Whenever we go to our favorite Brazilian restaurant, Joshie and I load up on their little, yummy, chewy cheese bread. They are so light and airy and super easy to lose track of how many you’ve popped into your mouth. But we’re at an all you can eat churrascaria – you’re supposed to eat as much as you can, right? So no counting. Needless to say, we always ask for them to bring us more.
This is one of those quick and easy clean-up recipes because everything gets thrown into a blender and poured into mini-muffin tins to bake.
The chewy texture was puzzling to me. I couldn’t guess what they did to make them that way. After I did some research, I found that tapioca flour is the key. My local Latino market sells “tapioca starch”, which my research tells me is the same thing. You can also order online it by clicking here.
They’re kind of like chewy mini-popovers.
Best eaten fresh and warm out of the oven so I usually time these to be finished baking right as we’re sitting down to eat at the table.
Enjoy!
Preheat oven to 400F Put all of the ingredients into a blender and pulse until smooth, scraping down sides as needed. Pour batter into a greased mini-muffin pan filling 2/3 full. Bake for 20-22 minutes until lightly golden. Serve while warm!brazilian cheese bread (pão de queijo)
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