Description
Emilia's beloved Tapioca Recheada with melted cheese is a quick, flavorful, and comforting dish perfect for breakfast or snacks. It's praised for its simplicity, fast preparation, and delightful crunchy-soft texture with gooey cheese, making it a family favorite that brings warmth and joy.
Ingredients
600 g Goma de tapioca hidratada
200 g Queijo muçarela ralado ou em fatias
80 g Queijo coalho ralado ou em cubos pequenos (opcional)
1 pinch Sal (a gosto)
1 dash Manteiga ou azeite (para untar, opcional)
Instructions
- Prepare a goma: In a cold, non-stick skillet (medium, about 20-24 cm diameter), sift the hydrated tapioca starch. Spread evenly, covering the entire bottom of the pan. If desired, add a pinch of salt to the starch if it's not pre-salted. Do not press, just level
- Heat and brown: Place the skillet over medium heat. The heat will cause the starch to clump together, forming a compact mass. Do not grease the pan at this stage, the starch adheres better without initial fat. In approximately 2 to 3 minutes, you will see the edges detaching and the tapioca mass becoming firm. With a spatula, check that the tapioca is dry and compact at the bottom
- Add the cheese: When the tapioca is firm, spread the grated cheese (mozzarella, coalho, or your choice) over half of the surface of the mass. Keep the heat medium for the cheese to start melting gently
- Fold and serve: With the help of the spatula, fold the other half of the tapioca over the cheese. Press lightly so that the cheese melts completely and the tapioca joins. If desired, flip the tapioca and brown the other side for another minute to ensure a perfect crust and even creamier melted cheese. Serve your Tapioca Recheada with melted cheese immediately while the cheese is hot and gooey
Notes
A good quality non-stick pan is essential to prevent the tapioca from sticking.
Do not grease the pan initially; it helps the tapioca form properly. Clean the pan between making multiple tapiocas.
Maintain medium heat. Too high will burn it; too low will make it rubbery.
Sift the tapioca starch before placing it in the pan to eliminate lumps and achieve a more uniform, airy tapioca.
Do not overfill with cheese, as it can make folding difficult and the tapioca heavy.
Serve immediately for the best texture and melted cheese experience.
Storage: Store leftover tapioca in an airtight container in the refrigerator for up to 1 day. The texture will become softer.
Reheating: Reheat in a skillet over low to medium heat without adding fat until the cheese melts again and the tapioca is warmed through. Avoid the microwave, as it can make it rubbery.
- Prep Time: 10 mins
- Cook Time: 16 mins
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Brazilian