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Topic: Traditional brazilian sweets part II: "Coconut kiss" - "Beijinho de coco"  (Read 24540 times)
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« Reply #40 on: November 24, 2008 11:33:37 AM »

Pao de queijo!!  (I think that's what it's called) - now if I could come up with a good recipe for that I'd have a Christmas gift for him too!  LOL!
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« Reply #41 on: November 24, 2008 05:41:51 PM »

Po de queijo! Yes.... let's start with a fundamental question: do you guys have manioc starch available? If the answer is YES, there it goes:

3 cups manioc starch (polvilho doce)
3 eggs
3 cups shredded white cheese (we use queijo de minas  Wink )
1/4 cup melted butter
1/2 tablespoon salt
milk - if needed

Mix everything with your hands (take off rings before you do it). If possible, don't use the milk at all, or use only enough to be able to roll a fairly smooth but firm dough. The less, the better. If the cheese you use is moist, you might not need any. Roll balls, and bake until they are golden, and cracking on the surface - about 20 minutes. Serve them HOT!
Happy THanksgiving!
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« Reply #42 on: November 24, 2008 06:16:03 PM »

HOORAY!  I'm so excited!  I will definitely be giving these a go.  I'm pretty sure I'll be able to find the manioc flour - any good suggestions for the cheese, cause I doubt I can find queijo de minas....?  (Would it be better to use something like white cheddar or something dryer like parmesan?)  Well - I'll let you know how they come out - thanks again!! Cheesy
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« Reply #43 on: November 24, 2008 06:36:34 PM »

queijo de minas? Jack cheese? Mozzarella (Italian) I think I would prefer cheddar. Must be rather moist if the milk is used to moisten.

manioc starch - is that the same as tapioca? (no I don't mean pudding but I think they use it to make the pudding)
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« Reply #44 on: November 25, 2008 12:34:54 PM »

Cheese bread part II:
what matters is that your cheese should not have a high fat percentage, otherwise it becomes runny. So any skim white cheese would do, I think. I wouldn't use very dry cheese.
Manioc starch feels and looks just like cornstarch. I think tapioca is something different. I used it in Germany, once I couldn't get the real thing, and it works, but they spread just like Chocolate chip cookies. THe taste is ok though, but they don't look like buns. In this case, I'd rather spread it on a cookie sheet and cut in squares after it's done...
Gotta give it a try.  Wink
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« Reply #45 on: November 25, 2008 04:04:28 PM »

Okay - hmmmm - so maybe part skim mozzarella would work?  I'll have to scan the cheese section next time I'm at the store.  And no - tapioca isn't the same even though I think they're both made from the same root.  Tapioca is little "beads".  Thanks so much fro your help musicalcrafts!!
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« Reply #46 on: November 25, 2008 04:16:47 PM »

i bought the stuff to make these tomorrow for Thanksgiving. I'm also making brighederos.  Grin Stove top so wish me luck, I don't have a microwave. I hope they turn out well so I can surprise my Brazilian friends.  Cheesy I bought a pie so i can focus on these!! Super excited. Cheesy
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« Reply #47 on: November 25, 2008 04:23:22 PM »

I had to clarify for myself so I went to wikipedia and they had far more info that I was able to absorb at the time but basically manioc is from cassava root  and tapioca is made from cassava root. I guess it's processed differently. Don't know where to buy it... I guess if nowhere else a "health food" store or Trader Joe's might have it if the regular stores don't.
One thing about so many of us in the USA being overweight... Lots of low/reduced fat cheeses being offered.
I'm looking forward trying these "cheese rolls" but it will be a couple of weeks before I can get to a real grocery store because of the crazy holidays.

Yes, musicalcrafts, thanks!
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« Reply #48 on: November 25, 2008 04:30:04 PM »

Po de queijo! Yes.... let's start with a fundamental question: do you guys have manioc starch available? If the answer is YES, there it goes:

3 cups manioc starch (polvilho doce)
3 eggs
3 cups shredded white cheese (we use queijo de minas  Wink )
1/4 cup melted butter
1/2 tablespoon salt
milk - if needed

Mix everything with your hands (take off rings before you do it). If possible, don't use the milk at all, or use only enough to be able to roll a fairly smooth but firm dough. The less, the better. If the cheese you use is moist, you might not need any. Roll balls, and bake until they are golden, and cracking on the surface - about 20 minutes. Serve them HOT!
Happy THanksgiving!


Awesome!! I love those too!! I want to make some.

whoever finds manioch starch please share where. I have no idea and its probably even harder to find in Hawaii. My neighbor who is Brazilian has his mom bring boxes of this when she comes. I'm sure fresh is much better!! Cheesy
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« Reply #49 on: November 25, 2008 07:28:56 PM »

I ordered some on Amazon - I know you can get it at Latin Am markets - but by the time I get to one - well, who knows?  This way it'll be here before Christmas and I won't have to worry about it.  Wink
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