Cheesy Tapioca Bread
112? ml / 4 fl oz vegetable oil
75 ml / 2 1/3 fl oz water
75 ml / 2 1/3 fl oz milk
(1 tsp salt optional)
480 g (450ml) / 16 oz tapioca starch
6 ounces / 60 g grated hard cheese (e.g., parmesan)
Preheat oven to Gas Mark 5.
Boil the following until white foam appears (on stove or in microwave):
Add this hot mixture to the tapioca starch. Mix well with wooden spoon and let rest for about 15 minutes. You will get a white ball. Mix in eggs and cheese. You will get a gooey, sticky mass.
To form balls, cover hands with grease, use a teaspoon and quickly roll into ball shape as best you can (they will smooth out during baking). Better yet, use a miniature ice-cream scoop. Each ball should be about 1-1/2 inch in diameter. Bake on lightly greased sheet or on parchment paper.
Bake for 15-20 minutes, depending on size, until tops begin to brown.
See other recipes submitted by Tina Lacey