Chewy Manioc Cheese Puffs

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   Position rack in center of oven; preheat to 350F Coat a baking sheet with cooking spray.

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   2.

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   Place starch in a medium bowl.

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   Combine milk, oil and salt in a small saucepan and bring to a boil over high heat.

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   Pour over the starch and stir until crumbly and blended.

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   When the mixture has cooled slightly, stir in egg, egg white and cheese.

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   Knead the dough until smooth, 3 to 5 minutes.

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   It will be dry, yet hold together.

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    3.

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    Pinch off 1 tablespoon of dough at a time and roll into a ball.

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    Place 20 balls on the prepared baking sheet for the first batch.

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    Bake the balls until puffed and golden on the bottom, about 20 minutes.

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    Repeat with the remaining dough.

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    Let the cheese puffs cool for a minute or so before serving warm.

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    Tip:.

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    Notes: Tapioca starch, also called sweet manioc starch or tapioca flour, creates a pleasing chewiness when baked.

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    Potato starch is an acceptable substitute.

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    Both can usually be found with gluten-free products in most health-food stores or large supermarkets.

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    Tapioca starch is also available in most Asian markets.

* Per serving · 4 servings · Values may vary.

No additional tips available.