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Brazilian Cheese Bread (Pão de Queijo)
Brazilian Cheese Bread (Pão de Queijo) pictures (1 of 5)

When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ. Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market. There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, including the Hollywood kind. One time, the ex-husband of Courtney Cox, David Arquette and his entourage were lining behind me…

While the meats served at Pampas Grill are amazingly good, I went there mostly for the Pão de Queijo, or Brazilian cheese bread—the mini cheesy puff in ball shape that is always soft but chewy, puffy, and addictive. I would load up a bunch of them to go with the meats. Lunch was always good.

Earlier this year, when Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to make it but I was pregnant then and followed a very strict diet that precluded me from eating cheese. Anyway, time flies and now that Baby G is here, I am sort of on a cheese binge these days. I finally made the Brazilian Cheese Bread. I finished all sixteen (16) of them in practically 15 minutes (!) and immediately made the second batch! They are so good that Little Teochew, my friend in Singapore, also made them.

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Brazilian Cheese Bread (Pão de Queijo) Recipe

Adapted from: Simply Recipes
Makes 16 – 17


1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
1 heaping teaspoon salt


Preheat the oven to 400°F. Grease a mini-muffin tin generously. 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. At this point you can store the batter in the refrigerator for up to a week.

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.

Cook’s Notes:

I  used an olive oil/canola oil blend and the recipe works just fine.
You can buy tapioca flour or tapioca starch at Asian food stores such as 99 Ranch. It’s also available at Whole Foods, or online, according to Simply Recipes.

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