Like I mentioned, as a vegetarian in Brazil, you will probably end up eating a lot of bread and cheese. And nothing combines those two quite like pão de quiejo. Pão de quiejo is a cheese bun that is usually eaten with breakfast or as a snack. It has cheese baked right into the dough, which incidentally is made with cassava (tapioca) or corn flour. Why does this matter? Because while the outside of the bun is crunchy just like any other, the inside is extra-chewy, moist and delicious. And since the cheese is baked into the dough, every bite is salty and flavorful. While most of these buns are small in size (about the size of a mini muffin), occasionally, I’ve come across larger ones (pictured) that would probably be best enjoyed with a friend. These treats are so popular in Brazil, that there is a chain called Casa do Pão de Queijo that is dedicated to serving these little treats all over the country. There are several options for you to enjoy these at home too. The first is to find a Brazilian bakery close to you because they are sure to make these. If not, then head to a Brazilian or South American grocery store. You can find ready to use packages of pão de queijo mix where all you need to do is add water and eggs. The most popular brand is Yoki. If you want to go the old fashioned way and make them from scratch, here’s a great recipe I found from Sonia-Portuguese.
What You Need:
1 cup of water
1 cup of milk
1/2 cup of oil
1 tsp salt
1 pack of tapioca flour* (450g/1lb)
2 to 3 eggs
1 cup of grated parmesan cheese (you can use any other hard cheese you like)
What to Do:
Preheat the oven to 350˚ and keep a greased or lined baking tray to the side.
In a large saucepan, bring the milk, water, oil and salt to a boil. Remove from the heat and add the tapioca flour, mixing well with a wooden spoon until the mixture has cooled down.
Transfer to a bowl and add the eggs, kneading with your hands. Add the cheese and keep kneading until the dough is smooth.
Grease your hands and roll about 1 tbsp of the dough at a time into balls. Line onto the baking sheet.
Bake 20 minutes until golden brown. Makes about 70 rolls. Serve warm.
*According to this article from The Cook’s Thesaurus, tapioca flour =tapioca starch=cassava flour=yucca starch=alidon de yucca.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.
Everybody should try Pão de Queijo one day! It should be mandatory!
Soooo good!
Amazing gluten free treat!! I can’t make these fast enough for my family!!! They are all addicted to these little rolls!! I also use the dough to make the best pizza we have ever had!!!
The pizza idea is great! I’m going to try that soon!