- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 285 kcal
Quick summary
“The classic from the Brazilian Northeast combining the softness of freshly pressed Tapioca with the toasted texture of grated coalho cheese. A substantial and gluten-free snack that is ready in a few minutes on the stove.”
What you need to know
- Prior hydration of the tapioca flour with water ensures an elastic bind without crumbling.
- Coarsely grated coalho cheese melts smoothly inside and creates a crispy crust where it touches the pan.
- The total cooking time should not exceed 5 minutes to preserve the flexibility of the dough.
Ingredients
Main
- 2 cups tapioca flour
- 300g of grated coalho cheese
- 1/2 cup water
- Salt to taste
- Fine herbs (optional)
Instructions
Principal
- In a bowl, mix the tapioca flour with the water until it forms a homogeneous dough.
- Aqueça uma frigideira antiaderente em fogo médio.
- Pour the batter into the skillet, forming a thin layer.
- Cook for approximately 2 minutes or until the dough begins to pull away from the edges.
- Add the grated coalho cheese over the tapioca.
- Fold the tapioca in half and let it cook for another 2 to 3 minutes, until the cheese melts.
- Remove from the skillet and place on a plate.
- Serve hot and, if desired, sprinkle with fresh herbs for a special touch.
Chef's tips
- Grate the coalho cheese on the spot to maintain moisture and ensure it melts well when folding the dough.
- When hydrating the flour with water, crumble well with your fingertips and pass through a sieve to aerate.
- Press the tapioca lightly with a spatula after folding to join the cheese to the two halves of the starch.
Variations
- Brown a thin layer of grated coalho cheese directly in the skillet before adding the tapioca starch to create an outer crust.
- Add thin slices of ripe tomato and a pinch of oregano along with the cheese for a caprese version.
- Brush hot butter of the bottle over the surface of the folded tapioca right before serving at the table.
Substitutions
- Coalho cheese can be substituted with standard minas cheese, half-cured canastra cheese, or mozzarella.
- If you do not want to hydrate the dry flour at home, use ready-to-fry hydrated tapioca starch.
- The fine herbs can be substituted with dried oregano, fresh thyme, or chopped basil leaves.
How to store
Consume immediately after coming out of the skillet with the cheese still stretchy. It does not tolerate refrigerated storage well, as the starch hardens and loses its soft texture.
Can it be frozen?
Freezing is totally not recommended for ready-made tapioca filled with cheese, as the starch structure disintegrates and becomes rubbery.
What to serve with
Pairs perfectly with strong drip coffee, cold cashew juice, or fresh natural coconut water.
Frequently asked questions
How to hydrate dry tapioca flour correctly at home?
Mix the water little by little into the dry flour with a pinch of salt until it forms a moist crumble that crumbles when squeezed; then, pass through a fine sieve to get the loose starch.
Why didn't the coalho cheese melt completely?
Coalho cheese has a higher melting point than other cheeses; grate on the fine grater and fold the tapioca with the pan covered over low heat for 2 minutes to melt.
Why did the tapioca break entirely when trying to fold?
The dough breaks if there is a lack of moisture in the gum or if it stays on the heat too long drying out. Keep the heat low and fold as soon as the starch is translucent and firm.
Can I make this tapioca in an iron skillet?
Yes, a well-seasoned or greased cast-iron skillet with a drop of butter gives a very tasty toasted crust to the base of the tapioca.
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