"PÃO DE QUEIJO" - The Korean Way

Leia em PORTUGUÊS

"Pão de Queijo" is one of my greatest passions in the Brazilian Cuisine. Since we came to Korea, every time we visit Brazil I bring some cassava starch with me, it is the main ingredient for the famous cheese balls. There are times I am caught off guard when I run out of this precious ingredient... but not anymore! I found this recipe at Akemi's blog, Pecado da Gula, and it was created by a Japanese author whose objective is to use alternative ingredients. This is exactly my situation here in Korea. She uses potato starch instead, which is much easier to find. I couldn't wait and tested the recipe right away. It did not disappoint. It's delicious though it hasn't risen as much. Obviously the taste is not exactly the same but totally replaceable when you are away from home and missing your typical cuisine. She called her recipe "Japanese Pão de Queijo", but for obvious reasons I nicknamed it "Korean Pão de Queijo" ;o)

"KOREAN" PÃO DE QUEIJO

(Adapted from Pecado da Gula. The actual author has a Japanese blog  HERE)

Ingredients:

50ml milk

3 Tbsp water (45ml)

1 Tbsp butter

100g potato starch

1/2 tsp baking powder

salt to taste

50g grated Parmesan (I used Parmigiano Reggiano)

1 large egg

Preheat oven to 180°C (350°F).

Boil the milk, water and butter together.

In a bowl, sieve the starch, salt and baking powder.

Pour the hot milk mixture over the starch and stir. It will be lumpy. 

Add the egg and cheese, stir until well combined.

Make little balls with lightly oiled hands and arrange on a baking sheet lined with parchment paper.

Bake until lightly golden, for about 20 minutes.