Tapioca pancake

Tapioca pancake

Tapioca

By
From
This is Brazil
Makes
4
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
250g tapioca starch, (see glossary)
125ml cold water
filling of your choice, (see note)

Method

  1. Put the tapioca starch in a bowl and add half the water at a time, mixing with your hands to break up any lumps and create a fine, crumbly mixture.
  2. Place a 15 cm non-stick frying pan over a medium heat. Working quickly with your hands, press 125 ml of the tapioca mixture through a fine mesh sieve into the hot pan, making an even layer about 5 mm thick. Ensure there are no holes or cracks. Cook for 1–2 minutes, or until the heat sticks the grains together to form a pancake. Turn and cook the other side for 1 minute.
  3. Slide the pancake onto a plate and sprinkle or spread with your chosen filling, then fold or roll up to serve. Repeat to make four pancakes in total.

Filling suggestions:

  • –Shredded coconut and grated mozzarella or salty goat’s cheese (once folded or rolled, return the pancake to the pan to melt the cheese)

    –Goiabada (guava paste) with shredded coconut or salty goat’s cheese (mix the guava paste with a little boiling water to make a thick liquid that can be spread or drizzled on the pancake)

    –Carne seca (shredded dried beef) with grated mozzarella

    –Condensed milk with shredded coconut

    –Sliced banana with condensed milk and/or shredded coconut

    –Butter and salt
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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