A few weeks ago, SuperHub and I drove to Atlanta and met our most dear friends for dinner at Fogo de Chao, a Brazilian Churrascaria. They brought bread to the table, and where I was expecting to see some plain ol' bread were these little babies. They are the consistency of Japanese Mochi in that they are chewy and light. They are also delicious. And addictive. I definitely ate a few... baskets full.
When we got home, craving led to Googling which led to recipe testing which led me here. Phew!
The best part of this recipe is the use of a blender, which makes it a drop and pulse situation. Love it!
And after the blending, you end up with a batter that can be stored in the fridge to be baked up to a week later.
What the what!? Why am I just making and eating these at the age of 34?? Sheesh!
So here's what you need:
A mini muffin tin, grease that baby up. I used a paper towel and some olive oil because I'm not a big fan of cooking spray.
1/3 cup olive oil
2/3 cup whole milk
A little less than 1 1/2 cups of tapioca flour. (Did I mention these little miracles are gluten free? Score!)
1/2 cup of grated cheese, pack it down. I use a 2/3 combo of queso fresco and 1/3 of sharp cheddar
1 tsp. salt
Here's what you do:
Preheat your oven to 400F. Get out your trusty blender and throw everything in there. I pulsed a few times with everything in before I added the flour. Then I just pulsed to mix. Make sure you scrape the sides a few times. Pour into the mini-muffin tin, letting the batter come just under the top. (Whatever you don't bake, you can just toss in the fridge and bake off later in the week.) After about 15 minutes in the oven, start checking for a nice golden brown top. They puff up beautifully! Set on a cooking rack for about 3 minutes and then try to eat only a few so that you don't feel the shame of eating a whole batch.