How to Make Berimbau’s Pão de Queijo

Best chased with coffee or a caipirinha, and just as at home on a charcuterie board as it is straight out of the oven, this is pão de queijo. Warm, chewy, and subtly crisp on the outside, it’s a simple dish with deeper roots—tracing back to a time when enslaved and rural communities worked with what was available, transforming cassava into something lasting. What began as necessity became tradition, something passed down with care and now made in kitchens around the world, from homes to restaurants.

At Berimbau, a Brazilian restaurant in NYC, the pão de queijo arrives warm, with that familiar pull of melted cheese and a texture that’s both airy and dense. You could enjoy it anywhere in the restaurant—but it’s worth having it on the new second floor, ideally with a cachaça-forward cocktail like a classic caipirinha.

Above the main dining room, the newly opened space draws inspiration from the Mata Atlântica in Rio’s Tijuca National Park. A sweeping mural stretches across the room—toucans mid-flight, flashes of scarlet ibis, dense greenery—while lighting fixtures echo peacock feathers, casting a warm glow over custom wood furnishings. A curved bar, shaped by the silhouette of Rio’s mountains, anchors the space. It’s an easy place to settle in with a few rounds of the addictive Brazilian cheese bread.

The room also doubles as a listening space, with shelves of vinyl spanning bossa nova, samba, and beyond. A Yamaha baby grand sits nearby, waiting for live performances that will eventually fill the room. There’s something about sitting there—music playing, pão de queijo in hand, caipirinha on the table—that makes the experience feel like you are in Brazil.

If you can’t make it to Berimbau to try the pão de queijo, you can still bring a piece of it home. Courtesy of the Berimbau team, here’s a recipe to recreate

How to Make Pão de Queijo at Home

1. Heat + Hydrate

Bring milk, water, and oil to a boil, then pour over the tapioca starch. This step is key—it activates the starch and gives the bread its signature chewy texture.

2. Build the Dough

Once the mixture cools slightly, mix in the egg and cheese until a soft, stretchy dough forms. It should feel smooth and slightly sticky.

3. Rest + Shape

Let the dough rest briefly, then roll into small balls. Lightly oil your hands if needed to prevent sticking.

4. Bake Until Puff and Golden

Bake until the tops are lightly golden and the centers are soft and airy. Serve warm for the best texture.

Recipe Notes

• The texture is everything—pão de queijo should be crisp on the outside with a soft, stretchy center. That comes from properly heating the liquids before mixing.
• Cheese can be adjusted to your preference, but a sharper cheese will give you a more pronounced, savory bite—closer to what you’d find at Berimbau.
• These are best served warm, ideally alongside a drink—coffee for something casual, or a cachaça-forward cocktail for a more complete experience.
• This batch is great for hosting or keeping on hand—make ahead and bake fresh to recreate that just-out-of-the-oven feel.

FAQ – Pão de Queijo

Can I make these ahead for a gathering?

Yes, definitely. Shape the dough in advance and bake just before serving so they’re warm and fresh, similar to how they’re served at Berimbau.

What gives pão de queijo its signature texture?

It comes from tapioca starch and the technique, pouring hot liquid over the starch creates that chewy, airy interior that sets it apart from other breads.

What if I can’t find sour tapioca starch can I skip it?

You can. Using all tapioca flour will still give you the right texture, just with a milder flavor.

What should I pair them with?

They work across moments, coffee, cocktails, or as part of a spread. At Berimbau, they’re especially fitting alongside a ricotta brown butter dip and a cachaça-forward cocktail.

How do I serve them best?

Serve warm, straight from the oven.

Pão de Queijo

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5 from 2 reviews

• Author: Berimbau
• Total Time: 50 minutes
• Yield: 20-25 1x

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Description

A classic Brazilian cheese bread with a crisp exterior and soft, chewy center, simple, gluten-free, and best enjoyed warm straight from the oven.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups tapioca (yuca) starch
• 1 cup sour tapioca starch
• 3/4 cup water
• 2 cups milk
• 1/3 cup neutral oil (like canola or vegetable oil)
• 1 egg
• ~3/4 cup finely grated cheese (Parmesan, mozzarella, or a mix)

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Instructions

1. Preheat oven to 350°F and line a baking tray.
2. In a pot, bring milk, water, and oil to a boil.
3. Pour the hot liquid over the starches in a bowl and mix until smooth. Let it cool slightly.
4. Add egg + cheese: Mix in gradually until a soft, stretchy dough forms.
5. Refrigerate for 15 minutes to firm up.
6. Roll into 1-inch balls and place on tray with space between each.
7. Bake 20–25 minutes, until puffed and lightly golden.
8. Serve warm for the best texture.

Notes

Pão de queijo gets its signature chewy texture from tapioca (yuca) starch, making it naturally gluten-free. Traditional recipes use both regular and sour tapioca starch for a slightly tangy flavor, but you can use all tapioca flour if needed (add 1–2 tsp lemon juice or vinegar for a similar tang). Avoid substituting with regular flour or cornstarch, as it will change the texture. Tapioca flour is widely available at most grocery stores or Latin markets.

Nutrition info is estimated and will vary based on the type of cheese used and portion size.

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Category: Appetizer
• Method: Bake
• Cuisine: Brazilian

Nutrition

• Serving Size: 1
• Calories: 110
• Sodium: 100
• Fat: 6
• Carbohydrates: 12
• Protein: 3