If you want to know the origins of pão de queijo, click here

The Recipe  (thanks go to Dora Alice Corwin for her suggestions on how to improve the presentation of the recipe).

Makes 2 dozen appetizer-sized balls.

Preheat oven to 375. Boil the following until white foam appears (on stove or in microwave):

1. 1/2 cup of vegetable oil (if you have an issue with your cholesterol, use 1/3 cup)
   

2. 1/3  cup of water
   

3. 1/3 cup of milk
   

4. 1 tsp salt (it really depends on the type of cheese you are using. E.g., not needed if using parmesan as it is very salty already)
   

Add this hot mixture to 2 cups of tapioca starch (note * below). Mix well with a wooden spoon and let rest until it cools down. Mix in 2 eggs and about 6 ounces of grated hard cheese (**). Then knead it until you get a gooey, sticky mass (***).

To form balls, lightly cover hands with grease, use a teaspoon and quickly roll into ball shape as best you can (they will smooth out during baking). Each ball should be about 1- 1/2 inch in diameter. Bake on a very exceedingly lightly greased sheet or on parchment paper.

Bake for 15-20 minutes, depending on size, until tops begin to brown.

Notes:

*: tapioca (mandioca in Brazilian-portuguese) is also called manioc, yucca, or cassava. The Canadian chain Bulk Barn carries, to my surprise, manioc starch (which looks like a clear white thin powder).

**: Since cheese is bloody expensive here in Canada, I have tried the cheapest cheddar cheese (old or mild) I could possibly find. It works great! But if money is not your problem, you may try parmesan instead. May I also add that if you have an issue with your cholesterol, try some light cheddar.

***: the kneading of the dough is the most important step in the process of making pão de queijo. You should only stop kneading when the dough becomes sort of elastic and smooth. And this requires some effort, believe me.