pão de queijo recipe
Recipe type: breads
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 2 cups in 1 tablespoon (250 g) tapioca starch
  • 125 mL whole milk
  • 3 tablespoons (40 g) butter (Note: Rachel's original recipe states that 1 "heaped" tablespoon of butter equals 40 g. My research shows otherwise; and maybe her information is a typo.)
  • 125 g shredded Parmesan (feel free to try other cheeses too)
  • 1 egg
  • ½ teaspoon to 1 teaspoon of salt (Rachel in the original recipe uses ½ tablespoon but I feel this is too much, especially if using salty cheese)
  • ½ teaspoon baking soda (<--- if using "sweet" tapioca starch, use baking soda too. The "sweet" starch is the kind you can find most readily in American grocery stores. The "sour" tapioca starch is preferred and more authentic but difficult to find outside of Brazil. The original recipe adds the baking soda to the more readily available sweet tapioca to give it a more authentic consistency that Rachel feels comes from the sour tapioca.)
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Bring milk and butter to a boil, watching carefully to avoid bubble over. It is important that the milk mixture is boiling before you add the tapioca starch or the recipe will not work!
  3. When the milk mixture is boiling, add it quickly to a mixing bowl containing the tapioca starch. Mash it with a fork to mix then mix with a standup mixer to continue. The resulting mixture will look like crumbly snow.
  4. Add the egg and cheese and baking soda and continue to mix to combine well. Using the standup mixer here also works well.
  5. The resulting dough should be smooth but somewhat sticky. The sides of the bowl should be clean. If it is too sticky to handle, place dough in the refrigerator for five minutes before rolling.
  6. Roll 16 balls of equal size, about 1 inch to 1½ inches in diameter. Place on parchment lined baking pan, turn oven heat to 350 degrees F (180 degrees C) and bake for 20 minutes, checking at 17 minutes to prevent overbrowning and dry-out. Depending on your oven, you may need to bake up to 30 minutes.
  7. Serve when barely golden brown and hot. These go well with tea, breakfast, or soup.
  8. To reheat: place in a low oven for 10 minutes to heat through. I like microwaving for a few seconds for a warm, chewy bread.
  9. To freeze: You can freeze the unbaked rolled balls. Thaw overnight in the refrigerator and bake (perfect for breakfast). They may need a few more minutes to bake because of the cold, but they should turn out almost exactly the same as if baking the unfrozen dough.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/pao-de-queijo/