Learn how to prepare tapioca with different flavors and learn how to make the dish have the desired crunchiness

There are several recipes you can simplify by making them at home from scratch, but tapioca gum isn’t one of them. The process is complicated and time consuming and is usually done in factories. However, there are other ways to spend less and make the recipe easier, as sweet tapioca and potato starch are hydrated to become tapioca and can be a fresher option than what’s on the market.

Thinking about all the questions that concern the topic, we called the founder partner of the Rio de Janeiro restaurant, Tapí Tapioca, Marianna Ferolla, to put an end to all doubts about the topic. Here we will reveal all the secrets to preparing the perfect tapioca at home, from the use of the ingredients, to storage, to preparation.

The best way to store rubber

We have already explained the first step to you. Next is what to do with tapioca gum that won’t be used right away. According to the professional, the right way is to store the ready-made purchased gum in a glass jar inside the refrigerator. However, the more natural one should be kept in the freezer and only the part that will be consumed within 5 days should be kept in a glass jar in the fridge.

It’s time to prepare the tapioca

Once this is done, separate your serving of tapioca gum to make the recipe, usually 3 to 4 tablespoons are used for 1 serving. Sift over pan and wait for edges to start to peel away. What? Has the tapioca started to break down? Really, this shouldn’t be happening, because it means it’s been excised. But don’t worry, because Ferolla also taught you how to fix it.

What you should do is take a new eraser and place it in a bowl. Pour in the water little by little and knead with your hands. The ideal point is that, if you squeeze some with your hand, the dough forms a lump that looks like dough, and if you crumble it with your fingers, it falls apart. What it can’t do is turn into some kind of jelly. Now, sift back into the pan once more and wait for the edges to come loose.

texture of tapioca

If you’re a fan of very crunchy tapioca, Marianna recommends using a thin layer of starch in the pan, but always coat the entire bottom, forming a circle. However, if you prefer something fluffier and softer, she suggested adding more, but always keeping the heat low.

If you’re afraid of burning, don’t worry. “The secret is to keep an eye on it and keep the heat low. Only turn it up when you’re making the stuffing,” said the founding partner of the Rio de Janeiro house.

To harmonize tapioca

If you pay attention and follow all these tips, your tapioca will turn out well and you can stuff it as you like, with sweet or savory ingredients. If you’re unsure what to drink to harmonize, Ferolla said anything goes: “Coconut water, juice and specialty coffee are options for those who want something lighter, but also some poolside wine with tapioca.” that’s fine.”

homemade stuffed tapioca

Now it’s your turn to get your hands dirty. We have separated five options that Marianna and Diogo Zaverucha – who is also a founding partner of the establishment – have taught us to prepare. Tapioca flavors range from sweet to savory, so you can enjoy all tastes, but don’t hesitate if you prefer to create your own filling. Let’s go?

Tapioca with dried meat, plantain, rocket and coalho cheese

This will win over fans of the infallible combination of banana and cheese. In five minutes, you’ll have a dish that combines coalho cheese with plantain, beef jerky, and rocket, making it all the more delicious.

Coalho cheese tapioca, grated fresh coconut and honey

Still on the subject of cheese, if you believe that this dairy product goes well with honey, this recipe is for you. The tapioca, well stuffed with rennet and grated fresh coconut, is finished with a good dose of honey on top.

Strawberry Chocolate Tapioca

Now let’s start talking to those who love a good sweet tapioca. The first is with the infallible combination of chocolate and strawberry. The Nutella-like chocolate and hazelnut cream takes up all the space and the strawberry arrives to break up the sugared almond. For both dessert and afternoon coffee, this tapioca appeals to all types of palates.

Tapioca dulce de leche with lemon zest and fleur de sel

Another sweet option is the filling, which has lots of dulce de leche and is balanced out with lemon drops and zest. The tapioca is finished with a dash of fleur de sel, which makes the dish more diverse and delicious.

Creamy tapioca with guava and grated fresh coconut

The only thing missing were guava fans and of course we added it to the menu. The creamy guava jam inside this tapioca is accompanied by fresh grated coconut. If you want, this recipe works for brunch time too

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.