Brazilian Cheese Bread (Pão de Queijo)

4.70 from 128 votes
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Yummy Brazilian cheese bread (Pão de Queijo) recipe. Easy 20 mins recipe and yields the best homemade Brazilian cheese bread (Pão de Queijo) that you are going to love!

loads of Brazilian cheese rolls or Pão de Queijo fresh out of the oven.
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Authentic Brazilian Cheese Bread

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, Hollywood star David Arquette and his entourage were lining behind me.

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.


What Are Brazilian Cheese Rolls (Pão De Queijo)

basket of freshly baked Brazilian cheese bread,or Pão de Queijo ready to serve.

Pão de Queijo are mini cheesy puffs in ball-like shape that are soft but chewy, puffy and addictive. The recipe calls for the following ingredients:

  • Tapioca flour or tapioca starch
  • Eggs
  • Milk
  • Cheese
  • Salt

See the recipe card for full information on ingredients.


Homemade Brazilian Cheese Rolls Recipe

Puffy Brazilian cheese bread (Pão de Queijo) in hand ready to eat.

Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make these breads at home.

I love all kinds of cheesy bread such as cheese breadsticks and cheese loaf with ham, so I literally finished all of them in 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.


Frequently Asked Questions

How many calories per serving?

This recipe is only 80 calories per bread.

Soft, chewy center of Brazilian cheese bread or Pão de Queijo.

What To Serve With Brazilian Cheese Bread

Pão de Queijo is best served with a main dish such as steak. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.70 from 128 votes

Brazilian Cheese Bread (Pão de Queijo)

Yummy Brazilian cheese bread (Pão de Queijo) recipe. Easy 20 mins recipe, they're SO GOOD and you can't stop eating them. 
Prep Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Servings: 20 knots
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Ingredients  

  • 1 egg, room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 g) tapioca flour , or tapioca starch
  • 1/4 cup (50 g) cheddar cheese
  • 1/4 cup (50 g) mozzarella cheese
  • 1 teaspoon salt

Instructions 

  • Preheat the oven to 400°F (204°C). Generously grease a mini muffin tin. Place all the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender to ensure everything is well blended. This will yield about 2 cups of batter.
  • Transfer the batter into the mini muffin tins, filling each about 3/4 full. Bake in the oven for 20 minutes, until puffed and lightly browned. Remove from the oven and let cool on a rack for a few minutes. Enjoy while warm, or save for reheating later.

Video

Notes

You can buy tapioca flour or tapioca starch at Asian food stores such as 99 Ranch Market. It’s also available at Whole Foods, or online, according to Simply Recipes.

Nutrition

Serving: 20bread, Calories: 80kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 140mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





195 Comments

  1. Hui ling says:

    Just baked this. Is the texture suppose to be chewy? And look transparent colour in the middle of it?

    1. Rasa Malaysia says:

      Yes.

  2. Huiling says:

    Jz make this. Is the texture suppose to be chewy?

  3. Dianne says:

    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

    1. Rasa Malaysia says:

      I think you can mix it by hand.

  4. Sylvia Ferreira says:

    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

    1. Rasa Malaysia says:

      Please send me other recipes for me to try. :)

  5. Pauline says:

    What kind of milk do we use here?

    1. Rasa Malaysia says:

      Regular milk is fine.

      1. Pauline says:

        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.

  6. Lisly says:

    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?

  7. Willie says:

    Hi Rasa, just wondering if I can use mixer or food processor instead of blender?

    1. Rasa Malaysia says:

      Yes.

      1. Lynn says:

        My favourite! What kind of milk do we use here?

        1. Rasa Malaysia says:

          Regular milk.

  8. Cece Leskova says:

    Traditionally we use a specific kind of fermented tapioca starch and a specific kind of cheese, but this recipe looks like an interesting variation.

    1. Rasa Malaysia says:

      What kind of fermented tapioca starch or cheese do you use?

  9. Laura says:

    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.

  10. Susan says:

    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.

    1. Rasa Malaysia says:

      Hi Susan – I am not sure I think should be OK but never know. Good luck and let me know how it goes.