Brazilian
Tapioca
A classic Brazilian tapioca is made from hydrated cassava starch cooked dry in a skillet until it forms a tender, slightly chewy crepe. This version is filled with melted queijo coalho and finished simply with butter.
Watch it madePoorna - The nature girl · 21:04
Ingredients
- tapioca flour (goma de mandioca hidratada)1 1/2 cups
- salt1/4 teaspoon
- butter1 tablespoon
- grated cheese (such as Minas or mozzarella)1/2 cup
- shredded coconut1/4 cup
- sweetened condensed milk2 tablespoons
- banana slices1 banana
- cinnamon1/4 teaspoon
Method
- Place the tapioca flour in a bowl and break up any lumps with your fingers.
- Heat a nonstick skillet over medium heat until hot but not smoking.
- Sift or sprinkle the tapioca flour into the skillet in an even layer, forming a thin round disk.
- Cook for 1 to 2 minutes, until the tapioca sets and can be lifted easily without breaking.
- Add the cheese to one half for a savory version, or banana, coconut, and condensed milk for a sweet version; add a little salt to the savory filling if desired.
- Fold the tapioca in half and cook for another 30 seconds to 1 minute, just until the filling warms through.
- Serve immediately, finished with butter on the savory tapioca or a light dusting of cinnamon on the sweet one.
Common questions
Can I substitute queijo coalho if I can’t find it?
Yes. Use halloumi, panela, or a mild low-melt cheese cut into thin slices. Halloumi gives the closest salty, firm bite. Avoid very watery cheeses, which can make the tapioca soggy and prevent clean folding.
How do I know when the tapioca crepe is cooked properly?
It should go from loose granules to a cohesive round in about 1 to 2 minutes. The surface turns matte, the edges lift slightly, and it should still be soft, not crisp, before you add the cheese.
What are the most common mistakes when making Brazilian tapioca?
The biggest mistakes are using tapioca starch that is too wet or too dry, pressing it into the pan, and cooking over high heat. Also, don’t skip sifting; clumps create uneven texture and holes in the crepe.
Can I store cooked tapioca for later?
Cooked tapioca is best eaten immediately, because it hardens as it cools. If needed, store the filled crepe wrapped in the refrigerator for up to 1 day, then reheat briefly in a skillet to soften it again.
What should I serve with tapioca?
Serve it hot with coffee, fresh fruit, or a simple salad for a light meal. For a more filling option, pair it with scrambled eggs, avocado, or sliced ham alongside the cheese filling.