Pan de Queijo - Brazilian Cheese Bread for Passover
Yield: 15 rolls | Prep Time: 18-20 minutes | Cook Time: 3 minutes | Storage: Store in aluminum foil or an aluminum pan, covered. | Advanced Prep: may be made 2 days in advance


½ cup whole milk

½ cup water

½ cup oil

1 teaspoon salt

2 cups tapioca flour

2 large eggs, beaten

1 ¼ cup grated Parmesan cheese (use a Microplane zester)


Preheat oven to 350°F and line a jelly roll pan with parchment paper. Place the milk, water, oil and salt into a small saucepan and bring to a boil. Turn the heat to low and add the tapioca flour. Use a wooden spoon to mix well and keep mixing until you do not see any white powder and the mixture starts to form into a ball.


Scoop the dough into a large mixing bowl and beat with the whisk attachment on low speed to cool the dough for 7 minutes. Add half of the beaten eggs and mix well on medium speed, for about 4-5 minutes, or until all of the egg has been mixed in. Add the remaining egg and mix well for another 4-5 minutes. Add the cheese and mix until the mixture comes together and is uniformly light yellow with no white globs. It should look like lumpy vanilla pudding.


Fill your measuring cup with cold water and use a spoon or an ice cream scoop dipped into the water to scoop up balls of dough. Use your thumb to press the mixture into the scoop or use your hands to squeeze the ball tightly. Place on the prepared cookie sheet, about 2 inches apart. You should have about 15 balls.  Bake for 40 minutes, or until golden. Let cool - they taste too gooey if eaten right away. 


note: The texture of the dough is rather gelatinous-looking and unlike any dough I have ever worked with.  Just trust that it will all turn out ok after it is baked. Do not eat them right out of the oven; they really need to be cooled and I find the texture better the second day.