Mochi Cheese Puffs (Brazilian Cheese Puffs pão de queijo)

Ingredients

1 beaten egg
1/3 cup olive oil
2/3 cup fresh milk
170g tapioca starch
50g mozzarella OR cheddar cheese (I used a mix of both cheese)
50g parmesan cheese
1 tsp salt

Methods
1. Add all ingredients into a blender and use a spoon to stir first.
2. Switch on your blender and using slow speed to blend the batter smooth.
3. Pre-heat oven at 200 degree C.
4. Grease mini muffin pan with butter and use an ice cream scoop to fill each muffin hole till brim. You can also use silicon baking ware for this. The recipe will yield about 14 puffs.
5. Bake for 20mins or until the top is slightly brown.
6. Cool a little and remove using a cutlery knife.

Modified from MummyMoo's recipe. 

Notes
- Try not to use donut tray for this as it will not puff up nicely and result in a dense and hard texture. 
- This only taste good for a day, the puffs will lose their texture and not as soft on the second day. 
- Adding more cheese is not advisable, it will result in a  heavier puffs and harder texture.

Oven View

Puffing puffing away, look at how much they puffed up?! It was about double the size, so interesting to watch the puffing process.