Originally published in 2010, updated with new photos.
I Love Brazilian Cheese Bread (Pão de Queijo)
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, and the amazing Brazilian cheese bread, or “Pão de Queijo” – including the Hollywood kind. One time, the ex-husband of Courtney Cox, David Arquette and his entourage were lining behind me.
What are Brazilian Cheese Rolls (Pão de Queijo)
While the meats served at Pampas Grill are amazingly good, myself and others went there mostly for this Pão de Queijo, or Brazilian cheese bread. If you haven’t had Brazilian cheese bread, you are missing out. Pão de Queijo are mini cheesy puffs in ball-like shape that are soft but chewy, puffy and addictive. I would load up a bunch of them to go with the meats. Lunch was always good.
Brazilian Cheese Rolls (Pão de Queijo) at Home!
Earlier this year, when Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make my own Brazilian Cheese Bread 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 of them in practically 15 minutes and immediately made a second batch. I just love these soft, fluffy, chewy, and cheesy Brazilian cheese rolls. They are absolutely delightful and takes less than 30 minutes from prep to out of oven.
This Brazilian Cheese Bread (Pão de Queijo) recipe is a keeper and I am sure this is going to be one of my favorite baking recipes.
Rate the Recipe:
Based on 97 Review(s)
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Angel
I love Pampas Grill, I eat there all the time, and yes, their Brazilian cheese bread is AWESOME! Love it.
Rasa Malaysia
Yes, Pampas Grill is awesome. I haven’t been there for over 1 year, since I left my job some 1+ year ago. :(
Karen from Globetrotter Diaries
O I love these! They’re my favorite part of brazilian BBQ. Thanks for the recipe, I’d love to try these soon.
Rasa Malaysia
Exactly, I go to Brazilian BBQ because of these cheese puff. So good.
The Little Teochew
They sure look yum yum yummy! Wah Bee, you must really miss your cheeses, eh? ;) Thanks for the mention too!
Rasa Malaysia
You’re welcome. Your post reminded me that I need to make them ASAP. Hehe.
Holly
Hi Rasa
Thanks for the recipe, these look yummy and easy enough for me to try, i have one question, what does it mean when you say:
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
What is Scant?
Thanks again Rasa!
Rasa Malaysia
Scant means not full…slightly less than the full cup.
Holly
Oh…thanks for your reply. This is a new word for a new ‘baker’!
Have a wonderful christmas and happy holidays!
ah hong
Never had cheese bread before. Looks superb yummy…owhhh. Do you know if there’s any shop offers this in Malaysia?
Rasa Malaysia
Not sure about Malaysia, you can try Brazilian restaurants.
Joy
That looks wonderful.
lingzie
have never heard of brazilian cheese bread but this looks so good! when you said bread, i was worried abt having to knead dough/let it rise etc etc but there’s none of that here. cant wait to try out this recipe!
Rasa Malaysia
Lingzie – there is no need to knead and I am a baking klutz and I can totally do it. Practically done in 30 minutes. So easy and delicious. :)
Alice
This bread looks so soft and moist! Merry Christmas to you!
Rabeeya
that looks delicious! just wanted to know what would be a substitute for the tapioca flour?
i just have wheat flour, corn flour, all purpose flour and maize flour…
Rasa Malaysia
I don’t think so, you need tapioca starch/flour.
Streetgourmetla
Great photo! You can pick up the Minas Gerais cheese at the Brazilian Mercado on Venice Bl in Culver City. Other cheeses will work of course if you can’t find the queijo Minas, but it’s a whole different bite with that Minas Gerais cheese, now imported from Brazil. Bom apetite!
Rasa Malaysia
Thank you, would love to try it with a Brazilian cheese for authenticity.
Shirley
I absolutely love Brazilian cheese bread. Lived in Brazil for three years but have found very few Brazilian restaurants in the US make it. Anxious to try this recipe.
Beyond Kimchee
I never tried Brazilian cheese bread before and this looks very tempting to make. The recipe seems quite simple. If I can’t find tapioca flour, what would be the good substitute?
Rasa Malaysia
I am not sure. You should be able to find it at Asian stores, or where you get Asian ingredients.
Su Chin
I just just made these! AMAZINGLY SIMPLE! So little to wash up! I’m bringing this over for a Xmas Eve Dinner later tonight.
