Some of you might know, this my third attempt at Pao de Queijo, otherwise known as Brazilian Cheese Bread. I was taken to this because I was intrigued by how it uses tapioca flour instead of wheat flour. Lucky for me, tapioca flour, also known as tapioca starch, is widely available here in Singapore. Also intriguing is now the bread has the consistency and chewiness of Japanese mochi, and yet it is savoury. So I decided I had to master the skill of making them.
Pristine tapioca flour in a red bowl
According to The Internet, tapioca flour and tapioca starch are the same thing and can be used interchangeably, whereas there’s a big difference between corn flour and corn starch. I love how tapioca starch is really white and clinical looking.
To make Pao de Queijo I actually made my own cheese. Nothing fanciful, just non-aged whole milk fresh cheese. It is not as daunting as it sounds actually. In fact, all you need to do is to heat some whole milk (full cream milk) in a saucepan or a small pot, add some salt to taste, and add some white vinegar. The acid will cause the milk to curdle – do not fear, this is what we want. Filter the mixture through coffee filter or cheesecloth, and there you get whole milk cheese and the clear liquid is whey. If you can stomach the liquid, it’s packed with milk protein.
Waiting to be baked
The first two attempts I used a recipe that produced batter to be poured into muffin moulds. This time, I attempted a different recipe that requires heating and consequently a thicker mixture that can be rolled into balls. It is still a little on the soft soft, not like Chinese rice balls, but while I rolled the cheese puffs I had a feeling this is a winner recipe.
Indeed, the cheese puffs raised nicely and stayed in shape even out of the oven. The previous failed attempts had the cheese puffs deflate upon cooling. The cracked surface is due to the flours from rolling; to get rid of the cracked surface you can dust off the excess flour and spray some water on while baking. That also gives it a shinier glistening surface.
Interior
The cheese bread has a chewy texture not unlike Japanese mochi. That’s the unique aspect of this gluten-free treat.
For the recipe, please go to Chef In You.
Its delicious!! I made it too! we are addicted to them hehe!
Great to hear that!
Where do you find Tapioca flour in Singapore? I can't seem to find it.
Tapioca flour is the same as tapioca starch you will find in supermarkets with the baking supplies. Usually a smaller packet (500g) with Chinese writing on it.
Hmmm…thanks, I'll have to keep looking. I've found corn flour, potato starch and flour, both rice and sticky rice flours, but haven't come across tapioca, manioc or cassava flour or starch. Out of frustration, I even resorted to making a similar recipe that uses potato flour. Any hint as to which grocery?