Ingredients:
2 cups (250g) tapioca flour (also called tapioca starch)
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil or butter
1 tsp salt
1 to 1½ cups (100–150g) grated cheese (typically Minas cheese, or use a mix of mozzarella and Parmesan)
2 large eggs
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat wet ingredients:
In a saucepan, combine milk, oil and salt. Heat over medium until it just begins to boil.
Add to tapioca flour:
Place tapioca flour in a large bowl. Pour the hot milk mixture over the flour and stir until mostly smooth. It will be sticky and elastic — that’s okay. Let cool slightly, then mix in the eggs one at a time. Stir until fully incorporated. Add cheese and mix well. The dough will be sticky, soft, and stretchy.
Shape:
Use a spoon or wet hands to form small balls (about 1 to 1½ tablespoons each) and place on the prepared baking sheet. Bake for 20–25 minutes or until puffed and lightly golden. Serve warm.
Tips:
You can freeze unbaked dough balls for later and bake straight from the freezer.
Customize with herbs, garlic, or different cheese combinations.
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