Kid-friendly Brazilian "Pão de Queijo" Puffs Recipe - Sticky Fingers Cooking
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Recipe: Brazilian "Pão de Queijo" Puffs

Recipe: Brazilian "Pão de Queijo" Puffs

Brazilian "Pão de Queijo" Puffs

by Erin Fletter
Photo by FeLopes/Shutterstock.com
prep time
10 minutes
cook time
20 minutes
makes
4-6 servings

Fun Food Story

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Brazilian "Pão de Queijo" Puffs

These gluten-free Brazilian cheese bread puffs, or "pão de Queijo" (pown deh kay-zho), can be a tasty snack or a side dish. They come from the state of Minas Gerais in Brazil, where they add their own Minas cheese to the recipe. Try them with our Brazilian Collard Greens with Beans!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • bake :

    to cook food with dry heat, as in an oven.

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • crack :

    to break open or apart a food to get what's inside, like an egg or a coconut.

  • grease :

    to spread a small amount of cooking oil or fat, like butter, around a pan or dish to prevent food from sticking when it's cooked.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

Equipment Checklist

  • Oven
  • Muffin pan
  • Large mixing bowl
  • Liquid measuring cup
  • Measuring spoons
  • Dry measuring cups
  • Hand mixer or immersion blender
scale
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2X
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Ingredients

Brazilian "Pão de Queijo" Puffs

  • 1/2 C vegetable oil ** + more to brush on the pan
  • 1 C milk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
  • 1/2 tsp salt
  • 2 C tapioca flour (found at natural grocery stores, Asian markets, and larger grocery stores)
  • 2 eggs **(for EGG ALLERGY sub 1 T baking powder)**
  • 1/2 to 1 C grated Parmesan cheese **(for DAIRY ALLERGY sub 3 to 4 T nutritional yeast)**

Food Allergen Substitutions

Brazilian "Pão de Queijo" Puffs

  • Soy: Substitute canola oil or other nut-free high-smoking point oil for vegetable oil.
  • Dairy: Substitute dairy-free/nut-free milk. For 1/2 to 1 C grated Parmesan cheese, substitute 3 to 4 T nutritional yeast.
  • Egg: For 2 eggs, substitute 1 T baking powder.

Instructions

Brazilian "Pão de Queijo" Puffs

1.
intro

"Pão de Queijo" (Pown deh kay-zho) or cheese bread, is a traditional snack or side dish from the Brazilian state of Minas Gerais. It is traditionally made with naturally gluten-free tapioca flour and Minas cheese. The tapioca flour gives these baked cheese puffs a chewy interior and crunchy exterior, similar to Japanese mochi.

2.
grease + preheat

Spread a little vegetable oil around the wells of your muffin pan. Preheat the oven to 425 F.

3.
measure + crack

Measure 1 cup milk, 1/2 cup vegetable oil, 1/2 teaspoon salt, 2 cups tapioca flour, and 1/2 to 1 cup grated Parmesan cheese in a large bowl. Crack 2 eggs into the bowl.

4.
blend + count

Use a hand mixer or immersion blender to blend until smooth while counting to 5 in Portuguese: 1 um (oohm), 2 dois (doyss), 3 três (trehss), 4 quatro (KWAH-troh), 5 cinco (SEEN-coh). You may need to use a spatula to scrape down the sides of the bowl so everything is well blended.

5.
fill + bake

Fill your prepared muffin pan wells with batter, about 2 tablespoons for each puff. Bake in the preheated oven for about 20 minutes, until puffy and just lightly browned. Remove from the oven and let cool for a few minutes. Eat while warm and enjoy with Brazilian Collard Greens with Beans! "Delicioso" (Day-lees-eeh-oh-soh)!

Surprise Ingredient: Cassava!

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Photo by WS-Studio/Shutterstock.com

Hi! I'm Cassava!

"My ancestors originally came from South America and Portuguese traders brought some to Africa. Cassava root is popular in South American and West African cuisine. You can find "casabe" or cassava bread in South America and Caribbean islands and in Columbia and Cuba, they make their "buñuelos" (doughnuts) with cassava flour. In Ghana and some other West African countries, they use cassava to make "fufu," a spongy dough that is dipped into soups and stews. And, did you know those boba or tapioca pearls in your bubble tea are made from cassava root?!"

