Tapioca Day: 7 unmissable recipes

We have selected surprising delights for you to enjoy!

The tapioca is ours! So much so that it even has a commemorative date: September 15th.

This cassava-derived flour does not contain gluten, which is already a great substitute for our daily bread, right?

For breakfast or lunch, a tapioca disc with the filling of your choice will break a gallon!

And to not just stop at the recipes of the stuffed discs (we have them too!), We have selected other surprising tapioca delights for you to enjoy. We will see?

lace tapioca

With ricotta and mozzarella, to enrich your breakfast or snack!

Ingredients (1 serving)

finely grated ricotta (or parmesan)

tapioca gum

coarse grated mozzarella

Method of preparation

1. Coat the bottom of a non-stick pan with the ricotta and put it on medium heat to heat it up.

2. Sift the tapioca gum on top, covering the entire bottom of the pan.

3. When it begins to detach from the bottom, distribute the grated mozzarella and wait for it to begin to melt.

4. Fold the tapioca in half and enjoy your meal!

beetroot tapioca

It adds nutrients and color to the dough and you can replace it with carrots. Delight!

Ingredients (6 to 8 servings)

1 cup of water (200 ml)

1 large beetroot, peeled and diced

500 g of sweet flour

salt

Filling to taste (e.g. goat cheese + grated ricotta + honey + orange zest)

Method of preparation

1. In a blender, whisk the water with the beetroot until smooth. Drain and discard the pomace.

2. Moisten the sprinkling of salt to taste with 1 1/2 cups (tea) of beet juice, stirring with your fingertips until smooth. Sift and prepare the tapioca.

3. In a heated non-stick pan, pour a portion of the moistened flour until the bottom is completely covered.

4. Lower the heat and cook for about 1 minute or until the tapioca comes out of the pan (check with a spatula).

5. Remove from the oven and set aside or, if you prefer it crispier, turn it over to cook on the other side.

6. Stuff the tapiocas to taste and serve.

Tip: If the dough is crumbly, add more juice or water until the dough is ready; if it gets too wet, add more flour.

Tapioca lollipop with cheese sauce

A good snack to get family and friends together and celebrate!

Ingredients (25 units)

4 cups of milk tea (800 ml)

1 bay leaf

1 stalk of fresh cilantro (optional)

1 teaspoon of salt

2 teaspoons of red pepper sauce

2 cups of granulated tapioca tea (320 g)

Oil for greasing and frying

Cheese sauce

1 cup of milk tea (200 ml)

1 heaping tablespoon of corn starch

1 cup finely grated semi-cured cheese (120 g)

salt

Method of preparation

1. The day before, bring the milk with the bay leaf and the coriander stem to a boil.

2. Off the heat, remove the bay leaf and coriander and add the salt, pepper and tapioca.

3. Return to the heat, stirring constantly, until it boils.

4. Pour into a square pan (21 cm) lightly greased with oil and cover with film in contact with the surface, pressing well to level.

5. Store in the refrigerator until the next day.

6. Cut the tapioca into 4 cm squares and glue them onto wooden sticks.

7. Fry, a few at a time, in plenty of hot oil until golden brown.

8. Drain on absorbent paper and serve with the cheese sauce.

Cheese sauce

1. Bring the milk with the starch over medium heat, stirring constantly, until it boils.

2. Off the heat, add the cheese, season with salt and mix well until the mixture is smooth. Use hot.

tapioca dream

At parties or meetings, there is no one who can resist this delicacy with dulce de leche, but you can fill it as you please.

Ingredients (20 pieces)

4 tablespoons of wet and sweetened grated coconut

1 cup of granulated tapioca tea

2 tablespoons of sour corn starch

2 tablespoons of sugar

1 1/2 cups hot coconut milk tea (360 ml)

1/4 cup hot milk tea (60 ml)

1 egg

1 teaspoon of chemical yeast

Fry oil

Cinnamon sugar for sprinkling

1 can of condensed milk, pressure cooked for 40 minutes to fill (wait for it to cool completely before opening the can)

Method of preparation

1. Mix the coconut with the tapioca, flour, sugar, coconut milk and milk.

2. Cover with cling film and leave to hydrate for 40 minutes.

3. Add the egg, mix and add the yeast.

4. Shape into balls with small portions of dough (30 g) and fry them little by little in abundant hot oil until golden brown.

5. Leave it to drain on absorbent paper until it is lukewarm and wrap it in cinnamon sugar.

6. Cut each ball in half, fill it with the sweetened condensed milk (use a pastry bag to make it easier) and serve.

Tapioca pudding with caramel

Nooooo! Who can resist this delight?

Ingredients (8 servings)

1 cup of tapioca flour

2 and 1/2 cups of milk tea (500 ml)

4 tablespoons of grated dry coconut

1 cup of crystalline sugar

2 glasses of coconut milk (400 ml)

1 can of condensed milk

6 gems

1 tablespoon of margarine

6 snow white

Method of preparation

1. Mix the tapioca flour with the milk and coconut and let it hydrate for 4 hours.

2. Melt the sugar until golden brown and spread it in an English pan or in a central cone (20 cm in diameter), lining the whole inside. Reserve.

3. Whisk the tapioca mixture in the blender with the coconut milk, condensed milk, egg yolks and margarine until smooth.

4. Without beating, gently incorporate the egg whites and pour into the caramel mold.

5. Bake in a preheated medium oven (200ºC), in a bain marie (use hot water), for about 50 minutes or until solidified (do the toothpick test).

6. Turn out cold (if necessary heat the bottom of the pan) and serve at room temperature or cold, accompanied, if desired, with more caramel sauce.

Coconut Tapioca Ice Cream

To be served with rapadura or guava syrup and enchant. Have a good time!

Ingredients (2 liters)

700 ml of milk

1 box or can of condensed milk

1 glass of coconut milk (200 ml)

1 box of sour cream (200 g)

1 cup of freshly grated coconut

1 cup of granulated tapioca tea

Method of preparation

1. Boil milk with condensed milk and coconut milk.

2. Off the heat, add the cream, coconut and tapioca and mix well.

3. Transfer to bowl and stir every 10 minutes until cool.

4. Beat the mixture in the mixer, on high power, for 10 minutes.

5. Transfer to a jar with a lid and place in the freezer for 2 hours or until the rim freezes.

6. Whisk again in the blender for 10 minutes and place in the freezer until the rim freezes again.

7. Repeat this process 1 or 2 more times, until you notice it is very creamy.

8. Leave in the freezer for 6-8 hours or until completely hardened.

9. Serve, if desired, with hot rapadura or guava syrup.

Gluten-free tapioca bread

For those on a diet or gluten intolerant, it is an excellent choice to serve at breakfast or as a snack!

Ingredients (20 pieces)

2 cups of milk tea (480 ml)

4 tablespoons of oil

Salt to taste

1 cup of granulated tapioca tea

1 egg

150 g of grated Parmesan cheese

2 tablespoons of sweet corn starch

butter for greasing

Method of preparation

1. Take the milk with the oil and salt to taste over medium heat and stir until it boils.

2. Pour over the granulated tapioca, stirring quickly to burn, and allow to cool.

3. Add the egg, 4 tablespoons of Parmesan and the sprinkle and mix well.

4. Shape into balls with small portions of dough, wrap in the rest of the Parmesan cheese and place them on a greased baking sheet.

5. Bake in a preheated medium oven (180ºC) for about 30 minutes or until golden brown. Serve immediately.

Source: Terra