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Rollercoaster cassava biscuit: eat it in minutes

We tested the viral “roller coaster” tapioca cookie. An easy and fun recipe, to prepare and consume in just a few minutes

We tested the tapioca starch biscuit that went viral on the internet, the ROLLER COASTER: easy, fun and very tasty

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:25

Intermission: 00:15


1 pan(es), 1 grater (optional)


conventional + blender


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


– 1 unit of eggs

– 40 ml of oil + a little for greasing

-40 ml of milk

– 2/3 cup(s) of sweet cassava starch

– Salt to taste

Ingredients TO COMPLETE:

– coarsely grated parmesan to taste, for sprinkling (optional)


  1. Preheat the oven to 180°C.
  2. Separate the ingredients and utensils for the recipe. The name coaster comes from the bubbles that form during cooking. The result is quite interesting.
  3. For 2 portions, use a medium round baking pan with a diameter of 25 cm.
  4. Grease the mold with a little oil.
  5. If you opt for parmesan, grate it on the coarse side.


Tapioca Cookie – Roller Coaster:

  1. Place the egg(s), oil and milk into a blender and beat to combine.
  2. Add the sweet cassava starch and salt and continue beating until you obtain a smooth and homogeneous mixture.
  3. Pour the dough into the greased pans – it should be a thin layer.
  4. Sprinkle the grated parmesan on top (optional).
  5. Place in the preheated oven at 180°C and cook for about 15 minutes or until bubbles form, come away from the pan and become golden.
  6. Then remove and turn off. Let cool.


  1. To serve, break the cassava starch biscuit – roller coaster In pieces.
  2. Store closed, preferably in an airtight container, for better preservation.

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

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