top of page
  • 執筆者の写真Michie

#170 / Vegan pão de queijo / ヴィーガン ジャガイモのポンデケージョ風


vegan pão de queijo
ヴィーガン ポンデケージョ


材料は、キャッサバ粉 (キャッサバという芋の根を粉にしたもの。タピオカ粉はキャッサバの澱粉を抽出して粉にしたもの。)、卵、牛乳、オイル、チーズなどが原料。











材料 (24個分)

* ジャガイモ(皮をむいて1cm角切り)240g

* タピオカ粉 80-100g

* 茹で汁 大3

* オリーブオイル 大2

* タピオカ粉 80-100g

* ニュートリショナルイースト 大1.5

* ニンニクすりおろし 1片

* ドライパセリ 大1

* 塩 小1/3


1. オーブンを180度に予熱する。

2. 小鍋に多めのお湯を沸かし、ジャガイモを5-7分茹でる。(ビデオより少し固めが作りやすくておすすめ)

3. 1をボールに入れてつぶし(ベチャベチャならゴムベラで、ほっくりならマッシャーで)、茹で汁とオイルを加えて混ぜる。

4. タピオカ粉をまず80g加えて混ぜ、ベチャベチャしすぎたら少しずつ粉を加える。

5. 24等分して丸める。

6. オーブンの天板にクッキングシートをしき、間をあけて並べる。

7. 180度に予熱したオーブンで20分焼く。


"Pão de queijo", a Brazilian-born cheese bread, is a very tasty, lingering bread that is chewy on the inside and crispy on the outside when freshly baked.

The ingredients are cassava flour (made from the root of cassava, which is then ground into flour. Tapioca flour is made by extracting the starch from cassava and grinding it into flour), eggs, milk, oil and cheese.

This vegan version is made with a potato base and tapioca flour added.

It is still recommended to eat them freshly baked.

Tapioca flour and potatoes are both starches, so they tend to become hard when cooled. (Imagine a pastry made with potato starch or arrowroot powder, which becomes hard the next day or if you leave it in the fridge.)

If you want to eat them the next day, microwave them or re-bake them in a toaster.

Depending on the type of potato, the water content and stickiness will vary after boiling.

When adding tapioca flour, start with 80 g and add more flour if it's too soft that you just can't seem to roll it by hand. When hot, the dough is sticky, but as it is cooling down, it becomes firmer and you can roll it out.

So, keep an eye on it and add more tapioca flour.

In the video, I used 100g of tapioca flour because the potatoes were very sticky.

This time, I added a little cheesy flavour with the nutritional yeast and a lovely green colour with the parsley, but you can omit the nutritional yeast, parsley and garlic.


Ingredients (24 pieces)

* 240g potatoes, (peeled and cut into 1 cm cubes)

* 3 tbsp boiling water

* 2 tbsp olive oil

* 80-100 g tapioca flour

* 1.5 tbsp nutritional yeast

* 1 clove grated garlic

* 1 tbsp dried parsley

* 1/3 tsp salt


1. Preheat the oven at 1800°C.

2. Cook the potatoes in boiling water for 5-7 minutes. (Slightly firmer than the video is recommended for easier making).

3. Mash the potatoes in a bowl (use a rubber spatula if they are soggy or a masher if they are chunky), add the boiling water and oil and mix.

4. First add 80 g tapioca flour, mix and add more if too soft.

5. Divide into 24 equal portions and roll out.

6. Place the dough on a baking tray lined with parchment paper, spacing it out.

7. Bake in a preheated oven at 180°C for 20 minutes.


bottom of page