- Written by Cynthia Presser
Cheese bread is a Brazilian staple! Gooey and fluffy at the same time (hard to believe possible, right?) this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, this one is really easy (the batter is mixed in the blender!) and most ingredients are widely available in the US – there is not a substitute for tapioca starch, sorry! Serve warm, right off the oven. I dare you to have only one!
Yields 30 units
- 3 cups tapioca starch
- 3 eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon salt
- 3/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- Grated Parmesan cheese, for sprinkling
Preheat oven to 400 degrees F. Add tapioca starch, eggs, milk, vegetable oil and salt to a blender. Blend for 40 seconds, or until mixture is smooth. Transfer to a large mixing bowl and gently fold in shredded mozzarella and shredded Parmesan. Spray a large mini muffin pan (at least 30 cups) with vegetable oil. Divide cheese bread mixture into cups and sprinkle grated Parmesan on top. Bake for 20 to 22 minutes, or until top turns golden brown. If using a convection oven, preheat to 375 degrees F and bake for 15 minutes, or until top turns golden brown. Remove from oven and serve immediately.
Standard size for mini muffin pan is 24-cups. Divide mixture into two batches if you have only one pan available.
Tapioca starch can be found in Latin markets or international grocery stores. There are no substitutes available for this ingredient. It is the tapioca starch that gives this recipe such unique flavor and texture.
My son, Sebastian, loves it! He was trying to "steal" some I was using for the pictures.
He got what he wanted!
Snack time... Yummmmm!!!