffin tin.
- Put egg, oil, milk, flour, cheese, and salt in a blender and process until the batter is smooth. Fill each muffin slot 2/3 full with the batter. Transfer the muffin tin to the oven and bake the tapioca breads for 15 to 20 minutes, or until the breads puff up and turn a light golden brown. Cool the breads before serving and store any extra in an airtight container for up to one day.
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.
Do you think this would work with silicone muffin trays? Or should they be baked in a metal tray? Thank you
I have not tried with silicone muffin tray. It may be harder to remove them
For the longest time I didn’t know that Tapioca comes from the cassava root (Yuca). In Ecuador ???????? we make ???? Pan de Yuca. Small round bread made with cheese and tapioca is very typical to have there with coffee ?? or other hot beverages for breakfast. I didn’t know they made this anywhere else. Nice to have the recipe. Like most we buy and eat but not usually make. I only have made this once in my life before and then lost the recipe. Will try this and see if it taste the same.
hope you like the recipe!
Could you substitute coconut or nut milk for the cow’s milk?
sorry i dont know the answer to that
Would you please give the ingredient amounts in weight (millilitres, grams, ounces, pounds, anything)? I really don’t work well with volume! 🙁
i dont have those measurements. you can try looking for conversions via the web
Pao de queijo is a very traditional food in Brazil, specially at Minas Gerais State (which is known by its cheese production). Also, tapioca starch is a very common ingredient in Brazilian cuisine.
We can find pão de queijo nearly anywhere here: from posh cafes to popular (cheap) bars or school cafeterias. It’s not rare to see people selling then at the street.
But now I’m curious about the Korean sesame version!
the Korean sesame version is a little more hollow and chewy and it’s eaten cold. It’s not quite the same, but it does have similarities. I hope to visit Brazil someday!
The Brazilian version is really good. They serve it at Rei de Gado. I don’t know about variations as I’ve only ever encountered the simple cheese ones. I’m curious to try the variations too! And beware, it’s impossible to eat just one….
Now I’m really curious to try the Brazilian version! I’ve been to Rei de Gado but never had it! Will have to look out for it next time.
Wow! The first time I’ve heard of this type of bread is the Brazilian version, pao de queijo. I used to live across from a Brazilian cafe and would get them fresh at last once a week. The ingredients are the same, but maybe different measurements. There is also a person that sells them at a farmer’s market. She as 10 different varieties! She sells frozen unbaked versions, so I’m assuming if you don’t want to eat all 18 pieces in a day, you can freeze them unbaked and bake them when you feel like it. I’m definitely making these.
Interesting, I didn’t know there was a Brazilian version. 10 different varieties sounds really interesting! I’m curious as to all the variations
Wow. This looks like the mochi bread that every bloggers are crazy about. How is the texture like? Was it very chewy? I should try the recipe soon. Thanks for sharing 🙂
Yes it’s very chewy! I’m not sure if it is the mochi bread bloggers are talking about. I’ve seen these referred to as mochi bread, but I’ve also seen another type of mochi bread where it is bread, and inside there is an actual layer of mochi and then filling. It’s not this kind. The whole bread is just chewy.
these tapioca breads are calling out to me! i shall be hunting down these tapioca flour at the stores!
think the only ones i had were in taiwan…chewy mochi bread with black sesame! zomg so good.
You should definitely try making it! I’m going to make it with black sesame next time.
Sesame tapioca breads are one of my favorite Korean breads! 🙂 I love the twist you added with the cheese. It kind of reminds me of pao de queijo. Whenever I go to Fogo de Chao I end up filling myself up on pao de queijo! Have you been there before? I know you come up to LA often to go to different restaurants… if you haven’t been there before, I totally recommend it! I don’t eat much meat but it’s still up there at the top of my favorite restaurants.
I’m so glad to hear you like them too! I’m obsessed with them. I wish I could take credit for the cheese idea, but I saw it first at Paris Baguette. I wonder what other flavors would taste good though