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SUPER EASY BRAZILIAN CHEESE BREAD

Nearly had a heart attack while watching the match between Dato Lee Chong Wei and Lin Dan last night. Lol. It was intense and the whole country was super proud when Dato LCW beat Lin Dan in the games! Finally, he won't be living under Super Dan's shadow anymore!! And of course, we are proud that our Men's doubles got a silver medal too. They really did put up a very good fight. No worries, try again in Tokyo 2020!

This morning I remembered about this Brazilian cheese bread recipe that I saved quite some time ago but have yet to try. Decided to make it today to celebrate the Rio 2016 fever!! It's super duper easy. You don't even need a bowl or whisk. Just throw everything into the blender, blend, pour and bake. That's all!! I've added some chia seeds for extra goodness :D
Cute and fluffy!
They are soft and chewy on the inside :D
Am super excited for the final match tonight between Dato LCW and Chen Long!! *Praying hard* ^^

Ingredients: 

(Makes 12 mini muffin sized cheese breads)


  • 1/2 an egg
  • 2 1/2 tbsp olive oil 
  • 1/3 cup fresh milk 
  • 3/4 cup tapioca starch
  • 40g cheddar cheese, grated
  • 1 tbsp chia seeds (Optional)


  1. Preheat oven to 200°C and spread a little olive oil around the insides of each well of the mini muffin tray.
  2. Put all of the ingredients into a blender and blend til smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. 
  3. Pour batter into prepared mini muffin tray to almost full. 
    Pour til almost full.
  4. Bake in the preheated oven for 15-20 minutes til all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

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