Pilipino Pantry: Pão De Queijo


I gotta hand it to Manila, on occasion I get miffed because I try so hard to champion her and she will sucker punch me with a two hour car ride for five kilometers. Or be out of stock of my favorite pens in every Miniso I visit. Other times, she just has your back. I walk through her aisles and she totally redeems herself. She can pull through for the win!

Years ago we used to eat at this Brazilian BBQ restaurant that had some of the best meat I have ever enjoyed. What I loved even more than the meat was the cheesy chewey cloud bread called, Pão De Queijo. Hot damn, there is nothing better than popping a freshh pão de queijo in your mouth. A friend who lived in Brazil shared her legit recipe with me and what do you know? One of the three ingredients, cassava starch, is naturally occurring in most leading grocery stores in Manila. I had no clue! I was buying at Healthy Options for an exorbitant price until I found these bags for less than 100 php. Bonus, they are gluten free!   DSC02119Without further adieu, our next Pilipino Pantry recipe:

Pão De Queijo

  • 2 Packs of cream cheese (250 grams)

  • 150 Grams or 1 1/2 Cups grated cheese (parmesan, romano or cheddar)

  • 300 Grams cassava starch (3 packages shown above)

Mix well and bake for 10 minutes at 180C.

*They can also be mixed and then frozen in rolled balls and baked at a later time. For a Filipino twist, keso de bola would be awesome as the cheese substitute.

Cassava starch, parmesan and cream cheese
The mixture will combing and pull from the edge of the mixer
The dough should be tacky but not wet and should not stick to your hands when rolling

Previous Pilipino Pantry Posts:

Other Brazilian flavors in The Philippines: this mural in STOBOSA which was inspired by the Favelas in Rio. dsc02101

2 Comments Add yours

  1. Micah says:

    Amber–you could not have timed this better! I just had these very recently, but I didn’t know their name–I was just told they were a Brazilian cheese bread. I’ve been dying to try them again. Yay for a recipe I can do on my own. Now, to figure out where I can find cassava here. You’ve inspired me to go exploring.

    Liked by 1 person

    1. amber says:

      This makes me happy to hear. Would love to see Polands version of cassava starch/tapioca starch.


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