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15 minPrep🔥
20 minCook🍽️
10Serves📊
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Ingredients
- 1.5 cups cassava starch (tapioca flour)
- 1/2 cup masarepa (precooked corn flour)
- 250g queso fresco or feta, grated
- 100g grated mozzarella
- 1 egg
- Pinch of salt
- 1 tsp sugar
- 3 tbsp milk if needed
Instructions
- Mix everything to a soft dough; add milk only if too dry.
- Roll into small balls or ring shapes.
- Place on a lined tray.
- Bake at 230C for 15-18 minutes until puffed and golden.
- Best eaten warm.
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Tara’s tips
- Eat warm — they firm up as they cool.
- Two-cheese mix gives the perfect balance of stretch and flavour.
Serving suggestions
- Lovely with hot chocolate.
Storage & reheating
Best fresh; reheat to soften.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No queso fresco?
Feta and mozzarella mixture works wonderfully.
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