Hi, friends! Pão de queijo is Brazilian cheese bread made with tapioca starch. This practical version is blended and poured into small molds, so there is no kneading or shaping. The outside becomes golden while the middle stays soft and slightly stretchy. Fill each cup only two-thirds full to leave room for it to rise.
- Prep
- 10 minutes
- Cook or chill
- 22–28 minutes
- Yield
- about 18 small pieces
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cheese bread batter
- 280 g sour tapioca starch (polvilho azedo; about 2 source cups)
- 1 cup milk (240 ml)
- ½ cup neutral oil (120 ml)
- 2 eggs
- 120 g finely shredded mozzarella (4.2 oz)
- 40 g finely grated Parmesan (1.4 oz)
- ½ teaspoon salt, or to taste
- Oil for the molds
How to make it
- Preheat to 400°F (200°C) for 15 minutes. Oil small muffin or tart molds, about 2–2½ inches across, and place them on a sturdy baking sheet.
- Blend the milk, oil, eggs, and salt for about 20 seconds.
- Add half the starch and blend on low. Stop and scrape the sides, then add the remainder gradually. Do not exceed the blender’s capacity.
- Add mozzarella and Parmesan. Pulse just enough to distribute them. The batter should be smooth and slightly thick, but pourable.
- Fill each cavity about two-thirds full. Bake for 22–28 minutes without opening the oven during the first 18 minutes.
- When risen and golden at the edges, remove the pan. Wait 3 minutes, release carefully, and serve warm.
Small details that help
Look for polvilho azedo at a Brazilian market or specialty grocer. Ordinary U.S. tapioca starch is usually the sweet, unfermented type (polvilho doce); it can work as a substitution, but gives a more elastic center and less airy crust. Neither type is wheat flour. This recipe contains no baking powder.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days (within 2 days for the best cheese-bread texture). Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why is there no yeast or baking powder?
The starch and steam provide the rise in a hot oven. This is not a wheat bread dough.
Can I use silicone molds?
Yes, supported on a metal baking sheet. They release easily but usually brown less than metal molds.
Can I replace all the mozzarella with Parmesan?
The flavor becomes stronger and the middle less stretchy. Consider the salt content and avoid a very dry powdered cheese.
How do I store them?
They are best freshly baked. Refrigerate cooled pieces in a sealed container for up to 2 days and rewarm in the oven or air fryer.