Baking Hermann
Recipes

Purple Pão de Queijo

Pão de Queijo is a traditional cheese bread from Brazil. The discovery of these breads dates back to the Portuguese colonisation of Brazil, when African slaves peeled, grated, soaked and dried local cassava roots to turn them into an edible flour. The flour, known as tapioca starch, is still used today in traditional Pão de Queijo recipes.

The tapioca starch, a gluten-free flour, gives the breads their unique stretchy texture. In this recipe, we’re using purple sweet potatoes, not so much to replicate the traditional flavour, but to accentuate their texture with a vibrant purple colour.

makes 12 small breads

Ingredients

  • 1 purple potato (around 250g)

  • 120g tapioca flour (also called tapioca starch)

  • 25g olive oil

  • 60 ml warm water

Method

Preheat the oven to 200°C. Use a fork to pierce holes into the potato, place it onto the tray and bake it for 1 hour until the inside is cooked and soft. Let it cool down until cold enough to handle, then peel the skin. Crank the oven up to 220°C and line a baking tray with parchment paper.

In a separate bowl, combine the flour with 3/4 tsp salt. Add 200g of the peeled potato followed by the oil and water. Mix it into soft, pliable dough, adding more water if needed. Shape the dough into 12 balls (around 32g each), place them on the baking tray and bake in the oven for 25 minutes. Best eaten while they are still slightly warm.

 

Purple Pão de Queijo

The tapioca starch, a gluten-free flour, gives the breads their unique stretchy texture. In this recipe, we’re using purple sweet potatoes, not so much to replicate the traditional flavour, but to accentuate their texture with a vibrant purple colour.
No ratings yet
Course Snacks
Cuisine Brazilian
Servings 12 small breads

Ingredients
  

  • 1 purple potato (around 250g)
  • 120 g tapioca flour (also called tapioca starch)
  • 25 g olive oil
  • 60 ml warm water

Instructions
 

  • Pre-heat the oven to 200°C. Use a fork to pierce holes into the potato, place it onto the tray and bake it for 1 hour until the inside is cooked and soft. Let it cool down until cold enough to handle, then peel the skin. Crank the oven up to 220°C and line a baking tray with parchment paper.
  • In a separate bowl, combine the flour with 3/4 tsp salt. Add 200g of the peeled potato followed by the oil and water. Mix it into soft, pliable dough, adding more water if needed. Shape the dough into 12 balls (around 32g each), place them on the baking tray and bake in the oven for 25 minutes. Best eaten while they are still slightly warm.
Tried this recipe?Add a comment below.

Latest Recipes

2 Comments

  1. Katie

    Could I use mochi flour instead?

    Reply
    • Julius Fiedler

      I haven’t tried it, but it should work quite well, actually!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Chinese Wheat Gluten – Kao Fu (The Original Seitan)

Chinese Wheat Gluten – Kao Fu (The Original Seitan)

What is Chinese Wheat Gluten? Chinese Wheat Gluten, also known as Kao Fu (烤麸), is a traditional, plant-based protein made from wheat. It’s widely used in Chinese vegetarian cuisine, especially in dishes that call for a chewy, meat-like texture. Kao Fu is often served...

Tavče Gravče (Macedonian Baked Beans)

Tavče Gravče (Macedonian Baked Beans)

What is Tavče Gravče? Tavče Gravče (pronounced TAV-cheh GRAV-cheh) is a traditional Macedonian dish made with baked beans. Often referred to as the national dish of North Macedonia, it's hearty, flavorful and traditionally vegan (though variations can also include...

İmam Bayıldı (Turkish Stuffed Eggplants)

İmam Bayıldı (Turkish Stuffed Eggplants)

What is İmam bayıldı? İmam bayıldı is so delicious that "the imam fainted" when he tried it. Or at least, that's how the story goes according to the most common translation of the dish's name. Though "bayıldı" does indeed translate to "to faint", most Turks will argue...

Şehriyeli Pilav (Turkish Rice with Orzo)

Şehriyeli Pilav (Turkish Rice with Orzo)

What is Şehriyeli Pilav? Şehriyeli Pilav is a classic Turkish dish, combining rice with orzo (‘şehriye’ in Turkish) for a deliciously nutty and aromatic side dish. Traditionally, the orzo is toasted in butter, but many homecooks across Türkiye use olive oil instead...

Mutabal (Middle Eastern Smoky Eggplant & Tahini Dip)

Mutabal (Middle Eastern Smoky Eggplant & Tahini Dip)

Intrigued enough to approach it with more patience than before, I took my time to slowly grill the eggplants over the open flame of my gas hob. Turns out that my previous attempts at grilling eggplants have simply been too rushed. Grilling them slowly until most of...

Easy Homemade Pita Recipe (Step-by-Step)

Easy Homemade Pita Recipe (Step-by-Step)

When it comes to pita, many know them stuffed with falafel, tahini sauce and chopped salad. It's a common street food in many parts of the Middle East, but the most popular version is often found in Israel, where the pitas are even fluffier to give you a large, soft...