Thanks for saving my life!!!!!!!!!!!!!!!!!!!
Have a great Xmas holiday and a very happy new year ahead, to you and your lil family! :D
Fateen
hi! these look yummy! when u say ‘scant 1 1/2 cup’,it actly means 170g of tapioca flour?
Rasa Malaysia
Yes, correct.
Angie
these look so cute! I am thinking about making these cuties, but all i have at home is just bread flour. Can i use bread flour instead or do i really need to use tapioca flour?
Rasa Malaysia
Tapioca flour only.
Thaisa
Here in Brazil we use cassava starch for the recipe. Never saw anyone using tapioca flour before (but that’s just me). Tapioca flour might be easier for you to find, though.
I’ve been reading Rasa Malaysia for such a long time, it’s really an honor to have a brazilian recipe here. Thank you so much :)
Rasa Malaysia
Thaisa – thanks so much for your comment, I will try to look for cassava starch. Do you have a recipe that you can share?
Thaisa
Sure, but it’s almost the double of your recipe (30 portions). Is it ok?
Rasa Malaysia
Sure, please let me know. By the way, just found out that tapioca starch is made from cassava.
Thaisa
1/2 cup of soy oil
1 cup of milk
3 eggs
250gr of half-cured cheese (from Minas Gerais, but you can use parmesan cheese)
1/2 kg of cassava starch
1 teaspoon of salt
Pre-heat the oven in medium high. Put the cassava starch in a bowl. Boil the cooking oil, the milk and salt together. As soon as they boiled turn off the heat and mix them with the cassava starch with a wooden spoon. Add the eggs one by one until the it’s kinda loose but good enough to work it with your hands. Add the cheese and mix it. Make small balls with your hands and put them side by side in a pan with enough space so they don’t touch each other. Put them in the oven for about 30 minutes or until they become golden brown at the bottom.
Enjoy :)
Hopefully i could be of some help and i’m sorry if there’s anything mistranslated.
Rasa Malaysia
Hi Thaisa, thanks for your recipe. I will try it out. :)
Christine
Tapioca is from the root of the cassava plant.
Rafael R.
One more thing:
You can see some photos of the tradicional “pão de queijo de Minas” here:
http://come-se.blogspot.com.br/2011/06/pao-de-queijo-da-ilza-ou-o-verdadeiro.html
Mark In St Pete
Absolutely great. My wife, who does not like cheese, devoured these. Took some to a party last night, should have baked more. As with every recipe I have tried from your site, it was excellent. Keep up the great work!
Rasa Malaysia
Thanks Mark, glad even your wife loved it. :)
betty q.
Bee,
I always thought tapioca starch is the same as the starch extracted from the cassava root?
Rasa Malaysia
Betty, yes I think so.
zafer cetinoz
have never heard of brazilian cheese bread but this looks so good! when you said bread, i was worried abt having to knead dough/let it rise etc etc but there’s none of that here. cant wait to try out this recipe!
Rasa Malaysia
It’s great. You should try it out.
Yenny
I have just made this bread and eaten 3! wow, making it is so fun and eating it is so nice. Thanks for sharing the recipe. Happy New Year.
susana wibisono
look delicious, yummy…!!! want to try it, search tapioka strach first(:
Anna
Is the batter of the pao de queijo thick enough to form balls?
Rasa Malaysia
Yes.
Christine
Omg looks so delicious! But just wondering if i were to use the normal cupcakes size pan, is the temp and cooking time still the same as the mini ones?
Rasa Malaysia
I am not sure but temp should be the same. As long as they puff up and turn very light brown they are good!
Christine
ahh..will try tat nxt week.. thanks for the recipe!! =)
Lynn
Hi, I tried to make them, however they’re kinda chewy, is that how it’s suppoed to taste?
Rasa Malaysia
Yes, mild tasting and chewy, can spread some jam inside it, it’s great.
Lynn
Yeah…they actually taste better now, my hubby can’t stop eating them. Thanks. I love your blog, can’t wait to see your cookbook.
Mo
Thanks for this recipe (and for your website). I have tried it several times, and I LOVE them. But I do have one question: Although the texture outside is perfect, the center appears semi-translucent and the texture is a little gummy. I have tried baking them longer, but they still appear that way, and only the outside gets more crisp. Is this how the center should be? (Oddly enough, the day after I bake them, the center actually changes into a more bread-like look and texture).
