#tapioca flour

Brazilian Cheese Ball ( PÃO DE QUEIJO)

4 cups tapioca flour

1 1/4 cups milk

1/2 cup water

6 tablespoons oil

1 1/2 cups grated parmesan cheese

1 cups shredded Mozzarella cheese

2 large eggs

2 teaspoons salt

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

Add the tapioca flour a stand mixer. Once milk mixture boils, pour over flour. Mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. 

 Then add the cheese, a little at a time, until fully incorporated.The dough is supposed to be soft and sticky. 

To shape the balls, wet hands with cold water and use a spoon to scoop and shape balls a little smaller than golf-sized.

Bake on parchment paper sheet at 400F 15-20 minutes until golden and puffed.

Notes

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.