Pão de Queijo

Makes about 20 rolls


  • Milk — 1 cup
  • Oil or butter — 1/4 cup
  • Salt —  1/2 teaspoon
  • Yuca (cassava) flour — 1 pound
  • Eggs — 3
  • Grated parmesan cheese — 1 cup
  • Modern Brazilians can purchase packaged mixes or buy pão de queijo from street vendors, but homemade is best. Serve with coffee for breakfast.

    Argentinians make the same cheese buns, but they call them chipás.


  1. Preheat oven to 375°F. Bring the milk, oil or butter and salt to a boil in a large saucepan over medium-high flame.
  2. Remove from heat and slowly whisk in the yuca flour until it forms a smooth batter. Set aside to cool somewhat, 10-15 minutes.
  3. Beat in the eggs one at a time until they are fully incorporated, then stir in the parmesan cheese.
  4. Form 2 to 3 tablespoons of the batter at a time into balls with moistened hands and set on a lightly greased baking sheet. Bake until puffed and golden brown, 15 to 20 minutes. Serve hot.

Pão de Queijo Variations

  • Try using different types of grated cheese.
  • Add a pinch of dried oregano or basil to the batter.
  • Cornstarch is sometimes substituted for the yuca flour.
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