Baking

Pao de Queijo

These Parmesan Popovers, known as Pão de Queijo in Brazil, are infamous with locals and tourists alike. You’ll find them in almost any bakery across the country. There are many variations on the recipe, but this is one of the easiest to make and it gives you a perfect moist and chewy center – the bread’s classic trademark. One of the key ingredients is povilho azedo, or sour starch, which is a flour made from cassava. Although not readily available in the US, it can be ordered online at international grocers like Amigo Foods.

Ingredients

  • 1 17.6oz/500g package of Yoki Sour Starch (Povilho Azedo)
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup canola oil
  • 1/2 cup parmesan cheese
  • 1 teaspoon salt

Directions
Preheat the oven to 350º. In a blender, bring all the ingredients together and blend until smooth. Pour the mixture equally into the cups of a large greased muffin pan – filling them only half way. Bake for 30-35 minutes or until a light golden brown. The popovers should nearly triple in size. Serve warm and enjoy.