Anyone who has tried to do tapioca at home knows the challenge: he dries or crumbled when it comes to shooting. This economic recipe will reveal the secret of the road venders, using the ingredients you have in the pantry. With the consistency that recalls a wet crack, it is ideal for those looking for quick options without coconut milk.
How to do wet tapioca
I learned from attempts that the makeup is in balance between humidity and temperature. In 35 minutes, they prepare a wave of tapioca that acts as a basic and salted candies. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- 2 cups of hydrated tapioc rubber (400 g)
- 200 ml of whole milk (or water for the vegan version)
- 1 whistle of salt
- 4 tablespoons of grated coconut (optional)
Methods of preparation
- Gradually moisturize the mixing of the gums with milk until it forms wet sand.
- Preheated the pan over medium heat for 3 minutes of testing that plays water: it must swell without stealing.
- Distribute the dough with 3 full spoons, making stronger edges in the center so as not to break.
- Moisten with sprayed water using your hands (2 times on each side).
- Turn when the edges are naturally released (about 1 minute per side).
SUGGESTIONS
Freeze the dough in single portions for a maximum of 1 month. Use the iron pan for crunchy uniform. Replace the milk with coconut water for the light version. Store hermetic pot for 3 days (put paper towels to absorb excess).
Combinations that are successful
- Melted curd cheese + oregano
- Caramelled banana + cinnamon powder
- Chicken chicken + cheese cream
- Creamy guava + MinaS cheese
Conclusion: easier than the scrambled egg!
This technique has changed my way of doing tapioca – Now even children help in the kitchen. The consistency is in the right point to enrich yourself without crumbling and the best: you don’t need expensive ingredients or culinary skills. Try to fill what you have in the fridge and tell me in the comments that the combination has surprised more!
Can I use water instead of milk?
Yes, the consistency is equally soft: it loses only a slight creaminess.
Why does my tapioca tear out when it turns?
The very thin edges and cold pans are the main causes.
How to know the right time to turn?
The edges become opaque and release easily with a spatula.
Give a freeze ready?
Better to freeze raw pasta: ready tapioca becomes rubber.
Can I do candy?
Add 1 tablespoon of sugar to the dough or use the sweet fillings after cooking.
