Tapioca

Name: Tapioca
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g hydrated tapioca starch; 80 g queijo coalho — grated; 1 tbsp butter; 1 handful cilantro — optional; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

In the sun-drenched kitchens of Brazil's Northeast, tapioca makes its grand appearance at breakfast. This dish, a staple in many households, is crafted with a practiced hand, where salt is measured by instinct and butter is spread with generosity. Traditionally, it graces the morning table, inviting everyone to partake in its warm, comforting embrace.

A properly prepared tapioca should offer a delicate chew, balanced by the creamy richness of melted queijo coalho. The butter lends a subtle silkiness, while a handful of fresh cilantro adds a burst of herbal brightness. Each bite is a harmonious blend of flavors, making it an essential part of the day's first meal.

Ingredients

200 ghydrated tapioca starch
80 gqueijo coalho — grated
1 tbspbutter
1 handfulcilantro — optional
to tastefine sea salt

Method

Start by placing 200 g of hydrated tapioca starch in a large mixing bowl. Gradually add fine sea salt to taste, mixing with your fingers until the salt is evenly distributed. The mixture should feel like damp sand, holding together when squeezed but not sticky.
Grate 80 g of queijo coalho and set aside. Add 1 tablespoon of butter to a small saucepan and melt it over low heat. Once melted, pour the butter into the tapioca mixture and knead gently until the dough becomes smooth and cohesive, resembling a soft clay.
Preheat your oven to 200°C (392°F). While the oven is heating, divide the dough into small, flat rounds, about the size of your palm. Place each round on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
Bake the tapioca rounds in the preheated oven. They are done when they have a slightly golden hue on the edges and feel firm to the touch, which should take about 15 minutes. The aroma of toasted cheese will be noticeable.
Remove the tapioca rounds from the oven and transfer them to a wire rack. Allow them to cool slightly, which will help the crumb set and maintain its structure. This cooling step is crucial to achieve the right texture.
Chop a handful of cilantro finely and sprinkle it over the warm tapioca rounds before serving. The fresh cilantro adds a burst of flavor that complements the rich, cheesy taste. Serve the tapioca warm, allowing everyone to enjoy the soft, chewy texture and savory flavor as part of a shared meal.