Thanks again, I look forward to your book!
Rasa Malaysia
Hi Mo, yes, it’s supposed to be gummy. Just the outside is crispy, but chewy inside. :)
cris
Hi Bee, I hope you are enjoying motherhood!
I made the cheese bread today and was wondering if they are really supposed to be super moist and elastic in the middle? I didn’t have a mini-muffin pan, so I just used the regular sized ones. I did bake them for more than 20 min. Is there a way to salvage the batch, can I re-bake them for a few min. considering they have already cooled?
Rasa Malaysia
No, it’s not supposed to be moist in the center. Chewy yes.
Rasa Malaysia
Yes, you can rebake.
Fiona
Hi I’ve made these using recipes I’ve found online but they don’t quite taste exactly like those sold in bakeries, albeit they’re quite similar. Hmm
I’m wondering if you’ve tried the bread from provenance in Singapore or sun moulin at the basement of shaw?? Because these buns are sold there and I’m wondering if you know how to duplicate them? (:
Oh and I’m wondering if the type of cheese used matters, I tried with cheddar an parmesan and once with parmesan but both were rather similar.
Also, I do not like the smell of olive oil when baking- will it be better if i use butter or are there any better alternatives??
Cheers, Fiona (:
Joanne
I tried using mozzarella. The taste is similar to Provence but the skin is not as crispy. This skin is smoother and oiler.
Andrea
YES! I finally found a pao de queijo recipe that is simple! I’m korean but born and raised in brazil. i never knew how to make pao de queijo, i’d either buy them or make them from the packages where u just mix water (by the way, those are terrible!) but ill definitely try these out and see how they are. thank yoU!
Courtney
I wound up doubling the recipe, and to one half I made it as written (with a bit less salt) and the second (and third) batch I added more salt and more cheese. They were good, but chewy. I shared them with a Colombian and he said they were just like a South American bread he grew up with and he loved them. My family devoured them, so they must have been alright :P
Thanks for always having amazing recipes!
Maysie
Just made this earlier – I must have overbaked the first batch cos’ they turned out hard & crispy but yummy all the same! The second batch was much better – crunchy on the outside & chewy on the inside. Thanks for the recipe ! By the way, I wonder if I could omit the cheese & make it plain, to eat with kaya? They do remind me of ‘kaya balls’ !
Cathy
OMG thank you so much for posting this! I work at a bank and one of our clients brought in these amazing rolls a couple of times and each time I have missed him and didn’t have a chance to ask him for the recipe. I also had a hard time finding the recipe online because if you look up cheese and rolls you will come up with a million plus results. I didn’t know these were Brazilian rolls. I am so excited to try this recipe out! Thanks again!
Joanne
Great recipe, easy to make and delicious to eat. Very convenient for working mums. My kids like them too.
Alice
I couldn’t find tapioca flour or starch in the stores in Japan. Can I substitute it with cornflour or potato starch (katakuriko) or a mixture of both?
Rasa Malaysia
I don’t think so the texture might be completely different.
Ying
When you mentioned 1/3 cup of olive oil, what is the cup size? Is the same apply for the milk?
Rasa Malaysia
American measuring cup.
fiona
Hi! can i replace oil with butter? So that it taste better?
Rasa Malaysia
Please use oil and follow the exact recipe.
Kate @The Semisweet Sisters
These look so yummy! I LOVE all things cheese! Can’t wait to try them! Pinned it!
amateur baker
hello here, can I use a hand blender to mix all the ingredients in a mixing bowl instead of a blender?
looks easy and fast to make!!
Feibe
Hi Bee,
My bread deflated immediately after
I took them from the oven. And the center of the bread is very hollow.
Can you tell me what I did wrong!?
Thanks.
Rasa Malaysia
I have no idea…I followed the recipe and have tried many times but never had a problem.
Kate
I had the same problem as Feibe. My bread is flat and deflated. I took it out when the edges looks brown and when I took them out the whole bottom was over cooked and crispy. :(
Rasa Malaysia
Are you sure you use tapioca starch? I have made this MANY times and never had any issues. They shouldn’t deflate.
Judy
I made this over the weekend and must had something wrong because the outside was crunchy! Do you recommend I take out it exactly 20 mins because I did leave it in for a few extra minutes.
