Tapioca pearls get their bounce from cassava root starch that expands 300% when heated in boiling water.
Tapioca Balls
Get ready to indulge in the delightful world of tapioca balls! These little gems are not just a fantastic breakfast option, but they also shine at parties or cozy movie nights. With a crispy exterior and a gooey, cheesy interior, they’re made using simple ingredients like tapioca flour and your favorite cheese, creating a light, gluten-free snack that’s impossible to resist!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 110 ml water (3.72 fl oz)
🥛Dairy & Eggs(3)
- 200 g grated Parmesan cheese (7.06 oz)
- 2 eggs
- 300 ml cow's milk (10.1 fl oz)
🫙Pantry Staples(3)
- 240 g universal gluten-free flour (1.92 cup)
- 300 g tapioca flour (2.4 cup)
- 80 ml oil (2.7 fl oz)
🧂Spices & Seasonings(1)
- 10 g salt (0.35 oz)
👨🍳 Instructions
- 1
Preheat the oven to 200°C.
- 2
In a medium saucepan, bring the milk, oil, water, and salt to a boil over medium heat. Pour over the flours and mix with a mixer using a dough hook. Once the mixture is combined, add the eggs one at a time.
- 3
Gradually add the Parmesan cheese and mix well. The mixture will be very soft.
- 4
To shape the 'balls', use two teaspoons. Scoop a portion of the mixture with one spoon and use the other to shape it into a dumpling before transferring it to a baking sheet. The 'balls' do not need to be perfect, they will puff up during baking and form into balls. If they are too pointy, just tap them lightly with a wet finger.
- 5
Bake for 15-20 minutes and enjoy while warm.
💡 Pro Tips
- ✓Bring the milk mixture to a full rolling boil at 212°F before adding to flour because the hot liquid gelatinizes the starch instantly, creating the proper choux-like structure for puffing.technique212°F
- ✓Add eggs one at a time and beat until completely incorporated before adding the next - incomplete emulsification creates dense spots that won't puff properly during baking.technique
- ✓Use two spoons dipped in water between each ball to prevent sticking, as the high starch content makes the dough extremely adhesive when warm.equipment
- ✓Bake immediately after shaping because the gelatinized starches begin to set at room temperature, reducing the steam expansion that creates the hollow interior.timing
- ✓Don't open the oven door for the first 12 minutes of baking - steam loss will collapse the delicate protein structure before it sets, preventing proper puffing.timing12 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Tapioca pearls get their bounce from cassava root starch that expands 300% when heated in boiling water.
Tapioca Balls
Get ready to indulge in the delightful world of tapioca balls! These little gems are not just a fantastic breakfast option, but they also shine at parties or cozy movie nights. With a crispy exterior and a gooey, cheesy interior, they’re made using simple ingredients like tapioca flour and your favorite cheese, creating a light, gluten-free snack that’s impossible to resist!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 110 ml water (3.72 fl oz)
🥛Dairy & Eggs(3)
- 200 g grated Parmesan cheese (7.06 oz)
- 2 eggs
- 300 ml cow's milk (10.1 fl oz)
🫙Pantry Staples(3)
- 240 g universal gluten-free flour (1.92 cup)
- 300 g tapioca flour (2.4 cup)
- 80 ml oil (2.7 fl oz)
🧂Spices & Seasonings(1)
- 10 g salt (0.35 oz)
👨🍳 Instructions
- 1
Preheat the oven to 200°C.
- 2
In a medium saucepan, bring the milk, oil, water, and salt to a boil over medium heat. Pour over the flours and mix with a mixer using a dough hook. Once the mixture is combined, add the eggs one at a time.
- 3
Gradually add the Parmesan cheese and mix well. The mixture will be very soft.
- 4
To shape the 'balls', use two teaspoons. Scoop a portion of the mixture with one spoon and use the other to shape it into a dumpling before transferring it to a baking sheet. The 'balls' do not need to be perfect, they will puff up during baking and form into balls. If they are too pointy, just tap them lightly with a wet finger.
- 5
Bake for 15-20 minutes and enjoy while warm.
💡 Pro Tips
- ✓Bring the milk mixture to a full rolling boil at 212°F before adding to flour because the hot liquid gelatinizes the starch instantly, creating the proper choux-like structure for puffing.technique212°F
- ✓Add eggs one at a time and beat until completely incorporated before adding the next - incomplete emulsification creates dense spots that won't puff properly during baking.technique
- ✓Use two spoons dipped in water between each ball to prevent sticking, as the high starch content makes the dough extremely adhesive when warm.equipment
- ✓Bake immediately after shaping because the gelatinized starches begin to set at room temperature, reducing the steam expansion that creates the hollow interior.timing
- ✓Don't open the oven door for the first 12 minutes of baking - steam loss will collapse the delicate protein structure before it sets, preventing proper puffing.timing12 minutes