Po De Queijo (brazilian Cheese Bread)

Ingredients

• Servings: 20
• 1 cup half-and-half
• 1/2 cup vegetable oil
• 1 pinch salt
• 2 cups tapioca flour
• 2 cups finely grated pecorino romano cheese
• 2 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. remove from heat and pour mixture into a large deep bowl.
• stir tapioca flour into half-and-half mixture using a wooden spoon. mixture will thicken quickly. cool to room temperature, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• mix pecorino romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. continue mixing until dough is soft and stretchy. roll dough into 2- or 3-inch balls and arrange on a baking sheet.
• bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. serve warm.