History & Etymology

  • Cassava (M. esculenta), also known as manioc, tapioca, or yuca, is a woody shrub from the spurge family. It originated in South America and is native to Brazil and certain areas of the Andes Mountains. The first to grow cassava may have been the Maya on the Yucatán Peninsula. Cassava was brought to Africa in the 16th century, immediately becoming one of the most important crops. 
  • Cassava can be found in tropical regions around the world today. It grows on fertile, well-drained, moist soil in frost-free areas. Cassava is cultivated because of its edible root (tuber). Cassava roots are also used in animal feed and many laundry starches.  
  • Cassava root can be used to produce non-grain ethanol as a biofuel. China is the largest producer of cassava-based biofuel.
  • The word "cassava" comes from the mid-16th century French "cassave," Spanish "casabe," or Portuguese "cassave," from a Taino (Arawakan) word, "caçabi."

Anatomy

  • Cassava grows as a shrub that is about 12 feet high. It produces multiple light-green or reddish branches.
  • The roots grow in clusters; each root is long and tapered, 6 to 12 inches long, like a slender sweet potato. The clusters can weigh 15 to 30 pounds. 
  • Cassava root has naturally occurring cyanide compounds, similar to almonds, bamboo shoots, lima beans, soy, and spinach, and the stones or seeds of stone fruit, like apricots and peaches. Thoroughly boiling the cassava in water successfully reduces the level of toxicity.
  • Some cassava species are bitter, and others are sweet. Sweet cassava contains much less of the toxins than the bitter varieties, but the bitter ones attract less pests. While African and South American cuisine uses both, the sweet varieties are found more often in the United States. 

How to Buy & Use

  • The sweet variety is what you typically find in stores. Fresh cassava or yuca is sometimes seen in larger grocery stores and is often available in African, Asian, and Latin markets. Look for firm roots without bruises or cuts on the skin. It has a waxy coating to preserve it. You may also be able to purchase it peeled and frozen. 
  • Store cassava in a cool, dry place for no longer than two weeks. You can peel it, cut it into pieces, put it in water, and store it in the refrigerator for about a week, changing the water daily. You can also put the peeled, cut-up cassava in the freezer.
  • The skin resembles bark and contains most of the cyanogenic glycoside, linamarin, so you must remove the peel and the thin white layer just underneath it before cooking and eating. If there are a few brown streaks in the flesh, cut those out, as they are signs of spoiling. If there are too many streaks throughout, it is not fresh enough to eat and should be thrown out. 
  • Soak the cassava in water for about 20 minutes before cooking, then discard the water. Since raw cassava is not edible, it has to be properly cooked before it can be eaten. Thoroughly boiling it is the typical method. 
  • You can also find cassava root in the form of flour. "Farinha de mandioca" is Brazilian cassava flour. It comes in two forms, "branca" (or white) and "torrada" (or toasted).
  • Cassava flour can be used to prepare breads, chips, flakes or as an ingredient in soups, stews, or meat dishes. 
  • Tapioca is the powdery or pearl-like extract of the dried cassava root. It is used to make sweet puddings or baby food due to its neutral taste. Pearl tapioca is added to Asian desserts and drinks, like bubble or boba tea. 

Nutrition

  • Cassava root is higher in energy-producing carbohydrates but lower in protein, vitamins, and minerals than corn and rice.

What is "Pão de Queijo"?

Photo by rocharibeiro/Shutterstock.com
  • "Pão de Queijo" (Pown deh kay-zho) means "bread of cheese" or "cheese bread" in Portuguese.
  • Manioc, a root plant also known as yuca or cassava and better known in supermarkets in the United States as tapioca, was a common staple during the Portuguese colonization of Brazil. This root was peeled, grated, soaked, and dried to make a wide variety of what are now traditional Brazilian foods. The residue of this process, considered inedible by landowners and other wealthy people, was a fine white powder or starch. 
  • Enslaved people in Brazil gathered this residue, shaped dough balls from the starch, and baked them. No cheese or milk was added at that time. At the end of the 19th century, after slavery ended, other foods were made available to the Afro-Brazilian population, and in the state of Minas Gerais, the center of dairy production in Brazil, cheese and milk were added to these balls of starch, creating "pão de queijo"!

