Servings: 4

1 egg, preferably at room temperature 1 egg, preferably at room temperature
1/3 cup olive oil ⅓ cup olive oil
2/3 cup milk ⅔ cup milk
Scant 1 1/2 cups (170 grams) tapioca flour Scant 1 ½ cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated Parmigiano Reggiano cheese ½ cup (packed, about 66 grams) grated Parmigiano Reggiano cheese
1 teaspoon of salt (or more to taste) 1 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin.
Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 15 to 20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.

Makes 16 puffs.  Makes 16 puffs.
The batter can be made ahead of time and stored in the refrigerator. I find that allowing the batter to chill for a while before baking leads to best results, although the rolls made with fresh batter are still really good.  The batter can be made ahead of time and stored in the refrigerator. I find that allowing the batter to chill for a while before baking leads to best results, although the rolls made with fresh batter are still really good.
Brazilian cheese bread is very chewy, a lot like Japanese mochi.  Brazilian cheese bread is very chewy, a lot like Japanese mochi.
We got the best results from Mexican farmer's cheese - queso fresco.  We got the best results from Mexican farmer's cheese - queso fresco.