Rasa Malaysia
Yes, take them out immediately, and make sure you use tapioca starch, if not the recipe will not be successful.
Andria
My husband and I LOVE pao de queijo! This recipe was much easier than the last one I tried and they worked out really well. They were a bit salty for my taste so next time I’ll probably cut back on the salt. Thank you for the quick and easy recipe!
Rasa Malaysia
Andria thanks for trying my Brazilian Cheese Bread recipe.
Rowell dt
Our family love cheesebread so i tried your recipe and they all loved it, i added a little sugar just to suit our taste. This will now be a reugular thing in our weekly family bbq.
i love your Kung Pao chicken, and whenever i crave for a chinese food i browse first your site.
Regards and thank you!
Rasa Malaysia
Rowell, thanks so much for your comment and happy that you enjoyed my recipes. :)
Kristi | Necessary Indulgences
I made these this weekend and everyone loved them. I followed the recipe word for word and they were perfect. I can’t wait to experiment with other cheeses. Thank you, Bee!
Rasa Malaysia
Hi Kristi, thanks for trying my Brazilian Cheese Bread recipe. Have fun experimenting and let me know your results. :)
Mary Jane
I have made these twice now, the first time I made it, I followed it to the letter and my son finished all of it.. The second time I made it, I added some bacon bits and then cut back on the salt. It tasted great!
thanks for all your wonderful recipe.
Rasa Malaysia
Bacon bits…that’s such a great idea.
shirlene
hi! ive made this recipe twice and i always hava a problem with it sticking to tin. ive put oil liberally using canola oil. is it because i used canola oil instead of olive oil? this recipe is really yummy, may husband and i can easily eat these babys in one seating. hope u can help me with this, thanks so much for the recipe. :)
Rasa Malaysia
Hi Shirlene, yes try to use olive oil. I haven’t tried canola oil, perhaps you can grease the pan. :)
shirlene
yes, i’ve greased it, so maybe it’s the canola. thanks so much for the prompt reply.
Dave
I just made this tonight, and used an olive oil based cooking spray and a non-stick pan. I had no problems with the bread sticking.
lina
Hi,
I made it yesterday, but i dont get the hollow inside the cake. N mine just like mochi or kue kranjang inmy country Indonesia. What’s wrong? Help pls. But the taste is very good, just i want the hollow like yours. Thanks for sharing the recipe
lina
As Kate mentioned earlier, my cake also deflated few minutes after out from oven.
I converted every ingredients in ml, grams, and celcius. I used tapioka, kraft cheddar which gtated manually by me, condensed milk stir in water. Bertolli olive oil….. Help pls
Rasa Malaysia
It will inflate a little bit, there is no problem…
Tonya
Same here. These came out of the oven as more dense little muffins instead of the airy, hollow bread they should be. They tasted good, but the texture is nothing like what I’ve had in Brazil.
Rasa Malaysia
Tonya – I am not sure what you guys did that went wrong. I had made the recipe many many times without any issues. Are you sure you got tapioca starch???
mary anna
Lina – Why would you use condensed milk. It calls for milk.
Rasa Malaysia
Hi Lina, I am not sure what’s wrong…maybe it’s the difference of tapioca starch in different countries?
Sev
One of the things I love about this site is the eclectic mix of recipes, from Asian to Western baked goods! Bee, I have your cookbook, and also visit this site frequently as I’ve found your recipes to be delicious, to our taste, and very reliable. I’ve not found a clunker yet.
This bread, just amazingly delicious. I live in the sticks in a rural area, had to Amazon the tapioca flour. Made my first batch, looked weird, never seen “batter” this thin and runny. Whatever, I thought, put it in the oven and don’t even peak for 15 min. I didn’t expect much from the way the batter looked. Peaked in at 15 min, and wow! Looked like mini popovers! When they were done, three of us polished off 24 of these in record time while still warm and wanted more.
I’ve made them several times since then, it’s one of my standard recipes now. I’d had cheese bread before in Latin areas, nothing to compare with these in flavor chewiness. Outstanding!
Rasa Malaysia
Hi Sev, thanks so much for your sweet comment. Awww, I am so glad to have you as a reader. I know, this is the most amazing cheese bread recipe ever and they are so addictive. I finished mine in no time and had to make them the next day. I am so glad you love these. Thanks for your kind support! :)
Kath
Just tried your recipe. Tastes delicious except that the bread doesn’t look anything like yours. The centre actually sank and looks oily!
