Are you a tapioca fan? How about preparing your own tapioca flour, without preservatives? There are several different recipes and here we bring an alternative.
It is possible to make tapioca only with the sweet sprinkle, but in this recipe you will use the sweet with the sour. The biggest secret lies in the right point of the gum, which cannot be too wet or too dry… Shall we take a chance?
How do
Use a large, deep bowl to mix 500g of sour starch, 500g of sweet starch and a tablespoon of salt. Gradually add 500ml of water. Work the flour with your hands until the talc texture is replaced by a slightly heavier flour.
Want a tip? To know if you've reached the right point, put a little in your hand and close it, if it forms a firm cupcake, it's done! After that, pass the flour through the sieve to make it looser. Now the gum is ready to go to the frying pan. Simple, isn't it?
Extra Tips
- Making tapioca in smaller skillets is best, as it will be less likely to break.
- Tapioca gum lasts up to four days in the fridge. A good tip is to freeze individual portions so they don't spoil.
- To prepare your tapioca, leave the frying pan hot, spread a layer of flour, leaving it smooth and uniform. Leave for about 20 seconds on medium heat or until it unglued and binds, then turn and leave for another 10 seconds, turn again, add the stuffing of your choice and fold in half. After it's closed, give it a last turn to toast and that's it, just delight yourself!
Text written by Natália Nocelli from the Eu Sem Fronteiras Team.
