Serves a Crowd
Dadinho de Tapioca (Cheesy Crispy Tapioca Cubes)
- Prep time 14 minutes
- Cook time 1 hour
- Serves 3-4
Author Notes
SUMMER IS ALMOST HERE, meaning it's time for the best side/appetizer ever...
These Dadinho de Tapiocas are a true delight for those who love crispy and cheesy snacks. These bite-sized tapioca squares are crispy on the outside and chewy on the inside, making them a unique and addictive treat. Made with tapioca flour, Parmesan cheese, and other flavorful ingredients, these Dadinhos have a savory taste that will leave you wanting more.
They are perfect for sides on a hot summer day or snacking on during pool days, game nights, or any other occasion that calls for a tasty and easy-to-make treat. Serve them with a tangy dipping sauce, and watch your guests devour them quickly. Whether you're a fan of Brazilian cuisine or just looking for a new snack recipe, these Dadinho de Tapiocas are sure to impress! —Luana Paiva
Ingredients
- For the Tapioca
-
2 cups
Tapioca flour - known as tapioca starch
-
2 cups
Whole Milk
-
2 cups
Grated parmesan cheese
-
1 cup
Grated mozzarella cheese
-
1/2 cup
unsalted butter
-
1 teaspoon
salt
- For Tangy Sauce
-
1/2 cup
Guava paste
-
2 tablespoons
Water
-
1 tablespoon
Lemon Juice
Directions
- Grease a square baking pan or dish with butter or oil.
- In a large mixing bowl, combine the tapioca flour and milk. Stir well until the tapioca absorbs the milk. Let it sit for about 30 minutes, allowing the tapioca to soften.
- In a saucepan, melt the butter over medium heat. Add the grated Parmesan and mozzarella cheese, stirring continuously until the cheese is fully melted and well combined.
- Add the tapioca and milk mixture to the melted cheese, stirring constantly. Cook over medium heat until the mixture forms a thick, cohesive dough. This may take about 5-7 minutes.
- Stir in the salt, ensuring it's evenly distributed throughout the dough.
- Transfer the tapioca and cheese mixture to the greased pan, spreading it evenly.
- Allow the mixture to cool to room temperature. Once cooled, cover the pan and refrigerate for at least 2 hours or until it becomes firm.
- Once firm, remove the mixture from the refrigerator and cut it into bite-sized squares.
- In a small saucepan, melt the guava paste over low heat. Add water gradually, stirring to achieve a smooth consistency.
- Stir in the lime or lemon juice, mixing well with the guava paste.
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