This recipe was born out of one of my favorite kinds of prompts: someone I admire was finally coming to an event, and I wanted to make something welcoming. Nina usually leads the adult yoga class I go to and she was substitute teaching family yoga at the center this week and staying after for the potluck. She can’t have gluten or oats, and when I asked her for a prompt this past Wednesday class she’d said “savory”. And then I wanted to kind of flex and make a pastry she could eat.
These cheesy little bites are adapted from a Brazilian pão de queijo recipe shared by one of my coworkers, Matheus (thank you!!), but I subbed mochiko because it’s what I had on hand. The end result? Crispy-edged and chewy-centered, these guys disappear immediately. Our potluck at the Iyengar center is nut-free and gluten-free, but unfortunately I can’t say these are definitely kid-approved as the children in attendance couldn’t have cheese!
I’ll have to try again with some other children. They’re the best food critics, you never have to wonder what a child thinks of your food.
They disappeared so fast I barely remembered to snap a photo—always the best kind of compliment. I brought butter, thinking they might want a little something on the side, but it turned out to be completely unnecessary. These hold their own. Savory, stretchy, herby goodness that vanishes by the handful.
I’ll definitely be making these again!
Mochiko Pão de Queijo
Ingredients
- – 200g mochiko sweet rice flour or glutinous rice flour
- – 2 large eggs
- – 100ml milk
- – 100ml water
- – ⅓ cup olive oil
- – 200g mixed cheeses grated or crumbled (e.g., white cheddar, feta, Romano, tvorog)
- – 1 tsp salt
- – ½ tsp garlic powder
- – ½ tsp paprika
- – ¼ tsp black pepper
- – ¼ tsp thyme
Instructions
- – In a large bowl, mix mochiko with salt and any optional spices. If using a stand mixer, use the mixer bowl and the whisk attachment.
- – In a small saucepan, bring the milk, water, and oil to a boil. Remove from heat as soon as it foams.
- – Pour the hot liquid into the mochiko. Stir quickly with a wooden spoon. If using a stand mixer, switch to the paddle attachment and pour the liquid in slowly on medium speed (KitchenAid 3–4).
- – Allow the mix to cool slightly, then mix in eggs one at a time until fully incorporated. If using a stand mixer, increase speed slightly to whip in more air.
- – Gradually add the cheese, mixing until a smooth dough forms.
- – Shape dough into small balls and place on a parchment-lined baking tray. If you have a disher, use it for easy portioning.
- – Bake at 350°F / 175°C for 25–30 minutes, until puffed and golden. Serve warm or at room temperature.
Notes
– Nut-free and gluten-free by design, and customizable with whatever cheeses you have on hand.
