How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 375°F (190°C). Grease a large baking sheet or line it with parchment paper.
Combine the milk, vegetable oil, and salt
In a small saucepan, combine the milk, vegetable oil, and salt. Bring to a boil over medium heat.
Place the tapioca flour
Place the tapioca flour in a large bowl. As soon as the milk mixture boils, pour it carefully over the tapioca flour. Stir with a wooden spoon until well combined and no dry flour remains. The mixture will be chunky and sticky.
Let the dough cool
Let the dough cool for about 5-10 minutes until it is warm but not hot to the touch.
10 minAdd the eggs one
Add the eggs one at a time to the dough, mixing well after each addition. You can use your hands or a stand mixer with a paddle attachment. The dough will be very sticky.
Fold in the grated cheese
Fold in the grated cheese until evenly distributed throughout the dough.
With lightly oiled hands, scoop about 1-2 tablespoons of dough
With lightly oiled hands, scoop about 1-2 tablespoons of dough and roll into balls (about 1.5 inches in diameter). Place them on the prepared baking sheet, leaving 2 inches between each.
Bake for 20-25 minutes, or
Bake for 20-25 minutes, or until the puffs are golden brown and have puffed up. Serve warm.
20 min
A little kitchen wisdom
For the most authentic flavor, use a dry, salty cheese like Queijo Minas Padrão or a mix of Parmesan and sharp white cheddar. Do not over-bake, or they will lose their signature chewiness.
