Wendell's Brazilian Cheese Puffs

The recipe for this was in the Star Advertiser a couple of weeks ago. You can find it here. The puffs are made with tapioca flour so they're kinda chewy like mochi instead of bready like . . . ummmm . . . bread.

Wendell actually threw away his printed copy of the recipe. He thought it came out too strange. I liked it.

• 2 cups tapioca flour, plus more for dusting 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt 
• 3/4 cup milk 
• 3 tablespoons vegetable oil 
• 1 egg, slightly beaten 
• 3/4 cup shredded Parmesan cheese 
• 1/2 cup shredded mozzarella cheese
• Heat oven to 400 degrees. Line cookie sheet with baking parchment.
  
  
  Whisk together tapioca flour, baking powder and salt in mixing bowl.
  
  
  Combine milk and oil in small pot; heat over medium high until foamy. Pour slowly into tapioca mixture; stir to combine. Mixture will be very dry. Add egg and fold until well incorporated.
  
  
  Fold in cheese (it will start melting into dough). Remove dough to work surface. Dust hands lightly with more flour and knead dough lightly, just until no longer lumpy and cheese is incorporated.
  
  
  Break off pieces of dough and roll lightly into balls about the size of golf balls. Place on cookie sheet. Bake 15 to 20 minutes, until just turning color. Don’t overbake or bread will harden. Don’t expect them to turn golden brown; they’ll be on the pale side. Makes 16.