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1
Combine all of the ingredients marked with and heat up until just before boiling.
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2
You should aim to take the pan off the heat just as the sides are starting to bubble.
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3
Pour the mixture from the saucepan into a bowl containing the tapioca powder in one go.
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4
Mix it together with a pastry scraper.
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5
It's hot so be careful!
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6
!
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7
Add in the vegetable oil and mix.
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8
The mixture should become smooth and a little glossy as in the photo.
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9
From here on you should be able to knead the mixture easily by hand.
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10
When the mixture is glossy, add the egg and grated cheese in that order and mix.
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11
Roll the dough into a ball and cut into 4.
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12
For the plain flavour, you won't need to mix anything in, so set that aside and split it into 4 pieces and roll each piece into a ball as is.
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13
Go back to the remaining 3 quarters.
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14
Mix in 1 topping into each quarter and split into 4 again.
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15
When mixing in the curry powder your hands may get a bit dirty so leave this one until last.
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16
Once you have rolled your 16 balls they should look like this.
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17
From the top we have plain, black pepper, curry and basil flavours.
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18
Bake in an oven preheated to 190C for about 20-22 minutes to finish.
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19
These pao de queijo are particularly chewy and delicious when just out of the oven.
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20
If you leave them for a day, just pop them in the microwave for a little bit to get the chewiness back.
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21
I always use these ingredients (from left to right): grated cheese, curry powder, basil, and black pepper.
