Mochi Cheese Puffs (pão de queijo)

Tuesday, 11 February 2014

If you love mochi, read on.


Just in case you're wondering why these puffs are also called 'pão de queijo', they are supposedly Brazilian in origin, but here in Singapore, we may be more familiar with these being sold in Japanese bakeries (Sun Moulin, Provence, etc). Now I am not one who will stinge on food, but when I realised that I've been paying $2.80 for 3 small mochi balls at these establishments, I realised that this is a perfect example of why people actually make it a point to bake at home!

Blend and Bake.

This recipe seems way too simple, and I admit that until I bit into the first puff, I was not convinced that this will yield what it promises, but it did! 

When I gave the Mooboys a dozen puffs to try while I wash the blender, measuring cup, spatula and scoop, I was given the bonus of the empty plate to wash as well, so - yes, they apparently are that good.

Mochi Cheese Puffs (Pão de Queijo)

Adapted from: Rasa Malaysia

Prep time: 10 min
Bake time: 20 min
Yields: 14 - 16 puffs

Ingredients:

  • 1 large egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups | 170 gr tapioca starch
  • 50 gr mozzarella / cheddar cheese
  • 50 gr parmesan cheese
  • 1 - 2 tsp salt
Note: Do not be tempted to put in more cheese than stated. Too much cheese will render the puffs heavy and harden its texture.

UPDATE

Please note that the temperature stated is for use in a conventional oven, based on 12 mini puffs.

These Mochi puffs can also be 'baked' in an Airfryer. When using the airfryer, due to the lesser quantity per batch, the temperature should be reduced to 180 deg C, and baked for 15 minutes. You can add on baking time if the puffs are not browned enough, but if it's burnt, there's no salvaging it.

Method:

1. Preheat oven to 200 deg C.

2. Put all ingredients in a blender and give it a stir so that it is well combined. Blend at low speed till smooth. If you choose to pre-make this, the batter can be stored in the fridge in an air tight container for up to 5 days.


3. Grease a mini muffin tin generously. If you use a silicone tray, leave this step out. Drop a spoonful of batter to the brim. I used an ice cream scoop, which ensures more or less the same sized puffs. How did I ever bake without one last year? It's one of the most versatile tools to have in the kitchen! (Thanks Diana - part of my Christmas gift is very well utilised!)



4. Bake for 20 min in the preheated oven, until puffy and golden brown.


5. Tear it apart to see the cheese stretttttchhh...


6. These keep up to 2 days in an air tight container at room temperature, but I guarantee you - they won't last untouched that long.




MummyMoo





69 comments :

  1. They look absolutely delicious. I must try it sometime. Thanks for sharing!

    ReplyDelete
    Replies
    1. Hi Mamamilo!

      Thanks for dropping by and contributing to the quickfix link! :)

      Delete
  2. the bottom of my cheese puff did not collapse inwards. Any idea why?

    ReplyDelete
    Replies
    1. Hi there,

      It's not supposed to collapse inwards.

      Delete
  3. Can the tapioca starch be replaced by potato flour or corn starch?

    ReplyDelete
    Replies
    1. Hi Anette,

      I did not try with any other flour, but the tapioca gives it the 'stretchy' texture. Perhaps potato flour will be a better substitute than corn starch should you not be able to find any tapioca starch.

      Delete
    2. 1 more question.... No need baking soda???

      Delete
    3. 1 more question.... No need baking powder...???

      Delete
    4. No need baking powder or soda.

      Delete
    5. Can arrowroot powder to be replaced tapioca flour in this recipe?

      Delete
    6. Annette,

      I have no idea.

      Delete
  4. My mixture of batter is thick and hardly to be blend, and the texture is not stretchy like yours. Any idea what is wrong?
    2/3 cups of milk is equal to 85g of milk, 1/3 cup of olive oil is 43g of olive oil? Am I right?

    ReplyDelete
    Replies
    1. Hi ck,

      1/3 cup of olive oil

      2 2/3 fluid ounces

      5 tablespoons + 1 teaspoon

      = 79 ml

      2/3 cup of milk

      5 1/3 fluid ounces

      10 tablespoons + 2 teaspoons

      = 158 ml

      Delete
    2. Oh, then I have not enough milk and olive oil......
      Will try again later

      Delete
  5. Hi, do you use top heat only or top & bottom heat for the oven?
    Thanks!

    - jess

    ReplyDelete
    Replies
    1. Hi Jess,

      I use normal top and bottom heating, but I put the tin on a baking tray in the oven.

