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Dadinhos de Tapioca (Cheesy Tapioca Cubes)

Rodrigo Oliveira
The original recipe uses queijo coalho but if you can’t find that, queso panela is a good substitute. “Freshness is really important with the cheese for this recipe,” says Oliveira. “You can’t use cheese with a long shelf life; it has to be a curd cheese and the fresher the better. It should have a delicate milk flavor with a light to medium acidity. If you can’t find queso panela, then halloumi would also work.” It’s important to use granulated tapioca. Tapioca flour or pearls won’t work.

Ingredients
  

  • 10 ½ ounces queijo coalho and/or queso panela
  • 1 cup plus 1 tablespoon granulated tapioca
  • 1 ¾ teaspoon salt less if the cheese is very salty
  • Pinch white pepper
  • 2 cups whole milk
  • Neutral oil for deep frying
  • Sweet chili jam or molasses for dipping

Instructions
 

  • Cover a sheet pan with cling wrap.
  • Grate cheese finely (a food processor with the shredding blade is ideal for this) and mix with granulated tapioca, salt, and pepper. Combine well.
  • Bring milk to a boil, then add to the tapioca mixture. Stir until mixture starts to firm up and tapioca absorbs the milk.
  • Pour mixture evenly onto the tray and cover with cling wrap. Leave to cool and refrigerate for at least 3 hours (or up to 3 days).
  • Cut into cubes (roughly 1 inch) and deep fry in hot oil until golden. They should be crispy and dry on the outside and soft inside.
  • Serve with sweet chili jam or molasses for dipping