Sometimes referred to as Brazilian cheese puffs or cheese breads. This is a extraordinary culinary contraption. It it very easy and quick to bake if you have the all important main ingredient: Fermented cassava starch known as Povilho azedo.
This is the “original” non-vegan albeit vegetarian version of the recipe. Head over to pão de qué if you want to try the vegan alternative.
Preheat your oven to 180ºC
In a pot or bowl either heat up/microwave:
- 150ml milk
- 75ml oil (sunflower, canola, olive, etc)
- 1tsp salt
- 125g grated cured cheese
Finally you want to kneed in as much as it takes to be able to form balls that are not runny. That should be about:
- 400ml (300g) of povilho azedo
Form ping-pong sized balls and bake for about 20min until golden.
One reply on “pão de queijo”
[…] This is a trip down the memory lane for anyone having traveled through the hinterland of the south American continent. Nothing else has the satisfying crunchy yet gummy mouthfeel of the dear Brazilian breakfast item. This particular Pão de queijo replaces queijo (cheese) with quê (what?!). And it’s a long stretch to call it even pão (bread) since it’s not made from any cereal! Unfortunately the clever name is not my own idea but a popular vegan alternative to the even more popular staple. […]