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Small cheese breads with a distinctively chewy texture — an essential part of Brazilian breakfast.
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Believed to originate in Minas Gerais, a state in south-central Brazil, these little cheese breads are made with tapioca starch (from cassava root) rather than wheat flour, giving them their uniquely chewy texture. Eaten at breakfast or snack time alongside coffee, they're such an everyday staple that Brazilian homes and cafés often have a fresh batch ready at any given moment.
Warm the milk, oil, and salt in a pot, removing from heat just before it boils.
Place the tapioca starch in a bowl and gradually add the hot milk mixture, stirring.
Once cooled slightly, add the egg and cheese, and knead well by hand (the dough will be sticky and elastic).
Roll the dough into bite-sized balls and arrange on a baking sheet.
Bake at 400°F (200°C) for 20-25 minutes until puffed and lightly golden.
Best enjoyed fresh and warm, though still delicious once cooled.