Easy Brazilian Cheese Bread

1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup (packed) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 tsp salt (or more to taste)

It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Preheat panggangan to 400°F. Grease a mini muffin tin. Put all of the ingredients into a blender & pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the panggangan for 15-20 minutes, until all puffy & just lightly browned. Remove from oven & let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Makes enough batter for 16 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.   

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