- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 155 kcal
Quick summary
“Traditional Brazilian Tapioca prepared in a skillet with hydrated cassava starch sifted with a pinch of salt, filled and folded into a half-moon. A naturally gluten-free, light, and versatile snack that delivers a crispy shell on the outside and a soft and flexible interior.”
What you need to know
- The dry heat of the skillet binds the cassava starch granules instantly without the need for oil or butter for greasing.
- Sifting the tapioca starch directly or before pouring ensures an airy texture and prevents the dough from becoming heavy or having hard lumps.
- The correct time of 1 to 2 minutes per side prevents the tapioca from drying out too much and becoming brittle when folded.
Ingredients
Main
- 1 cup of hydrated tapioca starch
- A pinch of salt
- Fillings to taste (cheese, dulce de leche, fruits, etc.)
Instructions
Principal
- Heat the non-stick skillet over medium heat.
- In a bowl, mix the tapioca starch with the pinch of salt.
- When the skillet is hot, spread a portion of the starch in the skillet, forming a thin circle.
- Cook for 1-2 minutes until the edges start to detach.
- Add the filling of your choice in the center.
- Fold the tapioca in half, covering the filling.
- Cook for another 1-2 minutes, until the filling is heated through.
- Remove from the skillet and serve hot.
Chef's tips
- Heat the skillet over medium heat for 1 minute before placing the tapioca starch to ensure quick sealing of the starch grains.
- Spread the batter with the back of a spoon in gentle circular motions from the center outward to level the thickness.
- Do not let the dough bake for excessive time; fold the tapioca as soon as the edges detach and the disc is pliable.
Variations
- Add chia seeds or golden flaxseed mixed into the starch before spreading in the skillet to create a functional tapioca.
- Make a crepioca by adding 1 beaten egg and 1 tablespoon of grated cheese to the starch before pouring into the greased skillet.
- Brush melted salted butter on the outside of the hot shell right after folding to give it shine and a caipira aroma.
Substitutions
- Traditional hydrated tapioca starch can be replaced by homemade hydrated sweet starch in the correct sifting consistency.
- The classic cheese filling can be replaced by grilled coalho cheese, fresh minas cheese, seasoned ricotta, or scrambled eggs.
- For sweet options, use fresh grated coconut with condensed milk, sliced banana with cinnamon, or natural fruit jam.
How to store
Ready-made tapioca should be consumed immediately while still hot to enjoy the softness and melted cheese. The package of raw hydrated tapioca starch must be kept in the refrigerator in a sealed container for up to 7 days after opening.
Can it be frozen?
Do not freeze the tapioca already cooked in the skillet, as the dough becomes rubbery and dry. However, fresh hydrated raw tapioca starch can be frozen in portions for up to 6 months; thaw in the refrigerator and pass through a sieve before using.
What to serve with
Pairs well with freshly brewed unsweetened black coffee, creamy milk coffee, natural fruit juice, or ice-cold coconut water. For complete meals, serve alongside slices of papaya with drops of lemon.
Frequently asked questions
Why does my tapioca break or crack when trying to fold it?
The tapioca cracks when the starch layer is too thin, if the heat was too high, or if it baked for a prolonged time, losing the moisture necessary to fold.
Can I make tapioca in a regular skillet without it being non-stick?
It is possible in a well-seasoned cast iron or stainless steel pan, as long as it is very hot over low heat, but a non-stick pan ensures it releases without sticking.
Do I need to grease the skillet with butter to make tapioca?
No, use a completely clean and dry non-stick skillet; the fat added before the starch prevents the granules from clumping evenly.
How do I know if store-bought tapioca gum is good to use?
The starch should have a pure white color, fresh smell, and slightly moist texture that crumbles easily between the fingers when pressed.
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