What is Pão de Queijo and where is it from?
This Pão de Queijo recipe is based on the Brazilian Cheese Bread made from the flour of the Cassava root, which is commonly called Manioc or Cassava flour. They’re bite-sized, golden ‘balls’ that are a staple in Brazilian cuisine and have a rich cultural history. Originating in the state of Minas Gerais, they have become popular throughout the country and abroad. Their unique and gooey texture makes them one of our favorite simple and delicious recipes.
How to make this Pão de Queijo recipe and what it tastes like
Making these little Brazilian Cheese Breads is super easy and quick, and involves only a handful of key ingredients:
- Cassava flour: Cassava flour, also called Manioc flour, can be purchased regular or sour. For the traditional Pão de Quejio recipe, the sour one adds a unique, savory flavor and chewy texture. However, this may be hard to find in many countries and you can also use the regular Cassava flour
- Milk: Milk adds moisture and creaminess to the dough, enhancing the overall texture. We recommend whole or half-half milk
- Oil: A touch of vegetable oil contributes to the dough’s softness and helps achieve the signature golden crust. You can use oil any cooking oil of your choice
- Egg: The Egg is key to bind the dough together and create a smooth, silky texture
- Mozzarella Cheese: Grated Mozzarella cheese, the one also used for Pizza, adds a mild, milky flavor and gooeyness to the bread. The more cheese, the better these Brazilian Cheese Balls get.
- Parmesan: Grated Parmesan cheese adds a sharp, savory note, intensifying the overall flavor profile.
We have not tried making this Pão de Queijo recipe with other types of cheese or non-dairy alternatives. They may change texture and flavor, but as long as the quantities remain the same, why not give it a try?
To make Pão de Queijo you only need one pot. After bringing milk and oil to boil, add the cassava flour and salt. It’ll be crumbly at first. Once it has cooled down a little, add the egg to create a smooth dough. Then add the cheese and mix well until it’s fully combined. Shape the dough into small balls and bake until they puff up and are golden.
The result? Pão de Queijo boasts a crisp exterior and a delightfully chewy interior, with an unmistakable cheesy aroma that’s both comforting and addictive. There’s a reason we could not stop eating these when travelling to Brazil!
Still deciding? You might also like our mini deep dish pizzas, super doughy naan bread, or maybe something sweet, like these apple puff pastry?
Why we love this recipe…
Pão de Queijo is more than a snack, there’s nothing comparable to these little cheese balls and their unique and gooey texture. Whether enjoyed as a breakfast treat, a snack, or a side dish, these little cheese breads will make your taste buds happy. So, immerse yourself in the flavors of Brazil and savor the magic of Pao de Queijo with every cheesy, chewy bite.
Pão de Queijo recipe – Brazilian cheese bread
Ingredients
- 250 g (1¾ cups) Cassava flour (sour or regular, or mixed)
- 125 ml ( ½ cup) milk
- 60 ml (¼ cup) vegetable oil
- ½ tsp salt
- 1 egg
- 120 g (1 cup) grated mozzarella cheese
- 60 g (½ cup) grated parmesan
Instructions
- Prepare the dough: You can make the whole dough in one pot. First bring milk and oil to boil, and take it off the heat when it bubbles. Then stir in cassava flour; it will be crumbly. It should be cool enough at this point to add the egg and salt and mix into a smooth dough. Then fold in parmesan and mozzarella cheese.
- Shape the cheese bread: Using a ice cream scoop or spoon, scoop out equal parts of dough roughly the sice of a ping pong ball. Roll them into balls and place them on your baking tray lined with parchment paper. Bake until for 20 mins on 180C (356F)
- Bake till golden: Pre-heat the oven to 180°C (356°F), then bake your Pao de Queijo for 15-20 minutes until golden. Enjoy warm.
