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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

- These bites were a hit at a community potluck with kids and adults alike. The garlic and paprika additions add depth, but the base recipe stands alone beautifully.
- Nut-free and gluten-free by design, and customizable with whatever cheeses you have on hand.