Tapioca Cheese Puffs Recipe – Easy Gluten-Free Indian Snack

Last Updated on 4 months by Neha Deshmukh

Tapioca Cheese Puffs Recipe – Easy Gluten-Free Indian Snack

Hey everyone! I’m so excited to share this recipe with you – these Tapioca Cheese Puffs are seriously addictive. They’re light, airy, and packed with cheesy goodness. I first stumbled upon a version of these while looking for gluten-free snacks, and I’ve been tweaking it ever since to make it just right. They’re perfect for a quick afternoon tea, a party nibble, or even a little something to satisfy those savory cravings. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average puffs! They’re naturally gluten-free, which is a huge win for anyone avoiding wheat. Plus, they come together surprisingly quickly – perfect when you need a tasty treat and don’t have hours to spend in the kitchen. The combination of the slightly chewy tapioca and the sharp, salty cheese is just chef’s kiss. And honestly, who doesn’t love a good cheese puff?

Ingredients

Here’s what you’ll need to make these delightful little bites:

• 250 gm tapioca starch
• ?? cup whole milk (about 240ml)
• 1 ?? tablespoons butter (about 15ml)
• ?? teaspoon salt (about 2.5ml)
• 1 ?? cup Asiago cheese, coarsely grated (about 120g)
• ?? cup grated Parmesan cheese (about 60g)
• 2 large eggs

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Tapioca Starch: Understanding Varieties & Uses

There are a few types of tapioca starch out there. For this recipe, you want to use regular tapioca starch, not tapioca flour. Tapioca flour is more finely ground and won’t give you the same puff. You can usually find it in the baking aisle or in Asian grocery stores.

Whole Milk: Full Fat vs. Low Fat & Impact on Texture

I recommend using full-fat milk for the richest flavor and best texture. Lower-fat milk can work, but the puffs might be a little less tender. About 240ml is a good starting point, but you might need a splash more depending on your starch.

Asiago Cheese: A Unique Italian Cheese in Indian Snacking

Asiago is a fantastic Italian cheese with a slightly nutty, sharp flavor. It’s not something you see every day in Indian snacks, but trust me, it works beautifully! If you can’t find it, you can substitute with a similar hard cheese like Pecorino Romano.

Parmesan Cheese: Regional Variations & Flavor Profiles

Parmesan, or Parmigiano-Reggiano, adds that classic umami flavor. Different ages of Parmesan will have different intensities, so feel free to experiment! A good quality, freshly grated Parmesan is always best.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter in this recipe, as it adds a nice balance to the cheese. If you’re using unsalted butter, you might want to add an extra pinch of salt to the mixture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a small saucepan, combine the milk, butter, and salt. Bring it to a boil over medium heat, then immediately remove from the heat.
2. Pour the hot milk mixture over the tapioca starch in a large bowl. Stir with a fork until everything is combined. Don’t worry if it looks a little lumpy at first!
3. Keep stirring and breaking down any lumps until the mixture cools to warm. This takes a bit of elbow grease, but it’s worth it.
4. Preheat your oven to 400°F (200°C).
5. Now for the cheesy goodness! Mix the grated Asiago and Parmesan cheese into the tapioca mixture using your hands. It’s the best way to get everything evenly distributed.
6. Add the eggs one at a time, mixing thoroughly after each addition until a soft dough forms.
7. Lightly knead the dough until it’s pliable. It might be a little sticky, and that’s okay!
8. Shape the dough into small balls – about 1 inch in diameter – and place them on a baking sheet lined with parchment paper.
9. Bake for 25 minutes, or until the bottoms are lightly golden. Keep a close eye on them – you don’t want them to overbake!

Expert Tips

Want to make sure your puffs turn out perfectly? Here are a few tips I’ve learned along the way:

Achieving the Perfect Puff: Temperature & Timing

Oven temperature is key! Make sure your oven is properly preheated. And don’t open the oven door during baking, or you risk the puffs deflating.

Working with Tapioca Starch: Avoiding Lumps

The key to avoiding lumps is to pour the hot milk mixture over the tapioca starch gradually while stirring constantly. A fork works better than a whisk for this.

Cheese Selection: Experimenting with Flavors

Don’t be afraid to experiment with different cheeses! Cheddar, mozzarella, or even a little bit of blue cheese can add a unique twist.

Kneading the Dough: Finding the Right Consistency

The dough should be soft and pliable, but not overly sticky. If it’s too sticky, add a tablespoon of tapioca starch at a time until it reaches the right consistency.

Variations

Let’s get creative!

Vegan Tapioca Cheese Puffs

To make these vegan, substitute the butter with vegan butter and use a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor.

Gluten-Free Confirmation & Tapioca Starch Benefits

These are naturally gluten-free, making them a great option for those with sensitivities. Tapioca starch is also a good source of resistant starch, which is beneficial for gut health!

Spice Level: Adding a Pinch of Chili or Garam Masala

My friend Priya loves to add a pinch of chili powder or garam masala to the dough for a little kick. It’s delicious!

Festival Adaptations: A Diwali or Holi Snack Option

These puffs are a great addition to any festive spread. They’re light, easy to eat, and always a crowd-pleaser.

Serving Suggestions

These are best served warm, straight from the oven. They’re delicious on their own, or you can serve them with a side of chutney or yogurt dip.

Storage Instructions

Store leftover puffs in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they can be reheated in the oven or microwave.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the tapioca starch from clumping?

Pour the hot milk mixture over the tapioca starch gradually while stirring constantly with a fork.

Can I make these puffs ahead of time and freeze them?

You can freeze the unbaked puffs for up to a month. Just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What other cheeses can I use in this recipe?

Cheddar, mozzarella, Monterey Jack, or even a little bit of blue cheese would all be delicious!

My dough is too sticky – what should I do?

Add a tablespoon of tapioca starch at a time until the dough reaches the right consistency.

Are these puffs suitable for those with lactose intolerance?

Unfortunately, due to the milk and cheese content, these puffs are not suitable for those with lactose intolerance unless you use lactose-free milk and cheese alternatives.

Enjoy these little puffs of cheesy goodness! I hope you love them as much as I do. Let me know in the comments how they turn out for you!