Dairy West

Recipe By

Dairy West

  • Prep Time
    20 minutes

  • Cook Time
    20 minutes

  • Servings
    30 pieces


  • 1 lb tapioca flour
  • 6 tbsp milk
  • 6 tbsp canola oil
  • 6 tbsp water
  • 1 1/2 tsp salt
  • 3 large eggs
  • 1 1/2 cups mozzarella, shredded
  • 1/2 cup parmesan, shredded
Pao de Queijo

Preheat the oven to 350°F and grease two baking sheets. Place the tapioca flour in a large mixing bowl. In a saucepan, mix the milk, oil, water, and salt and bring to a gentle boil, stirring frequently. Remove from heat as soon as you see big bubbles on the surface and pour the milk mixture into the tapioca flour.

Mix with a wooden spoon for a few minutes until combined (it will be a bit dry). Add the eggs into the dough one at a time, mixing each egg in well, either by hand or with a heavy duty mixer on medium speed, before adding the next egg.

Add all of the mozzarella and parmesan cheese and mix by hand or on medium speed until fully incorporated.

Using a melon baller or tablespoon, shape the dough into 1 ½ inch balls and place them on a greased baking sheet about 2 inches apart. Dip your scoop in water between scoops to prevent sticking. Bake at 350°F for about 20-25 minutes until puffed and lightly golden. Cool for a few minutes and enjoy warm!

Recipe reprinted with permission © 2021 Aryane Mendes Andrade Oar