Thursday, 3 April 2014

Pão de Queijo (Baked Mochi)

If you were following my old blog (Precious Moments) in 2009 till 2010, you will know that I was crazy over Pão de Queijo aka baked mochiI have attempted here,  here and here.  In fact, many of my fellow bloggers went on a mission to find "THE" recipe for it.

Some recipes used premix mochi flour and some added in potatoes and some used a mixture of flours.  All yield different results from those available in Sun Moulin or Provence.  (Subsequently, I found out from an exhibition, that they actually used a premixed flour that was imported from Taiwan)  Subsequently the fuzz died and it was soon a forgotten quest.

Until I found this simple recipe and I was once again tempted.

I was too lazy to heat up the oven so I used my air fryer instead.  After all, I have not tried "baking" something in it and was curious to the outcome.

Verdict: Texture is not as chewy as to what my memory holds as I haven't been back to those shops for a long time.  Also I think it will be bland if you don't add in salt which I did.

Overall, I will attempt this again and find out whether mixing with my kinako flour will yield a good result or not.

Before that, I have another recipe that is pretty similar.  Will try that out soon.

Source: Cooking with dog

What you need:

200g Tapioca Starch 
1 beaten Egg 
60g fresh grate Parmesan 

100ml Milk 
100ml Water 
3 tbsp Olive Oil

1 tsp salt


Heat milk, water, salt and olive oil until bubbles form at the side of the pot.  Remove.

Add into the starch and mixed with a spatula until combined.  When dough is cold enough to handle, knead by hand further.

Add in 1/2 of the beaten egg and mixed till combined.  Add the remaining egg and continue to mix till incorporated.

Add in cheese and mixed well.

Using an ice cream scoop, measure out the dough and briefly rolled into a ball.

Placed on a lined baking sheet and bake for 170°C for 20 mins.



  1. Hi, thank you for the recipe. Tried tonight but why after I leave on rack to cool down the whole thing flated. Inside the oven it was bloated so nice n round.

    1. How was the texture? Is it still wet? For mine to deflate it was cool down completely as it no longer warm.

  2. Is this 170 degrees celcius?

    1. Yes it is. Sorry for not being clear.


Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.