Sweet Biju: liquid tapioca dough, thin and crunchy

Biju: A slurry of tapioca makes this sweet biscuit thin and super crunchy

Biju – a perfectly sweet, thin, unmolded, liquid dough-based biscuit made from tapioca and coconut.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:45 + cooling time

Intermission: 00:30

TOOLS

1 bowl(s), 1 shallow tray(s) for pizza or other, 1 spatula(s) (stainless steel or other solid material)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

BIJU ingredients (from slurry)

– 1 cup(s) of tapioca gum

– 2 1/2 tablespoons dry grated coconut (can be flaked)

– 2 and 1/2 tablespoons of sugar

– salt to taste (pinch)

-80 ml of water

PREPARATION:

1. Preheat the oven to 180°C.
2. Separate the recipe ingredients and utensils.
3. For a whole recipe *4 portions, use a 35cm shallow pizza pan.
4. The great advantage of this biscuit is that in addition to being very thin, the dough is liquid and does not require shaping.

PREPARATION:

Biju – preparation of slurry:

1. Mix the tapioca starch with the sugar, grated coconut and a pinch of salt (optional).
2. Then add the water.
3. Mix well, forming a very liquid mixture.
4. Pour the slurry into the shallow pan(es), forming a thin, even layer. No need to grease.
5. Distribute the grated coconut well. If you wish, add a little more, to taste, making sure it remains more submerged in the dough.

Biju – Cooking:

1. Place the biju slurry in the oven, level the pan on the rack so that the dough is evenly distributed and is the same thickness.
2. Bake in a preheated oven at 180°C for 15 minutes or until firm, then invert the tray.
3. Continue baking until the dough is evenly browned — 15 to 20 minutes.
4. During cooking, check: if one side browns more than another, rotate the pan(es).
5. Increase the time, if necessary, until the dough is crispy and evenly browned.
6. Turn off the oven, remove the tray(s).
7. Leave to cool in the pan(es).
8. As soon as it has cooled, break it into pieces with a stainless steel spatula or similar, making large, irregular cuts.
9. Break the pieces into smaller parts.

FINALIZATION AND ASSEMBLY:

1. Serve the biju as a snack.
2. The biscuit has a matte side and a shiny side. Place a bowl(s) on a plate(s) with the enamelled side facing forwards or upwards (recommended).
3. Store in an airtight container or other tightly closed container to maintain crispness.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.