what kind of flour is used ? i used fermented, gluten-free cassava flour and the result is burnt flour on pan, the flour didnt want to stick and make a kind of crepe when it cooked. any advice?
I am not sure what flour they use, but I use tapioca starch. I put the starch in a bowl, fill it with water and wait a couple of hours before I remove the water. Then I place the bowl in the fridge to dry, and take it out the next day. The starch will have hardened. It might be slightly gooey, which it shouldn´t be. If it is, it is still to wet. All that is left is to take the starch from the container, and use something similar to the white bowl the woman uses above the frying pan here. Something to make the ingredient finer. There might be better ways, or ingredients. But hey at least it works, and taste similar or maybe the same. Been awhile since I have eaten a tapioca from Brazil.
+Aditya Priansyah The main ingredient is cassava flour or cassava starch, made from the (arrowroot) cassava root, or manioc, yuca, or as are are used to calling it, mandioca, actually the name depends on which region of Brazil you are from. This brazilian plant is processed into what we call tapoica. look up tapioca, cassava or fufu flour to try and find it cheap ;) Improperly prepared it can have some toxic side effects.
i always wonder what Tapioca was in Brasil now I know it is just a crepe. In the USA Tapioca is just rice pudding or "arroz com leite" different type of Tapioca.
+TFtusave It is not a crepe in the traditional sense. The main ingredient is cassava flour or cassava starch, made from the cassava root, or manioc, yuca, or as are are used to calling it, mandioca, actually the name depends on which region of Brazil you are from. be careful as if improperly prepared it can have some toxic side effects.
Mmm....looks yummy...🤤🤤
obrigado agora eu sei fazer tapioca
What you put in the flour
nice video but the music doesnt make any sense. Ok it sounds nice but is completely foreign to the region
qual a marca dessa tapioca?
isso q tu chama d tapioca?
recete? recipe?
easy to cook. hard to get it. but i love it!
Gabriel Correa just buy it at a small Brazilian market, that's were I get mine
Gabriel Correa I ordered from walmart online
Yum
No... Yucca
what kind of flour is used ? i used fermented, gluten-free cassava flour and the result is burnt flour on pan, the flour didnt want to stick and make a kind of crepe when it cooked. any advice?
I am not sure what flour they use, but I use tapioca starch.
I put the starch in a bowl, fill it with water and wait a couple of hours before I remove the water.
Then I place the bowl in the fridge to dry, and take it out the next day. The starch will have hardened. It might be slightly gooey, which it shouldn´t be. If it is, it is still to wet.
All that is left is to take the starch from the container, and use something similar to the white bowl the woman uses above the frying pan here. Something to make the ingredient finer.
There might be better ways, or ingredients. But hey at least it works, and taste similar or maybe the same. Been awhile since I have eaten a tapioca from Brazil.
They use tapioca that is wetted and then dried
+Aditya Priansyah The main ingredient is cassava flour or cassava starch, made from the (arrowroot) cassava root, or manioc, yuca, or as are are used to calling it, mandioca, actually the name depends on which region of Brazil you are from. This brazilian plant is processed into what we call tapoica. look up tapioca, cassava or fufu flour to try and find it cheap ;)
Improperly prepared it can have some toxic side effects.
what happens if you do this simple recipe but don't strain the flour?
I'm Brazilian, but I don't like tapico. But I love another thigs makes with cassava.
i always wonder what Tapioca was in Brasil now I know it is just a crepe. In the USA Tapioca is just rice pudding or "arroz com leite" different type of Tapioca.
+TFtusave It is not a crepe in the traditional sense. The main ingredient is cassava flour or cassava starch, made from the cassava root, or manioc, yuca, or as are are used to calling it, mandioca, actually the name depends on which region of Brazil you are from.
be careful as if improperly prepared it can have some toxic side effects.
is this ONLY the flour taking this shape??
Yes it is
Dá para saber que é brasileiro só pelos potes. Kk
Good recipe here: www.thespruce.com/tapioca-brazilian-crepes-3029703