Người mới
Brazilian
Pão de Queijo (Cheese Bread)
Nguồn: Truyền thống
45 phút690 kcal
ChayKhông gluten
Tapioca (Brazilian Cassava-Starch Crepe)
The Northeast's magic pancake: hydrated cassava starch sifted into a hot dry pan, where it fuses in seconds into a chewy white crepe. Fold it around cheese for breakfast or coconut and condensed milk for dessert. Naturally gluten-free.
Nguồn
Công thức của Northeastern Brazilian home kitchens · 🏺 Truyền thống · Indigenous-rooted; the beiju/tapioca of the Nordeste
Northeastern Brazilian (Nordeste), Indigenous roots — The tapioca crepe (also called beiju) comes from Brazil's Indigenous peoples, who first made flatbreads from cassava starch. Today it is a Northeastern icon sold from street griddles and eaten savoury with cheese or sweet with coconut and condensed milk.
Watch it being made · 3 videos
⏱ 20 phút🍽 2 khẩu phần🔥 280 kcal🇧🇷 Brazil
ChayKhông glutenKhông hạt
Các bước
If your tapioca starch is dry and powdery, sprinkle over the 60 ml water and mix with your fingers into damp crumbs, then rest 10 minutes. Pre-hydrated goma can be used straight away.
💡 The starch should feel like damp sand that clumps when squeezed but crumbles again. Too wet and the crepe turns gummy.
Push the hydrated starch through a coarse sieve to break every lump — this is the step that makes the crepe smooth, not lumpy. Stir in the salt.
Heat a dry non-stick pan (about 20 cm) over medium heat — no oil at all. Once hot, sprinkle in enough starch to cover the base in an even 4–5 mm layer.
In under a minute the grains melt and fuse into a solid white disc. When the top looks set and the edges lift, it is ready to flip.
💡 Don't stir or spread it after sprinkling — it knits itself together as the starch gelatinises. Poking it just tears holes.
Flip the crepe, scatter the grated cheese over one half and let it melt for 30–60 seconds.
Fold the crepe over the filling into a half-moon, slide onto a plate and eat straight away while the cheese is molten.
Repeat with the rest of the starch for a second crepe.
💡 Mẹo
- For a sweet tapioca, skip the salt and fill with grated coconut and a drizzle of condensed milk, or sliced banana and cinnamon — the classic Northeastern breakfast and dessert.
- It is naturally gluten-free and dairy-free before filling, which makes it a genuinely useful crepe for coeliac cooks — just keep the pan clean of wheat.
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