Let's Learn About Brazil!

Photo by IrenaV/Shutterstock.com (Rio de Janeiro with Christ the Redeemer statue and Sugarloaf Mountain)
  • The Federative Republic of Brazil is the largest country in South America. It is in the central-eastern part of the continent on the Atlantic Ocean. Brazil consists of 26 states and a federal district. 
  • Brazil shares borders with every other South American country except Chile and Ecuador. To its north are Venezuela, Guyana, Suriname, and French Guiana. It borders Colombia in the northwest. Uruguay is south of Brazil, and Argentina and Paraguay are southwest. Bolivia and Peru are on its western border.
  • Portugal colonized this part of South America in 1500. Brazil declared its independence from Portugal in 1822, becoming official in 1825. Sept 7
  • The government is a federal presidential constitutional republic with a president, vice president, legislature, and supreme court. The country's currency is the Brazilian "real" (pronounced HAY-al). 
  • Brazil's total area is 3,287,956 square miles and spans four time zones. Worldwide, it is the fifth largest country. Brazil's population is seventh in the world, with over 200 million people. The capital of Brazil is Brasília, and the largest city is São Paulo.
  • The official and national language is Portuguese. More people speak Portuguese in Brazil than in any other country. Numerous other languages exist in Brazil, including over 200 indigenous languages.
  • Because of its size, Brazil's geography is very diverse. It has plains, highlands, hills, mountains, plateaus, lakes, rivers, and rainforests. About 60 percent of the Amazon rainforest is in Brazil, along with almost two-thirds of the Amazon River. The country has 4,655 miles of coastline along the Atlantic Ocean. 
  • The Pantanal is the world's largest tropical wetland covering between 54,000 and 81,000 square miles. Iguaçu Falls, on the border of Argentina, is taller than Niagara Falls in the United States and wider than Victoria Falls in Southern Africa.
  • The country is rich in natural resources, and its economy is fueled by agriculture, mining (metal ore and gems), and automotive, food, and other industries. It is the world's largest producer of coffee, oranges, soy, and sugarcane. 
  • Brazil is the most biodiverse country in the world, with over 70 percent of all listed plants and animal species. The jaguar is the national animal. The piranha is a well-known fish found in the Amazon River.
  • Brazilian culture has been influenced by the cultures and traditions of its indigenous people, its Portuguese colonists, other European immigrants, Africans, and more recent Japanese, Arab, and Jewish immigrants.  
  • Brazilian music styles from Rio de Janeiro, like the samba and the bossa nova, are recognized in many other parts of the world. Different forms of the samba are heard during Brazilian Carnival, the most popular holiday in Brazil, celebrated on the Friday before Ash Wednesday and Lent. 
  • "Feijoada" (black bean and pork stew) is considered the national dish. Coffee is the national beverage.

What's It Like to Be a Kid in Brazil?

  • Because Brazil is below the equator, kids get out of school for summer vacation in early December and return in early February. 
  • The sports kids may participate in are soccer, volleyball, Brazilian martial arts, and swimming. Other games include "queimada," (a dodgeball game) and "bola de gude" (marbles).
  • There are several parks and beaches in Brazil for families to enjoy together. Other fun activities include riding the little red train up Corcovado Mountain to the 125-foot Christ the Redeemer statue or taking a cable car up to iconic Sugarloaf Mountain, a cone-shaped mountain, rounded at the top, like a refined loaf of sugar. Kids can visit sea turtles at a beach or over 500 bird species at the Parque das Aves near Iguaçu Falls. 
  • Kids may have a sandwich or French bread and butter for breakfast with chocolate milk or "pingado," a drink of steamed milk with a splash of coffee. They may eat rice with beans and meat and a salad for lunch. 
  • Favorite snacks in Brazil include "pão-de-queijo" (cheese bread or bun) and "coxinha" (deep-fried dough with shredded chicken filling).
  • Popular sweets and desserts are "brigadeiros" (chocolate fudge balls), "paçoca" (peanut candy), and "bolo de rolo" (roll cake with guava jam).

THYME for a Laugh

Did you know tapioca is a starch made from the cassava root? 

Some people love tapioca and some find it to be off-pudding!

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