Pao de Queijo


(Serves: 25)
Time: 1 hour
  • 300 grams Tapioca Flour
  • 2 Eggs
  • 2 tsp Salt
  • 200g grated Parmesan Cheese
  • 80ml Sunflower Oil
  • 240ml Milk

This is an updated version of my Pão De Queijo (pow dee kay-hoo) recipe, which my friend Chikae recently took photos of me making. (PREVIOUS RECIPE HERE: My old photos are pretty hideous as you can see… thank god for photographer friends.) The recipe can be tricky for those of you who may not have worked with Tapioca flour before but trust me it gets a lot easier every time you make it. I hope the photos she took make it a lot more obvious to see the process that goes into making these DELICIOUS little Brazilian cheese puffs. This is my favourite recipe from home, I love the smell of them and how great they taste warm out the oven. They are so light and literally melt in the mouth. One of the oldest recipes in the book as far as Brazilian cuisine is concerned but it’s still a goodie if you’re a nostalgic foodie like me.

I love how beautifully rustic they look with threads of parmesan peppered through the bread giving it a marbled golden brown  effect. These are really the dream…. and a very good recipe to make for Gluten-Free friends who want an alternative to dough balls…. Enough cooking for now…. so excuse me while I go off to find out why Pete from towie cheated on Megan McKenna.

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Photos by @chikaeoh


  1. Preheat oven to 175 C and line a large baking tray with parchment paper.

  2. Simmer the milk, oil, salt together in a small sauce pan and stir the mixture until big bubbles start appearing the milk (approx. 5 mins.)

  3. Remove from heat and add the flour… give it all a good stir for around 5 minutes. It will start to turn into a semi-gelatinous mixture… which should look like play dough.

  4. Transfer this dough to a large mixing bowl. After around 10 mins it should be cool to the touch. Whisk the eggs together in a jug and add them to the mixture in two parts kneading the dough with your hands. You can keep this process all in the mixing bowl as otherwise it gets really messy.

  5. At this point add the grated parmesan.

  6. TIP: When you're done kneading the batter (takes around 8-15 mins) will resemble something halfway between cake batter and cookie dough. It's very wet and sticky and looks like you need to add more flour to it… but trust me you don't! It's completely normal if it sticks to your hands after you have kneaded the dough.

  7. Now grab a bowl and fill it with cold water for dipping your hand in. This is because the batter is so sticky that after every ball you roll you will want to wet your hand to roll the next one. (You can use flour instead for your hands... some people find this easier.)

  8. To make the Pão De Queijo you need to roll the batter into little balls around 1.5 inches thick. I sometimes use an Ice-Cream scoop to help me measure the right amount.

  9. Pop the balls onto the baking tray lined with parchment paper, and keep them apart from each other to prevent them from sticking to one another as they rise slightly in the oven.

  10. After 25 minutes remove from oven and let sit for around 5 mins.

  11. After they have cooled a bit eat them fresh out the oven for the best possible taste!