Po De Queijo (Brazilian Cheese Bread) – a delicious recipe with vegetable oil, salt, tapioca flour, Romano cheese, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
3
Preheat oven to 350 degrees F (175 degrees C).
4
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.
5
Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.
782
kcal
Calories
54
g
Fat
47
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup half-and-half, 1/2 cup vegetable oil, 1 pinch salt, 2 cups tapioca flour, and more.
Yes, Po De Queijo (Brazilian Cheese Bread) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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