- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 340 kcal
Quick summary
“The powdered milk tapioca unites the characteristic elastic texture of cooked cassava starch with the soft creaminess of the milky filling flavored with vanilla. A typical Brazilian sweet made simply on the stovetop that makes a comforting snack.”
What you need to know
- Pre-hydrating the gum with water in the pan ensures uniform cooking of the starch without forming dry pellets.
- Constant cooking over low heat until it becomes a translucent and united dough ensures the correct chewiness of the tapioca.
- The residual heat from the freshly cooked dough melts the milk powder mixed with sugar, forming a dense milky cream.
Ingredients
Main
- 2 cups of tapioca starch
- 1 cup of Ninho milk
- 1 cup of water
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- Chocolate sprinkles (optional, for garnish)
Instructions
Principal
- In a pan, mix the tapioca starch with the water and let it hydrate for about 5 minutes.
- Bring the mixture to low heat and cook, stirring constantly so it doesn't stick, until a homogeneous mass forms.
- Pour the batter into a mold or dish and shape with the help of a spatula.
- In a container, mix the Ninho milk with sugar and vanilla essence.
- Place the Ninho milk mixture over the still-hot tapioca, letting it melt.
- Carefully, fold the tapioca in half and keep on the heat for another 2 minutes to warm.
- Remove from heat, place on a plate, and serve garnished with chocolate sprinkles if desired.
- Repeat the process with the rest of the tapioca dough.
Chef's tips
- Use a wooden spoon or silicone spatula to vigorously stir the bottom of the pan, preventing the gum from burning.
- Apply the filling while the dough is still very hot so the butter and milk powder melt into a velvety cream.
- Fold the dough gently over the filling and keep on low heat for another 2 minutes to seal the edges.
Variations
- Coconut touch: add 2 tablespoons of moist shredded coconut along with the powdered milk mixture over the tapioca.
- Crunchy sprinkles: sprinkle the chocolate sprinkles inside and outside the folded tapioca before serving on the plate.
- Filling with banana: arrange thin slices of banana next to the powdered milk before folding the dough in half.
Substitutions
- The whole powdered Ninho milk can be replaced by skimmed milk powder or coconut milk powder with great flavor.
- The granulated sugar can be exchanged for ground demerara sugar, brown sugar, or condensed milk during assembly.
- Traditional butter can be replaced by clarified butter or liquid coconut oil to finish.
How to store
Sweet tapioca should be consumed shortly after preparation to enjoy the elastic softness of the cooked starch and the creaminess of the melted filling. If stored in the refrigerator, the dough hardens; reheat for 20 seconds in the microwave to soften.
Can it be frozen?
It is not recommended to freeze tapioca that is already prepared and filled, as the cassava starch undergoes retrogradation in the freezer, becoming dry, whitish, and breaking easily when heated.
What to serve with
Pairs harmoniously with pure black drip coffee without sugar to counter the milky sweetness, café pingado, or cappuccino with cinnamon. For dessert, finish with a spoonful of fresh chopped strawberries on top.
Frequently asked questions
Can I substitute tapioca starch with sweet tapioca flour?
Sweet tapioca starch requires different water ratios to reach the gelling point and can become very sticky; prefer ready-made hydrated tapioca starch.
Why does the recipe tell you to hydrate the tapioca starch in water?
This version uses direct cooking of the starch with water in the pan, a technique similar to cooked starch tapioca, generating a flexible and soft dough.
How to prevent powdered milk from clumping in the filling?
Pre-mix the powdered milk with the sugar and vanilla and spread dry over the melted butter on the very hot dough.
Can I prepare the tapioca in the skillet as a traditional disk?
Yes, just sift the dry tapioca starch into the hot frying pan to form the disk and spread the sweetened powdered milk filling over it.
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