Start by boiling the water with the oil and a pinch of salt.

In a large bowl, add the tapioca starch and pour the hot water mixture. Watch the recipe's video if you're having any doubt.

With a spoon, or using your stand mixer on medium-low, mix it until there’s no more dry tapioca starch left. The dough should be grainy and gelatinous. Let it cool for 10 minutes or until you can hold your finger against it.

Preheat the oven to 350° F, rack in the middle.

Add the egg, and mix with your mixer on medium-low or with a spoon until it is incorporated into the dough. It will look like it won't combine, but it will. If you don't have a mixer and find it too hard to do it with a spoon, you can as well use your hands.

After the egg is incorporated, add the cheese and knead the dough until the cheese is fully mixed. The final dough will be similar to a cookie dough in consistency, not too sticky and easy to shape with your hands.

To shape the dough into balls, use a spoon or a scoop and shape them a bit smaller than a golf ball. If you find the dough is too sticky to shape, wet your hands with cold water or pour some oil in your hands to help. Don’t add more tapioca flour!

Place the cheese balls on a baking sheet prepared with parchment paper or a silicone mat, leaving about ½ to 1 inch of space between each one.

Bake for 25 minutes on 350°F until they’re puffed and golden on top.

Serve them warm.