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.
- 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
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