Pão de Queijo is one of the most delicious of the thousands of Brazilian recipes you can make with Cassava. I know it sounds strange, but the main ingredient is not 'cheese', but the cassava starch, not only replaces wheat flower in this recipe, but gives it the intense cheesy taste. Pão de Queijo is one of the most delicious of the thousands of Brazilian recipes you can make with Cassava. I know it sounds strange, but the main ingredient is not 'cheese', but the cassava starch, not only replaces wheat flower in this recipe, but gives it the intense cheesy taste.
There are 2 kinds of cassava starch: sweet cassava starch and sour cassava starch. They are both made of the same raw material, the cassava root, but the sour king is left to ferment for 2 days in its processing.
You may think at first this is a rare product, but its one of the main sources of 'modified starch' which is a staple of the cooking industry. But that's not to say you'll be able to find it in your local supermarket (if you live outside Brazil of course). Check out our Brazilian food ingredients supplier directory.
The last time I as in Lisbon, my friend Titina and her family made some Pão de Queijo from scratch and I was really impressed. She sent me the recipe below. I have just tested and it's absolutely spot on. She uses some plain white cheese, which is hard to find in the UK, so I used feta, which works just as well. Best Pão de Queijo I ever made ( … only Pão de Queijo I've ever made)
PÃO DE QUEIJO - Brazilian Cheesy Doughballs
500g Sour Cassava Starch (Polvilho Azedo) 2 cups of milk 1 cup of cooking oil 4 eggs 1 cup of finely crumbled Feta cheese 1 cups of grated parmesan cheese 1 tbsp of salt
How to prepare:
- Boil the milk the oil and salt together.
- Pour the hot mixture it into a large bowl with the sour starch and mix with a wooden spoon. The mixture will look like a large ball of gummy paste.
- Let it cool and mix in the cheese and the eggs. Get your hands in there and squelch everything together into a smooth thick dough.
- Grab chucks of it with your fingers and roll in the palm of your hands making little balls just smaller than a golf ball.
- Place the dough balls on a tray. Pão de Queijo will grow around 20-30% as they cook, so leave some space between them.
- Place them in the top shelf of your oven at 190c and let them grow for 15 minutes.
- Reduce the temperature (around 150c) and cook for another 15 minutes. They should look golden brown and crackly and crusty outside. But inside your Pão de Queijo will still be nice and gooey... and cheesy!
And here's a clip on how to make the beautiful napkin Lotus flower:
Other names for Pão de Queijo around the world: Cheese buns, cheese bread, Chipá, Chipita, Cuñapé, Bolitas de Yuca, Pan de Yuca.