EasyMade with care. Brazilian · Frying pan
Cheese tapioca
Hydrated tapioca starch, a frying pan and cheese: white on the outside, melted inside. Makes two tapiocas.
What we'll need
- 120 g ready hydrated tapioca starch
- 80 g grated semi-cured cheese
- 1 pinch salt
1 cup = 240 ml. Measurements follow the original recipe.
Serves 2 people.
Contains: Milk.
Here's how it's done.
Prepare the starch and cheese.
Set out the hydrated starch and grate the cheese. Mix a pinch of salt into unsalted starch. Divide both into two portions.
Make a thin layer.
Heat a 20 cm nonstick pan over low heat. Sift half the starch evenly over the bottom. Do not add oil.
Let the tapioca hold together.
Leave for 30 to 60 seconds, until the grains form a disc and the edge releases. Flip with a spatula and heat the other side for a few seconds.
Add the filling.
Spread half the cheese over one half of the disc. Leave the edge clear so you can fold it without spilling.
Fold and heat.
Fold into a half-moon and heat for about 1 minute, until the cheese softens. Serve immediately and repeat with the remaining starch and cheese.
About this recipe and its sources
Uses ready hydrated tapioca starch. The Panelinha base recipe hydrates dry starch; here that step is replaced with the prepared ingredient. The disc should stay white.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.