Korean Pao de Queijo Recipe
Korean Pao de Queijo Recipe – A delicious fusion of Brazilian cheese bread with a Korean twist! Made with tapioca flour, mozzarella, and parmesan cheese, these gluten-free cheese puffs are crispy on the outside and chewy inside. Perfect for a quick snack or breakfast!
Korean Pao de Queijo Recipe, is a delicious fusion of the traditional Brazilian cheese bread (pão de queijo) with a Korean twist. Made with tapioca flour, eggs, milk, and a blend of mozzarella and parmesan cheese, these chewy and airy cheese puffs offer a perfect balance of crispiness on the outside and a gooey, stretchy texture inside. Baked to golden perfection, this gluten-free treat is light, savory, and incredibly addictive. Whether enjoyed as a snack, breakfast, or paired with coffee or tea, the Korean Pão de Queijo is a must-try for cheese lovers and food enthusiasts alike.
Ingredients
- 350 g tapioca powder
- 2 eggs
- 3 g (4 pinches) salt
- 5 g (1.5 tsp) baking powder
- 250 ml milk
- 140 g mozzarella cheese
- 30 g parmesan cheese
Nutritional Information
- Calories: 120
- Protein: 5g
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Carbohydrates: 12g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 180mg
Directions
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In a bowl, beat 2 eggs with 3 g (4 pinches) salt. Add 350 g tapioca powder, 5 g (1.5 tsp) baking powder, and 250 ml milk. Mix well, then incorporate 140 g mozzarella cheese and 30 g parmesan cheese.
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Blend the mixture until smooth. Pour the batter into a low muffin pan, filling each mold.
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Bake at 200°C (392°F) for 20 minutes or until golden brown. Serve warm and enjoy!
