Dadinhos de Tapioca

Indulge in a quintessential Brazilian experience with "Dadinhos de Tapioca," a delectable snack that brings the flavors of Brazil right to your plate. These tapioca and cheese cubes are crispy on the outside and creamy on the inside, paired perfectly with a sweet and tangy dipping sauce. Created by Chef Rodrigo Oliveira from Mocotó, this dish is sure to tantalize your taste buds.

Ingredients

🌿 250 grams Granular Tapioca
🧀 375 grams Coalho Cheese (barbecue type), finely grated
🥛 500 ml Whole Milk
🧂 A pinch of Salt
🌶️ Freshly ground Black Pepper
🍃 Freshly ground Allspice (Pimenta da Jamaica), optional
🍯 Molasses or Honey for dipping sauce
🍋 Zest and juice of 1 Sicilian Lemon or Tahiti Lime
🌶️ 1 Finger Pepper (Pimenta Dedo de Moça), finely chopped
🛢️ Cooking Oil for deep frying

Instructions

1- Prepare Ingredients:

• Grate the coalho cheese finely using a Microplane grater.
• In a large stainless steel mixing bowl, combine grated cheese and granular tapioca.

2- Boil Milk:

• Pour whole milk into a stainless steel saucepan and bring to a rolling boil.

3- Season Mixture:

• Add a pinch of salt and freshly ground black pepper (and allspice, if using) to the cheese and tapioca mixture.

4- Combine and Mix:

• Pour boiling milk over the tapioca-cheese mixture.
• Use a whisk to mix continuously for about 3 minutes until it forms a thick paste.

5- Shape and Chill:

• Line a rectangular dish with plastic wrap.
• Pour mixture into the dish, press firmly, and smooth the top.
• Cover with excess plastic wrap and refrigerate for 2 hours or until firm.

6- Prepare Dipping Sauce:

• In a small glass bowl, combine lemon zest, chopped finger pepper, and lemon juice.
• Add a pinch of salt and drizzle with molasses or honey. Mix well.

7- Cut Dadinhos:

• Remove firm mixture from the dish, using the plastic wrap for lifting.
• Cut into strips and then cubes on a wooden cutting board using a chef's knife.

8- Fry:

• Heat oil in a saucepan on medium-high for deep frying.
• Fry tapioca cubes in small batches until golden brown, less than 1 minute per batch.

9- Drain and Serve:

• Use a slotted spoon to remove and drain on paper towels.
• Serve hot with the prepared dipping sauce.

Prep Time: 15 minutes
Chilling Time: 2 hours
Frying Time: Under 1 minute per batch
Total Time: Approximately 2 hours and 15 minutes
Servings: Approximately 4-6
Equipment: Stainless steel mixing bowl, stainless steel saucepan, Microplane grater, ceramic/metal loaf pan or rectangular dish, plastic wrap, metal whisk, Tramontina/Zwilling chef's knife, wooden cutting board, wooden pepper mill, small glass bowl, metal slotted spoon, plates for serving

Cooking Tips

• Ensure use of granular tapioca, not starch.
• Grate cheese as finely as possible for better integration.
• Maintain boiling milk and proportions for the best texture.
• Adequate chilling is crucial for firm and easy-to-cut cubes.

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Dadinhos de Tapioca