Cheese-Stuffed Tapioca Flour Buns with Mozzarella and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, chewy Brazilian cheese buns combining tapioca flour with mozzarella and Parmesan for a cheesy, gluten-free treat. This Brazilian recipe (gluten free), ready in about 40 minutes, pairs water, whole milk, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 Brazilian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. In a small saucepan, combine 1/2 cup water, 1/2 cup whole milk, 1/4 cup olive oil, and 1 tsp salt. Heat over medium heat until the mixture boils and is hot to the touch.
  2. Step 2: Remove from heat immediately and stir in 2 cups tapioca flour until fully incorporated into a sticky dough. Let cool for 5-10 minutes.
  3. Step 3: Add 2 large eggs one at a time into the dough, mixing well after each addition until smooth and elastic.
  4. Step 4: Stir in 1 cup grated mozzarella cheese and 1 cup grated Parmesan cheese until evenly distributed.
  5. Step 5: Shape the dough into 12 small balls using your hands or a spoon and place them on the prepared baking sheet.
  6. Step 6: Bake for 20-25 minutes until the buns are puffed and light golden brown. Serve warm for best chewy and cheesy texture.

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