Simple Brazilian cheese puffs

    25 min

    Easy recipe for super tasty puffs that just happen to also be gluten free. Brazilian cheese puffs are nice and chewy, a lot like Japanese mochi.

    4 people made this

    Makes: 16 puffs

    • 1 egg
    • 160ml milk
    • 75ml rapeseed oil
    • 170g tapioca flour
    • 130g grated Pecorino Romano cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 190 C / Gas 5 and grease a mini-muffin tin.
    2. Put all of the ingredients into a blender or food processor and pulse until well combined and smooth. You can use a spatula in between pulses to scrape down any bits that stick to the sides of the blender so that everything gets blended well. (At this point you can store the mixture in the fridge for up to a week.)
    3. Spoon mixture into muffin tin, filling almost to the top of each cup.
    4. Bake in the oven for 15 to 20 minutes, or till puffy and lightly browned.
    5. Remove from oven and let cool on a rack for a few minutes.

    Cook's note

    Best to eat while warm but you can save and reheat later.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)