Oven
Pão de queijo – Brazilian cheese balls
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy golden shell, elastic and cheesy inside.
Timing
- Preparation: 20 min.
- Cooking/Baking: 25 mins.
- Rest/Cool: 10 minutes. Cool the mass
Estimated nutrition
per piece · Calculated for 20 pieces.
- Energy
- ≈ 120 kcal
- Protein
- ≈ 3.5 g
- Carbohydrates
- ≈ 13 g
- Fat
- ≈ 5.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g tapioca starch · ≈ 300 g · Assumed quantity / reference product
Tapioka/Tapiokastärke (K512000) - 140 ml milk · ≈ 140 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 80 ml water · ≈ 80 g · Assumed quantity / reference product
Trinkwasser (N110000) - 60 ml vegetable oil · ≈ 54.6 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 2 eggs (M) · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 170 g finely grated mature cheese (e.g. Parmesan/Gouda mix) · ≈ 170 g · Assumed quantity / reference product
Cheese mix scenario: 50% Parmesan / 50% Gouda (MODEL:CHEESEMIX)
Not included in the base calculation
- 5g salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g tapioca starch
- 140 ml milk
- 80 ml water
- 60 ml vegetable oil
- 2 eggs (M)
- 170 g finely grated mature cheese (e.g. Parmesan/Gouda mix)
- 5g salt
Instructions
- Preheat the oven to 190 °C top/bottom heat, line the tray with baking paper.
- Bring the milk, water, oil and salt to the boil in a pot and immediately pour over the tapioca starch in a heatproof bowl. Stir vigorously; Let cool for 10 minutes.
- Work the eggs one at a time into the warm mixture, then knead in the cheese thoroughly. The dough should be sticky but pliable with lightly oiled hands.
- Form 20 balls with lightly oiled hands and place them on the tray at a distance from each other.
- Bake for about 22-25 minutes until the top is lightly browned. Serve warm.
Tips
- The elastic texture comes from tapioca starch; do not try to replace them with wheat flour.
- Food safety: Allow hot mixed starch to cool before adding the eggs so that they do not curdle.
- Technology: Germany: Gouda-Parmesan mixture instead of Brazilian Minas cheese as a house version.
