Beiju

Name: Beiju
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g tapioca starch; as needed water — to hydrate; to taste fine sea salt; 1 tbsp coconut oil; as needed grated coconut — to fill

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Beiju hails from the northeastern region of Brazil, where it is a beloved staple in many households. This version captures the essence of a dish prepared with instinct and tradition, much like how families have enjoyed it for generations. It's a dish that doesn't demand precision but rather a cook's intuition, making it a heartfelt addition to any table.

The beiju should have a delicate, crisp texture on the outside, with a slight chewiness that gives way to the subtle flavor of coconut. Generously using coconut oil enhances its richness, while a hand-measured sprinkle of fine sea salt brings all the flavors together. It's a simple yet satisfying experience, rooted in the warmth of northeast Brazilian kitchens.

Ingredients

200 gtapioca starch
as neededwater — to hydrate
to tastefine sea salt
1 tbspcoconut oil
as neededgrated coconut — to fill

Method

In a large mixing bowl, combine 200 g of tapioca starch with a pinch of fine sea salt. Gradually add water, a tablespoon at a time, while mixing with your hands until the mixture resembles wet sand. The dough should hold together when squeezed but crumble easily when released. This texture is crucial for forming the Beiju properly.
Once the desired texture is achieved, knead the dough gently in the bowl for about 2 minutes, ensuring it is smooth and cohesive. This step helps to evenly distribute moisture throughout the starch. Cover the bowl with a clean kitchen towel and let it rest for about 10 minutes. This resting period allows the starch to hydrate fully, making it easier to shape later.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Take small handfuls of the dough and gently shape them into flat, round discs about 10 cm in diameter and 1 cm thick. Be gentle to avoid cracking the edges. Place the discs on the prepared baking sheet, leaving some space between each.
Melt 1 tablespoon of coconut oil and brush it generously over the top of each Beiju disc. This will help them develop a beautiful golden color and a slightly crispy texture as they bake. Place the baking sheet in the preheated oven.
Bake the Beiju for about 15 minutes, or until the edges are lightly golden and the surface feels firm to the touch. The aroma of coconut oil should be noticeable, signaling that the Beiju is ready. Remove them from the oven and transfer to a wire rack to cool slightly.
Allow the Beiju to cool on the rack for about 5 minutes. This brief cooling period helps set the crumb, ensuring they hold their shape when served. The Beiju should be warm but not hot to the touch when ready to serve.
Serve the Beiju warm, garnished with grated coconut if desired. They are perfect for sharing at the table, embodying the communal spirit of a Brazilian meal. Enjoy them as part of a larger spread or as a delightful snack on their own.