Brazilian Tapioca

Name: Brazilian Tapioca
Prep time: 15 min
Cook time: 2 min
Total time: 1 h 17 min
Yield: 10 tapiocas
Ingredients: 1 pound tapioca flour; 4 cups water; Pinch salt

User Reviews

5

12 reviews

Excellent

Prep Time
15 mins
Cook Time
2 mins
Hydrating Time
1 hr
Total Time
1 hr 17 mins
Servings
10 tapiocas
Calories
151 kcal
Course
Breakfast, Snacks
Cuisine
Brazilian

Brazilian Tapioca

Quincy Hayes

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Brazilian Tapioca is a preparation of tapioca flour soaked and processed into a gum-like starch used for cooking a flexible, gluten-free crepe. The process involves soaking the flour in cold water to hydrate the starch, then draining and drying it to a crumbly, sandy texture. When cooked in a hot nonstick pan with a pinch of salt, the tapioca forms a chewy, pliable cake that can be filled or topped as desired.

Description

This Brazilian Tapioca recipe transforms tapioca flour by soaking it in cold water until the starch swells and becomes gummy. After draining the water, pressing the mixture dry removes excess moisture, resulting in a chalky, perforable consistency. Breaking it into chunks and sieving produces a fine, sandy gum ready for cooking. When scooped and cooked over medium-high heat, the tapioca gum binds into a soft, cohesive crepe.

The cooked tapioca has a delicate chewiness and neutral flavor, making it a versatile base for sweet or savory fillings. Its texture offers a contrast to crisp or creamy ingredients when served. The recipe yields a fresh starch that keeps for up to 5-10 days refrigerated.

This preparation serves as a traditional Brazilian gluten-free crepe base and can be adapted with various toppings or fillings depending on preference.

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Ingredients

Servings

1 pound tapioca flour also known as tapioca starch
4 cups water cold
Pinch salt

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Instructions

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For the Tapioca Gum:

Place the tapioca flour in a dish deep enough to accommodate all the flour plus the water.
Cover the tapioca with water. The water will bubble as the the tapioca starch starts to absorb it. Wait an hour, or up to overnight, then slowly pour the water out. You'll notice the starch now looks gummy, so we need to dry it.
Using paper towels, or a clean dish towel, press gently against the gummy paste. I do this a few times, exchanging the paper towels for drier ones.
When the gum looks chalky, and can be perforated with a fork, break it into chunks.
Using your hands, break these chunks into a sandy mixture.
Finally, pass that sandy mixture through a strainer to obtain a finer texture.
Store the tapioca gum in a zippy bag, or in a glass container. It should last you 5-10 days in the fridge.

How to cook:

Scoop ⅓ of a cup of the tapioca gum into a small nonstick pan and season it with a pinch of salt.
Cook over medium to high heat, about 2-ish minutes.
When the gum sticks together it's ready to be flipped. Flip, then cook one more minute on the other side and you're all done.
Just add your favorite herbs, and drizzle with olive oil to keep it vegan. Or spread some salted butter, or jam, or peanut butter, or seriously ANYTHING!