Brazilian Tapioca Cheese Cubes (Dadinhos de Tapioca)

Instructions

1. 1

   Mise en place: Line a 20x20 cm square baking dish with plastic wrap, leaving overhang on the sides. Finely grate the Queijo Coalho cheese. Measure the granulated tapioca, whole milk, salt, and black pepper into separate prep bowls.

2. 2

   Pour the whole milk into a small saucepan over medium heat. Season with the salt and ground black pepper. Bring the milk just to a gentle simmer (around 85°C) until tiny bubbles form around the edges, then remove from the heat immediately.

3. 3

   In a large bowl, mix the granulated tapioca and grated Queijo Coalho cheese. Pour the hot milk into the bowl in a steady stream, whisking constantly with a spatual or wooden spoon until the cheese melts slightly and thickens into a heavy dough.

4. 4

   Transfer the hot mixture immediately into the lined baking dish. Press down firmly with a spatula to level the top into an even layer about 2 cm thick. Let it cool to room temperature, then cover and chill in the refrigerator for at least 2 hours to firm up.

5. 5

   Lift the set tapioca block out using the plastic wrap overhang and place it on a cutting board. Cut into equal 2 cm cubes. Heat the vegetable oil in a wide nonstick skillet over medium heat, or preheat your oven to 200°C for baking.

6. 6

   Fry the cubes in batches in the skillet for 6 to 8 minutes, turning frequently until all sides are deep golden brown and crispy. Transfer to a paper-towel lined plate to drain slightly, then serve warm on a platter paired with sweet pepper jelly for dipping.

Serve with

Sauce

Brazilian Sweet Chili Jam for Tapioca Cheese Cubes

Brazilian · 25 min