These tasty cheese bites are inspired by Brazilian Cheese Bread that I was introduced to by my friend who is from Brazil years ago. Then my brother found a great recipe and shared it with me. Then by accident I added too much cheese one of the times. It was a little too dense, but my family love the stretchiness of them. I experimented on the next batch and that is the recipe we have used ever since.
1/2 cup Extra Virgin Olive Oil
1 cup Milk
2 1/2 cups Tapioca Flour
6 oz Shredded Cheese (we prefer Mozzarella or mix of Mozzarella and Colby Jack)
Preheat oven to 400 degrees.
Combined all ingredients in a blender, pulse until smooth. Scrape down the sides of the blender with a spatula so everything is well blended.
Pour batter into well greased mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake for 13-18 minutes, until all puffy and lightly browned. Makes approximately 24-48 depending on size of muffin tin.
For crispy bites place on cooling rack.
For soft bites place in an air tight container for 10-15 minutes to steam.
Refrigerate any left over bites. Reheat by covering with a wet paper towel and microwave for 1 to 2 minutes.