      Delete
  6. Thanks for your reply! :)

    ReplyDelete
  7. Dear mummy Moo ...

    I followed the recipe as stated above but my mixture is quite watery ...
    Mind to guide me ?

    ReplyDelete
  8. Mummy moo,

    I did blend at low speed . Do i need to sieve the tapiaco starch/flour ?
    I forgot to add in salt -sotong me !!
    BTW, i did share your recipe in my fb and mentioned your kindness for sharing

    ReplyDelete
    Replies
    1. Thanks for sharing!

      You don't need to sieve the tapioca starch. Blend at low speed, and make sure all the ingredients are well mixed. Try again?

      Delete
  9. Based on your calculations , olive oil is 70 ml and milk is 158 ml ..am i right ? I was using extra virgin olive oil and could you please describe how is the texture like ???
    Thanks

    ReplyDelete
    Replies
    1. It's crispy outside and chewy inside.

      Delete
  10. I will give it a try again ...Thanks for replying

    ReplyDelete
  11. wow, it's too simple (and delicious looking) to be true..going to try it today. thanks for sharing!

    ReplyDelete
    Replies
    1. Hi yoges!

      Let me know how it goes! :)

      Delete
  12. Hi, I don't have cheddar/mozzarella, so I used 100g of parmesan. I also substituted tapioca starch with potato starch. All wet and dry ingredients are measured correctly, and I mixed them using manual hand whisk (gently). But the batter was quite runny though, and when it was in the oven it looks like it was 'boiling' rather than baked. As such, it did not rise to become puffy. Do you have any idea/suggestions what could go wrong?

    ReplyDelete
    Replies
    1. Hi there,

      Tapioca starch, when mixed with water, give baked things a chewy and/or crisp texture. It doesn't have the same properties as potato starch. In addition, mozzarella and cheddae cheese gives it that chewy and gummy texture when you bite into it, and helps to bind the batter together. Parmesan cheese melts differently, as it is used more for flavouring rather than texture.

      Perhaps you can try again using tapioca starch. I would recommend using either mozzarella or cheddar with the parmesan cheese. Even emmenthal or mixed grated cheese (sold in packs) will work.

      I hope this helps.

      Delete
    2. Another thing - try to use a blender on low speed, till mixture becomes like a thick milkshake. Thick batter is better.

      Delete
  13. Hi! I only have mozzarella and cheddar but not parmesan. Wonder if you believe it will work? Thanks for your help.

    ReplyDelete
    Replies
    1. Yes it will! But I recommend Parmesan for the cheesy taste and wonderful smell :)

      Delete
    2. I waited till I bought parmesan (but only had parmesan powder), and made it just now. I had 36 mini puff coz I guess I had a much smaller tin size. Sadly, it was over baked coz at the crucial moment, about 10 min into baking, I had to go attend to my baby and could not watch out for the done-ness. In all I baked 16min. It ended up very crispy on the outside and only very slightly chewy on the inside. So sad... will try again soon! Thanks for sharing your recipe and for your advice. I could smell the Parmesan fragrance :-)

      Delete
    3. My pleasure! Do try again and let me know. They are very heat sensitive and different ovens work differently. Better luck next time :)

      Delete
    4. Oh I forgot to mention my kids prefer sweet mochi so I substituted the salt with 2 tbsp of sugar instead. Next time I'll add 3 or even 4 tbsp sugar as it wasn't very sweet.

      Delete
  14. Looks delicious!
    For the milk. What kind of milk you used? Full cream, fresh milk, low fat milk, evaporated milk? Please advise.

    Can I substitute flour with rice flour?
    Thanks thanks

    ReplyDelete
    Replies
    1. You can use any kind of milk (except condensed milk or powdered milk) you like. For evaporated milk, mix with water first, in the ratio of 1:3 - 1 part evaporated milk to 3 parts water.

      Rice flour will not give it the stretch mochi texture. I will not recommend it - as the puffs will come out hard.

      Delete
    2. i tried yesterday and it was good! thanks mummymoo
      i added mixed herbs in half of the batter and it came out so so aromatic! thanks again! i wonder if cream cheese can be added in like a 3 cheese mochi :)

      Delete
  15. Hi mummies, just want to confirm is 170 gram of tapioca starch or 11 / 2 cup? Cause 1 11 / 2 cup is about 280 gram. Thanks

    ReplyDelete
    Replies
    1. Hi Gene,

      It's scant (not filled to the brim) 1.5 cups, because 1.25 is too little. For best results, please use a scale. Hope this helps!

