Pão de Queijo (Makes 24 - Adapted from Rasa Malaysia)
- 1 egg, at room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- 1½ cups tapioca flour
- ½ cup grated cheese of your choice
- ½ teasp salt
- Put all of the ingredients into a blender and pulse until smooth.
- Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter.
- Transfer the batter into the mini muffin tins. Fill up about 3/4 full.
- Bake in the oven for 20 minutes, until all puffy and just lightly browned.
- Remove from the oven and let cool on a rack for a few minutes.
- Eat while warm or save to reheat later.
These were so easy to make - just put all in a blender, blend, and pour. The batter yielded extra than what the original recipe stated, so I ended up filling up my tins all the way. This caused the buns to rise too much, creating a weird flat muffin shape as they cooled. I also think the original temperature was too high, so I amended it above for future use. Next time, I may try a more round cake ball pan to make these cheese buns, or just pour less batter to see if that will give a more round shape. Nevertheless, the flavor was on point. I used a mild Alpine White Cheddar cheese, which was just perfect. We nibbled on these hot pão de queijo right away as an appetizer with a glass of pinot noir. Keith easily could have finished them all, but I told him to save room for our main course. I was already thinking of other flavor combinations to try, but ultimately, you can't go wrong with regular old cheese. Yum!