Chewy Manioc Cheese Puffs

  • Active Time 20m
  • Total Time 50m

about 30 puffs

These Parmesan-flavored puffs have an elastic consistency somewhat like mochi, the Japanese dough made from pounded glutinous rice. It's hard to stop eating them, especially when they're warm.

ingredients

  • 3 cups tapioca starch or 2 cups potato starch (see Notes)
  • 2/3 cup 1% milk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup grated Parmesan
  • Ingredient Note:


  • Tapioca starch, also called sweet manioc starch or tapioca flour, creates a pleasing chewiness when baked. Potato starch is an acceptable substitute. Both can usually be found with gluten-free products in most health-food stores or large supermarkets. Tapioca starch is also available in most Asian markets.

directions

Position a rack in the center of the oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.

Place the starch in a medium bowl. Combinethe milk, oil and salt in a small saucepan and bring to a boil over high heat. Pour over the starch and stir until crumbly and blended. When the mixture has cooled slightly, stir in the egg, egg white and cheese. Knead the dough until smooth, 3 to 5 minutes. It will be dry, yet hold together.

Pinch off 1 tablespoon of dough at a time and roll into a ball. Place 20 balls on the prepared baking sheet for the first batch. Bake the balls until puffed and golden on the bottom, about 20 minutes. Repeat with the remaining dough. Let the cheese puffs cool for a minute or so before serving warm.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8973

nutrition information per serving

64 calories; 2g total fat; 0g total saturated fat; 9mg cholesterol; 91mg sodium; 11g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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