Rasa Malaysia
Hi Kath, hmm that’s strange. Maybe it’s the oil used, sorry I am not sure.
Jenny
Thank you so much for your recipe. It’s so simple and easy to make . My children love it. Yummmmmm
André Coelho
Hey!
I live at the Pão de Queijo’s land, the state of Minas Gerais, in Brazil. Here, we usually make these buns with cured cheese, like parmesan cheese (here, we have the amazing Canastra cheese). Another tip: we do it in another way. Boil the milk, the oil and the salt together, combine with the tapioca and mix it well, making the liquid get all the grains of flour. Let it cool and add the cheese and the egg, kneading with your hands. Next, you don’t need to put it on the muffin tin. Just put some oil in your hands and shape the dough into the buns. You gonna have another effect on this, trust me!
BTW, I love your site!
Rasa Malaysia
Hi Andre, thanks so much for your tips. Do you have the exact measurement of the recipe. I would love to try your authentic recipe!!
Daniel
I am Brazilian there are different recipes, I’ll try to get an original recipe that I make here, obs I’m not good at English then I will use the google translator, sorry for mistakes
come on
ingredients
1 cup milk
50 ml of soybean oil
50 ml of water
250 g of polvilho de mandioca but in the case of you is the substitute flour tapioca
1/2 teaspoon salt
1 egg
250 g of Minas cheese (half cure or standard) butin the case of you use grated Parmesan
How to prepare
1 – In a saucepan place water, milk and oil until it begins to boil
2 In a bowl place the tapioca flour and the salt
3- After it boils, add the mixture to the pan in the bowl of tapioca flour, scalding it
4- When the dough is warm, add the egg and cheese
5- Knead the dough well until it is uniform and little sticking hands
6- Take the dough in the refrigerator for 30 minutes, so that the dough is firm
7 Remove the dough from the refrigerator
8. Grease hands with oil and form balls with the dough, place the balls on greased baking sheet with oil
9. Bake in preheated oven until the cheese rolls are golden
*the oven to 180 degrees Celsius on average takes 12 minutes throne
enjoy
*you can freeze the dough into balls and place when baking as direct and straight to the oven does not need to thaw
Daniel
follow the link of the explanatory video but is in Portuguese but help already seeing images
http://www.tudogostoso.com.br/receita/68970-pao-de-queijo-mineiro.html
Rasa Malaysia
Thanks Daniel!
Susan
Does high altitude make a difference? I am at 7000 ft, I wondered if the the temperature or time need to be adjusted. My nephews wife is Brazilian and makes these all the time. But they are not at our altitude.. Just found your site through this recipe and it looks like a great one. I will be trying more of your recipes.. Thanks for your help.
Rasa Malaysia
Hi Susan – I am not sure I think should be OK but never know. Good luck and let me know how it goes.
Laura
Love this, we can not keep a batch in our house. I must make more, for those looking for the flour Publix sells it with the Bob Mills items.
Cece Leskova
Traditionally we use a specific kind of fermented tapioca starch and a specific kind of cheese, but this recipe looks like an interesting variation.
Rasa Malaysia
What kind of fermented tapioca starch or cheese do you use?
Willie
Hi Rasa, just wondering if I can use mixer or food processor instead of blender?
Rasa Malaysia
Yes.
Lynn
My favourite! What kind of milk do we use here?
Rasa Malaysia
Regular milk.
Lisly
Hi, I just made it today, but mine are deflated. I already follow all of the instruction.
Are you sure this recipe doesn’t need to cook to form a dough ball before bake?
Pauline
What kind of milk do we use here?
Rasa Malaysia
Regular milk is fine.
Pauline
How do I keep them at same texture, after leaving them at room temperature for a while? Mine turns rather tough to bite after probably 2-3hrs later.
Sylvia Ferreira
Hi!! OMG I’m so happy to see a correct recipe from Pão de Queijo. I am brazilian, and this is an icon of our culinary!! You are awesome!! If u want, I can send some another recipes from here to you taste!! <3
Rasa Malaysia
Please send me other recipes for me to try. :)
Dianne
Hi,
This looks great! I have a question though. Can i mix this by hand or do i really have to use a blender?
Thanks
Rasa Malaysia
I think you can mix it by hand.
