Yoki Polvilho Azedo (Zuur Polvilho) - 500g | Sour Cassava Starch

Authentic Brazilian Sour Cassava Starch for Pão de Queijo

Yoki Polvilho Azedo is the traditional fermented cassava starch that brings authentic Brazilian flavor to your kitchen. This pure, additive-free ingredient is essential for making pão de queijo—those legendary puffy cheese breads with crispy crusts and chewy centers. Whether you're recreating a Minas Gerais breakfast staple or exploring South American baking, this 500g package delivers the tangy depth that makes the difference.

Why You'll Love This

✨ Pure fermented cassava starch — No additives, no preservatives. Just authentic polvilho azedo the way it's made in Brazil.

🧀 Perfect for pão de queijo — Creates that signature puff and texture traditional bakers depend on. Use 100% sour polvilho for maximum tanginess and crispness.

🌾 Naturally gluten-free — Safe for gluten-free baking and cooking. Check packaging for cross-contamination warnings during manufacturing.

🇧🇷 Brazilian heritage ingredient — A staple in Minas Gerais cuisine, essential for festive occasions and everyday breakfast tables across Brazil.

🍞 Versatile kitchen workhorse — Beyond pão de queijo, use it for crispy frying batters, gluten-free baking, or as a natural thickener in soups and sauces.

How to Use: Traditional Pão de Queijo

1. Preheat your oven to 200°C (390°F).

2. Heat the liquid base: In a saucepan, gently warm 250 ml milk with 100 ml oil and 1 teaspoon salt until it just begins to boil.

3. Gelatinize the starch: Pour the hot liquid over 500g polvilho azedo in a large bowl. Stir until smooth and the starch absorbs the liquid fully.

4. Cool slightly, then add 2 eggs and 200g grated cheese (Parmesan, Minas cheese, or a blend work beautifully).

5. Mix to a sticky dough — The consistency should be soft and slightly sticky, not wet. Adjust milk or oil as needed.

6. Shape into balls the size of walnuts and place on a lined baking sheet.

7. Bake for 12–18 minutes until puffed and golden brown.

Pro tip: Some bakers blend 70% sour with 30% sweet polvilho, but 100% polvilho azedo is traditional and yields the tangiest, puffiest result with the best texture contrast.

Serving Suggestions

Serve warm pão de queijo as a morning treat with strong coffee or alongside soft cheese for breakfast. The traditional pairing is with Goiabada Ferbar (guava paste) for a sweet-savory contrast. For a complete cheese bread experience, pair with Mimosa Leite UHT Meio Gordo and Mabiju Requeijão Cremoso for spreading. These breads also shine as a side with feijoada or at festive Brazilian gatherings.

Product Facts

Ingredients: Polvilho azedo (sour cassava starch fermented)

Nutritional Information (per 100g):
Based on standard cassava starch values (not verified for this specific product—please refer to packaging for accurate data):

• Energy: 351 kcal / 1470 kJ
• Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 86g
• Sugars: 0g
• Protein: 0g
• Salt: 0g

Allergen Information: Naturally gluten-free. Check packaging for possible cross-contamination during manufacturing.

Storage: Keep in a cool, dry place away from moisture. Store in an airtight container after opening.

Origin: Brazil

Net Weight: 500g