Instructions

1. 1. Bring milk, water, oil, and salt to a boil in a saucepan.
2. 2. Pour hot liquid into a bowl with tapioca starch. Mix carefully with a wooden spoon until the starch is scalded and mixture is warm.
3. 3. Let cool slightly (5 minutes). Mixture should be warm but not burning.
4. 4. Add eggs one at a time, mixing well after each.
5. 5. Fold in grated cheese until fully combined. Dough should be smooth, elastic, and slightly sticky.
6. 6. Adjust with more starch if too wet, or more liquid if too dry.
7. 7. Oil hands lightly. Roll small balls (about walnut-size, 3-4cm diameter).
8. 8. Place on parchment-lined baking sheet, spaced 3cm apart.
9. 9. Bake at 200-220°C for 15-25 minutes until puffed and golden.
10. 10. Interior should be chewy and airy, exterior lightly crisp.
11. 11. Serve warm.