Pão de Queijo with Manioc Flour and Cheese
Soft, chewy cheese bread made with cassava flour, perfect for a snack or side dish. This brazilian ready in about 45 minutes pairs manioc flour, grated cheese, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 cup manioc flour
- 1/2 cup grated cheese
- 1/2 cup milk
- 2 large eggs
- 2 tbsp, melted butter
- 1/4 tsp salt
- for greasing oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with oil.
- Step 2: In a bowl, combine 1 cup manioc flour, 1/2 cup grated cheese, and 1/4 tsp salt. In a separate bowl, whisk 1/2 cup milk, 2 large eggs, and 2 tbsp melted butter until smooth.
- Step 3: Gradually add wet ingredients to dry ingredients, mixing until a dough forms. Adjust with a splash of milk if too dry or manioc flour if too wet.
- Step 4: Drop tablespoon-sized portions onto the baking sheet, spacing 1 inch apart.
- Step 5: Bake for 20-25 minutes until golden brown and puffed.
- Step 6: Let cool 5 minutes before serving.
Frequently asked questions
How long does Pão de Queijo with Manioc Flour and Cheese take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pão de Queijo with Manioc Flour and Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep manioc flour from drying out.
Can I substitute ingredients in Pão de Queijo with Manioc Flour and Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pão de Queijo with Manioc Flour and Cheese for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pão de Queijo with Manioc Flour and Cheese?
Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! So simple yet authentic. The manioc flour made them light and airy—nothing like store-bought. My kids beg for these for snack time.
- ★★★★★
Finally found a recipe that captures Rio's magic. The cheese-to-flour ratio is spot-on, and they stay soft for days. Made them for my daughter's birthday party—huge hit!
- ★★★★★
These pão de queijo are perfect! The manioc flour gives that authentic chewy texture, and the cheese melted beautifully. My whole family devoured them at breakfast.
