Have you ever been to Tucanos? It’s this fantastic Brazilian restaurant that serves Churrasco style. The meat comes around on skewers and you turn your little wooden thingy to green for start the food and red to stop. It. Is. Awesome. Forrizle. Every single year we celebrate my hubby’s birthday at Tucanos. It’s tradition. We usually go to Texas Roadhouse for mine because I love their rolls, but this could possibly change. We shall see. Anyway, since having children it’s awesome to have them come with us and experience this Brazilian restaurant. Ok, it’s not the real thing, but it’s as good as we are going to get around here. They love when the drums come out and everyone sings to him. Don’t you just love a good tradition?
They have this bread called Pao de Queijo in Brazil and so, of course, it’s served at Tucanos. This recipe doesn’t taste EXACTLY like that pao, but it’s certainly awesome. I’ve heard that our tapioca starch is just too different from the real tapioca starch or flour in Brazil. Plus, I’m sure the cheeses etc differ. Oh well. It was still awesome, cheesy, deliciousness.
What Is Pao De Queijo?
Pão de queijo is a popular snack and breakfast food in Brazil.
It is a small, baked cheese roll.
Pao De Queijo
Pao De Queijo
Recipe from Lindsay at Cafe Johnsonia
- 800 grams tapioca starch 2, 400 g. bags from the Asian market
- 3/4 cup canola oil
- 1 1/2 cups milk or water
- 1 Tablespoon table salt
- 3 extra large eggs I used 5 med, but 4 large would also work fine
- 800 grams shredded Mexican cheese mix or a mixture of cheddar, Monterey Jack, and Mozzarella
- Put the oil, milk/water, and salt in a pan.
- Bring to a boil and stir until salt is dissolved. Watch it closely so it doesn't boil over.
- Set aside.
- Place the tapioca starch in the bowl of a large mixer (like a KitchenAid) fitted with a paddle attachment.
- With the mixer on low, slowly add the oil/milk/water mixture to the tapioca starch and mix well. If it seems too dry, add a bit more water. It will look shaggy and not be completely mixed together, but it should not be crumbly.
- With the mixer running, add the eggs one at a time. You may not need all the eggs. (I had to add extra water to reach the "frosting" stage) The mixture will look like frosting.
- Let it cool for a bit--until it is warm to the touch, but not so hot.
- Turn the mixer on and add the cheese a little at a time. (The batter will be on the runny side. That's okay. That's how it's supposed to be.)
- Remove the bowl from the mixer and scrape down the sides with a large spatula to make sure all the ingredients are combined.
- Chill the dough in the fridge or freezer until it is stiff enough to form into small balls. (They still might spread a bit after you roll them.)
- Bake at 400 degrees F. for about 15-20 minutes on a baking sheet lined with parchment paper or silpat. The rolls will be golden and look dry on top.
- Remove from the oven and let cool slightly before eating.
- Serve while warm.