Huiling
Jz make this. Is the texture suppose to be chewy?
Hui ling
Just baked this. Is the texture suppose to be chewy? And look transparent colour in the middle of it?
Rasa Malaysia
Yes.
Marnie
Hi there! Just wanted to leave a comment to thank you for this wonderful recipe. We have made this multiple times and followed the recipe to a T and it has yielded yummy Brazilian cheese bread each time! Even my kids are able to do this on their own. I noticed though that the amount of time it’s allowed to bake varies on the pan I use. We love the original recipe, however, we’ve modified it by adding a little grated cheese on top. The ‘cheese-on-top’ version is a hit with the kids!
Rasa Malaysia
Hi Marnie, thanks for your sweet comment. Oh wow, that’s a great idea about the cheese on top, I should totally do that? What cheese do you use? :)
Marnie
Sorry for the late reply. We used a tiny bit of cheddar on top. Using too much will deflate the bread. Thanks again for your awesome recipe!
Kathy J.
I just saw the recipe today and immediately made some. Delicious! They taste just like the ones I’ve if at Fogo de Chao in ATL!
Rasa Malaysia
Yes Kathy I love these Brazilian cheese bread at Fogo de Chao, too. I always eat so many of them!!!
Tangee
Yes! That’s exactly what I was hoping to replicate. The lil cheese breads at Fogo de Chao in Baltimore. I just made these tonight and was disappointed but told husband I was not giving up. I followed directions but did a full cup and a half of tapioca and I used my nutria system blender which pulses. I figured it is a combo of a “scant” too much tapioca, the pulsing blender thing (I don’t have a traditional blender) and based on comments a smidge too much cheese and a smudge too little salt. Mine came out like the photo and it was chewy on inside but there was almost no taste. The actual cheese bread at Fogo reminds me of what a warm cheese nip would taste.
Next time I will follow it precisely but mix cheddar and Parmesan. I will say my first batch made 24 minis and an additional 6 minis. The 2nd batch came out and did not fall like the first. The only difference was I eyeballed the first batch and the second I took out at exactly 20 min so those of you with issues of the bread falling, I’m guessing it’s cooking a tiny bit too long.
I won’t give up, because everything else I’ve cooked on this site was amazing and just as pretty as the photos. Thank you, from a huge fan in Annapolis MD
Sara
Hi! Have you ever made these in regular size muffin tins? I was planning on making these tonight, but just realized that I let a friend borrow my mini muffin pan. Thanks!
Sara
Hi have you ever made these in regular muffin tins? I was planning on making these tonight and then realized that I let my friend borrow my mini tins recently. Thanks!
Aminah Hassam
Hello. I made these yummy breads. It was unfortunate that they stuck to the cup tin although i oiled them generously. Upon the second batch i poured them in cup cakes but they stuck to the paper this time and was difficult to peel. Any ideas? Please
Rasa Malaysia
I am not sure why, it didn’t happen to me. Are you sure you followed the ingredients correctly.
Meleiko
I have not tried the paper liners, but maybe the temperature was too low and baked too slow? I periodically check my oven temperature to make sure the setting is correct. There have been times in the past where I have had to adjust my baking times.
Chongkol
I very excited to found this recipe it look like mochi mochi cheese that I like.I made it , very easy and delicious recipe .thank you so much.
Liza
I was working with Brazilian company for more than 4 years. My Brazilian colleagues always made this tapioka cheese ball for us. It’s damn good & nice.
Pat
I couldn’t find tapioca flour at my local market but found that you can use half the amount of rice flour. It didn’t have a nice cavity like in your photo but they were crispy on the outside and chewy on the inside. I used sharp cheddar. It didn’t quite have the cheese taste I’d like so next time I’ll try hand mixing in the cheese. This recipe was so easy. Thank you.
Jaye
These are great! My friend made them for me so I had to try making them myself. But I couldn’t eat them all myself… how would you suggest reheating them?
Btw, they are amazing with raspberry jam!
Rasa Malaysia
That’s good to know. You can just microwave for a few seconds to reheat.
Liza
I just finished making these. The recipe was so simple and easy to use. Usually, when I try to make any type of bread, I fail horribly. This is the first time that it came out like the pictures and tastes delicious. Thank you so much for sharing!
Rasa Malaysia
Hi Liza, awesome, I am so happy you had success.