Ingredients:

  • 500g tapioca flour
  • 1 tsp fine sea salt
  • 250ml whole milk
  • 125ml neutral vegetable oil
  • 125ml water
  • 2 large eggs, room temperature
  • 150g grated Parmesan cheese
  • 150g grated sharp white cheddar

Instructions:

  1. Combine 500g tapioca flour and 1 tsp sea salt in a large heat proof bowl.
  2. In a medium saucepan, combine the 250ml whole milk, 125ml water, and 125ml oil. Bring the mixture to a rolling boil over medium-high heat.
  3. Immediately pour the boiling liquid over the flour. Stir vigorously until a thick, white paste forms. This process gelatinizes the starch.
  4. Let the mixture cool for 10 minutes. It must be warm to the touch, not hot, to prevent the eggs from scrambling.
  5. Beat in 2 large eggs one at a time. Mix until the dough is smooth and glossy.
  6. Fold in 150g Parmesan and 150g cheddar. Incorporate until the cheese is evenly distributed.
  7. Scoop the dough into 24 balls and place on a parchment lined tray.
  8. Bake in a preheated oven at 180°C until the bottoms are golden and the tops are pale but firm.