Ingredients
Equipment
Method
- Heat the milk, oil, and salt in a saucepan until it reaches a gentle boil.
- Pour the hot liquid over the cassava starch and mix thoroughly until it looks crumbly.
- Add the eggs and cheese to the dough and knead until smooth and elastic.
- Roll the dough into small balls, about the size of a golf ball, and place on a baking tray lined with parchment paper.
- Bake at 180°C for 20–25 minutes or until golden brown.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 30mgSodium: 210mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 0.5mg
Notes
For extra cheesy goodness, sprinkle additional grated cheese on top before baking. Ensure your dough isn’t too dry or too wet—it should hold together without being overly sticky. Leave at least 2 inches between each dough ball on the baking tray for even browning. Store leftovers in an airtight container at room temperature for up to two days. Freeze unbaked dough balls for later use; bake frozen with a couple of extra minutes added to the baking time. Avoid microwaving to maintain crispiness; reheating in the oven is best.
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