🇧🇷 Receitas da Vó Lurdes
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Simple homemade tapioca cubes recipe, crispy on the outside and soft on the inside, naturally gluten-free and delicious as an appetizer.
Recipe Video
Ingredients
- 2cups de coarse tapioca starch (or tapioca pearls)
- 3cups de grated Queijo Coalho cheese
- 1/2teaspoon de salt
- 1/2light teaspoon de black pepper opcional
- 3cups de milk
- oil
Instructions
In a bowl, mix the coarse tapioca starch, grated Queijo Coalho cheese, salt, and black pepper.
Boil the three cups of milk and pour it over the dry mixture.
Stir continuously until all the milk is absorbed by the tapioca, forming a smooth mixture.
Dica: It is crucial to keep stirring the mixture until the liquid disappears.
Transfer the mixture to a baking pan (suggested size: 8x12 inches) and spread evenly, ensuring the surface is level.
Dica: Spread it well so it comes out flat.
Cover the pan with plastic wrap and refrigerate for a minimum of 8 hours to set.
Dica: It can be stored in the refrigerator for up to three days before frying.
Remove the firm mixture from the pan and cut it into small cubes or squares (dadinhos).
Heat enough oil in a pot for deep frying over medium-high heat.
Dica: Test the oil temperature by dropping in a toothpick; if it immediately bubbles, it's ready.
Deep-fry the cubes until they are golden brown on all sides.
Dica: Drain excess oil on paper towels after frying.
Serve the cubes, optionally accompanied by jam or molasses.
Dica: To bake in an air fryer, brush a little oil over the cubes before placing them in to ensure crispiness.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy3661 kcal183%
- Carbohydrates329 g110%
- Protein126 g168%
- Total Fat208 g378%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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