Preheat your oven to 180°C (350°F).

Combine water, milk and vegetable oil in a medium pot and bring it to a simmer over low heat. Shut off the heat when tiny bubbles start to form.

Add the tapioca flour and salt in a large mixing bowl, and slowly combine the liquid with the flour with a wooden spoon or a dough whisk.

Use your hands to knead until all the flour and liquid are combined. When the dough has cooled down, add the eggs and knead again.

Lastly, add the mozzarella and parmesan cheeses and mix until everything is evenly combined.

In the video, she was able to form little smooth balls with her dough. If you’re not able to because your dough is too wet and sticky, spoon them into an oiled mini muffin tray. If you prefer to have a perfectly round ball, you may use an ice cream scoop to spoon the dough onto a lined baking sheet.

Bake in preheated oven for 30 minutes or until buns are golden brown.