Tapioca recipe in the pan

You've probably heard of tapioca or tapioca beiju! This is a Brazilian delicacy of indigenous origin prepared with sweet hydrated manioc flour (the same as tapioca gum) and can be filled with whatever you want - it has sweet and savory options.

Tapioca is a fit and light option because it is prepared without fat, making it a good choice for breakfast, snack or light meal for those who take care of the food. It is also gluten and lactose free!

If you want to know how to make tapioca in a frying pan, stay here at Specialfood and discover the recipe with all the tricks and tips to get a good tapioca! Check out the step-by-step photos of this recipe for tapioca in the pan and make it in less than 10 minutes!

Ingredients for making tapioca in the pan:

 1 cup of sweet powder

 5 tablespoons of filtered water

 1 pinch of salt (optional)

How to make Tapioca in the frying pan:

To make this simple tapioca recipe, place the sweet powder in a bowl and add the water. Mix with your hands until you get a flour with small flakes, which breaks easily.

If this mixture of sweet sprinkle and water is melting too much, as in the photo, add a little more sweet sprinkle and stir, mixing and squeezing with your hands, until you reach the right point.

You'll know this homemade tapioca mix is ​​ready when you turn a tapioca gum into lumps that don't melt and break easily when squeezed between your fingers.

Tip: The consistency of this tapioca gum is similar to ricotta, but dry.

Place 2-3 tablespoons of this tapioca gum in a sieve and, with your hands, mix to sprinkle over a pan (no need to add fat to the pan), off the heat. Sift well around the entire skillet to obtain an even layer of tapioca, neither too thin nor too thick.

Tip: Can you make tapioca in any skillet? Yes, because tapioca does not stick to the pan, whatever the pan material. However, we advise you to use a teflon pan with a diameter of 20 cm.

When you have finished this layer of tapioca, place the skillet over medium heat and leave for 2-3 minutes. During this time the tapioca groats will "melt" slightly and stick together, leaving the tapioca hard enough to bend or roll!

Tip: What's the secret to making good tapioca? The main secret is to sift the tapioca gum in order to get a very homogeneous layer, not too thin and not too thick.

Fill your tapioca in the skillet with whatever option you want. When the tapioca is firm, fold or roll it up with the help of a spatula.

I used condensed milk in the filling, but you can vary with these filling suggestions for tapioca:

sliced ​​ham

sliced ​​cheese

scrambled or fried egg

chicken and catupiry

Dry meat with rennet cheese

Milk cream

Banana and condensed milk

Chocolate syrup

Guava and cheese (in the photo)

Remove your homemade tapioca to a plate and repeat with the remaining tapioca gum, always removing the pan from the heat to sift the gum. Now that you know how to prepare tapioca in the pan, make it at home and leave a comment with a photo of your stuffed tapioca - I served my tapioca with condensed milk and blueberries.

Did you like the suggestion? Also check out these recipes with tapioca gum:

Tapioca gum biscuit

gummy cookie

Blender tapioca pudding

If you liked the Tapioca recipe in the pan, we suggest you enter our Tapioca Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the custard apple mousse recipe/ mango lassi recipe/ chayote benefits blogpost/ kiwi jam recipe/ mandarin jam recipe.