      Delete
  16. Hi mummymoo,thanks for sharing your recipe! I wonder if this modification will work: omit the cheese,blend other ingredients,scoop into.muffin tin,pump in kaya before baking. Do u think it would result in kaya puff? Thank you!

    ReplyDelete
    Replies
    1. Hi Elaine,

      I wouldn't recommend it. Kaya is heavy and will not allow the puffs to rise. Maybe you can try after they are baked... but I don't think cheese + kaya is so great of a combination.

      Delete
  17. hi, can i subtitute olive oil with sunflower oil or melted butter?

    ReplyDelete
  18. I bought from a store and it had sugar on it.. Any idea how do I bake those?

    ReplyDelete
    Replies
    1. Dip in butter and roll in fine sugar.

      Delete
  19. I made this and its taste nice once it cool down but why got hardened in the next morning?

    ReplyDelete
    Replies
    1. Yes, it's best ro consume on the day itself.

      Delete
  20. Why it sink in the middle? What's wrong?

    ReplyDelete
    Replies
    1. Did you open the oven door before the 10-minute mark?

      Delete
  21. is it possible to use mochi flour instead of tapioca starch? how is it mochi without any mochi flour? Unless...is tapioca starch mochi? I'm confused lol

    ReplyDelete
    Replies
    1. Hi Cheryl,

      Mochi flour is made from tapioca flour.

      Delete
  22. Hi, I tried but my batter is watery. Any idea why? Too much oilve oil or milk?
    My puffs all have a hole inside and it double the size of yours.....

    ReplyDelete
    Replies
    1. the puffs are supposed to be hollow inside with a hint of stretchy filling. If you follow the measurements as per the list above, batter should be the consistency of milkshake.

      Delete
    2. I also used mini muffin pans. The recipe will not allow the puffs to inflate to double the size without it bursting. Did you follow exact measurements?

      Delete
  23. Hi there, will you be able to advise me on the measurements in grams instead of cup? And also if I would like do a chocolate one, do you also have the recipe to share?

    Thank you!

    ReplyDelete
    Replies
    1. I always use google. Simply search cups to grams conversion.

      http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter

      Delete
  24. thank you very much. how about the chocolate version for the Mochi? would you happened to have the recipe?

    ReplyDelete
  25. Hi Mummy Moo,

    Thanks for sharing this recipe. Please advise if I can omit the salt because I find it very salty. Next, my texture is nothing like yours.so stretchy. Instead mine is like "kuih" inside but hard & burnt outside (I use 180 degree c & 10 mins). Can we add filling (chocolate, blueberry jam) inside? Thanks for your advise in advance.

    ReplyDelete
    Replies
    1. Hi San San,

      Yes - you can omit the salt, but it won't be savoury - it will be rather bland.

      Did you use a conventional oven? If so, did you check your oven temperature using a thermometer?

      I would not recommend adding any filling as it will not rise. If you intend to add in the sweet filling AFTER its baked, please use a recipe for choux puffs instead.

      Delete
  26. Hi Mummy Moo,

    Thanks for replying. No, I am using a table top oven. I find this very salty & so I might try the choux puffs that you recommend. Shall keep you posted again. Thanks. :)

    ReplyDelete
  27. Hi can i omit the parmesan cheese??
    Thanks

    ReplyDelete
  28. Hi Regina,
    It's my first time dropping by your awesome blog. Oh! You have tans of treasure here for me to dig.. :D. Love your quick fix meals recipes ...a lot!

    These mochi cheese puff sounds great for my kids to bring to school as break time snack.
    Must try this soon! Thanks for sharing.
    I am your newest follower now :) have a wonderful weekend!

    mui

    ReplyDelete
    Replies
    1. Hi mui mui!

      Thanks for stopping by and leaving a comment :) The mochi puffs are best eaten fresh out of the oven as they tend to harden after a few hours. But still good!!

      Delete
  29. hi MummyMOO,

    may i know if i can use hand/electric mixer to mix the ingredients? i only have a baby blender at home, it's too small to blend the ingredients :P

    many thanks,
    carmen

    ReplyDelete
    Replies
    1. Hi Carmen,

      I'm afraid a mixer wouldn't yield the fine texture required. If you have a food processor at home, that would work too!

      Delete
    2. thanks MummyMOO, i'll try to blend in two batches using baby blendar. haha.. hope it works coz i want to bake this eagerly. lol

      Delete
  30. Hi mummymoo, i have try it... the outcome shape is nice. but i duno why the taste is bitter.... do you know why?thank you

    ReplyDelete

 

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