Bite Into a World Cup Snack of Brazilian Cassava and Cheese Buns

Pao de queijo is a favorite Brazilian treat that is not only highly addictive but also very easy to make. Celebrate the World Cup with a warm batch of these delicious cheese buns. (Photo courtesy of Petty Elliott)

Cassava, locally known as singkong, ketela pohon or ubi, is a staple food in Indonesia, though it is originally from Central and South America.

Cassava is a source of carbohydrates in many developing tropical countries, after rice and corn. The leaves are often used as a side dish in local cuisine, such as sayur ubi tumbuk, which is famous in Padang, West Sumatra, consisting of delicious vegetables with layers of flavorful herbs and spices such as lemon grass, ginger, chilies and coconut milk. 

Cassava tubers are also delicious when steamed, boiled or deep-fried. Many Indonesian dishes use cassava from simple singkong goreng (deep-fried cassava), to tape (fermented cassava), which is normally served as dessert. 

This versatile vegetable is ubiquitous in Indonesian supermarkets where it can be purchased it its natural form or dried. 

Cassava in Brazil

Thursday marked the beginning of the FIFA World Cup in Brazil, where football fans from around the world filled the streets and stadiums in support of their favorite teams. 

I wish I could visit Brazil — not necessarily to watch the football but to learn more about the country’s cuisine. 

A friend told me that Brazilian dishes were deeply influenced by European and African cooking, reflecting the country’s mix of immigrant populations and its indigenous people. 

Interestingly, the South American country and Indonesia share a number of common ingredients for our cuisines, including coconut, papaya, passion fruit, pineapple, guava and of course cassava.

Last year I had the privilege of  sampling a magnificent Brazilian dish called pao de queiko, a mouth-watering cheese bread made of cassava flour. Despite its rubbery texture, the flavor was enjoyable, and the best part is: it is gluten free — a perfect treat for those allergic to wheat. 

For this week’s recipe, I have prepared  pao de queijo, because the dish is easy to make and very palatable. 

You can enjoy as it is, or served with a simple salad. 

Brazilian cheese bread (pao de queijo)

I personally used more cassava to
make larger pieces, compared to pao de queijo’s classic form of approximately 2-centimeter balls. I also decided to use extra virgin olive oil, which is not included in the original recipe. 

Be warned: these buns are very addictive! However, it’s important to use plenty of natural cheese to make this bread properly. Also, add one teaspoon of freshly ground black pepper into half of the mixture to give it a spicy flavor. You can use cheddar, mozzarella or Parmesan cheese. Also remember to freeze the buns first before placing them in the oven. The following ingredients make 30-35 pieces.

Ingredients:

350gr of tapioca flour; 250gr of grated strong or mature cheddar cheese (you can use one type or mix different types of cheese if you like) 100 ml of extra virgin olive oil, 100 ml of full cream milk; 2 eggs; 1 teaspoon of salt (if you like salty food you can add a little bit more)

Directions:

1.In a medium pan, bring to a simmer: oil, milk and salt. Let it cool down for five minutes, and then mix it well with the tapioca flour with using a wooden spoon. Don’t worry if the mixture looks a bit dry for now.

2.Add the eggs and mix them well. Now the dough should become nice and smooth.

3.Mix the cheese and mix well. You can make buns that are 4-5 centimeters in diameter.

4.Put the buns in a plastic container and place them in the freezer until you need them.

5.Pre-heat the oven to 160° C. Place the frozen buns on a baking tray and place in the oven for 25 minutes. Don’t over bake them, otherwise they will become too hard. Usually they are at the best when they are still a bit pale outside. Serve warm.

By Petty Elliott on 12:40 pm Jun 15, 2014