Recipesbible

Breakfast Meals Cooking Time : 10 min preparation + 10 min cooking Recipe Servings : 4 pancakes Recipe Dificult : 0.00

Tapioca | Traditional Brazilian Tapioca Pancake (Beiju)

0 likes 0 reviews 1 view

Brazilian Tapioca Pancake, also known as Beiju, is a popular traditional Brazilian street food made from hydrated tapioca starch. Unlike ordinary pancakes, it does not require eggs, milk, or wheat flour. When heated in a skillet, the fine tapioca starch granules bind together to form a soft, flexible pancake with a slightly chewy texture. Its naturally neutral flavour makes it suitable for both sweet and savoury fillings.

This versatile Brazilian favourite is commonly enjoyed for breakfast, snacks, or a quick light meal. Popular fillings include cheese, shredded chicken, coconut, banana, and condensed milk. The pancake is simple to prepare, naturally gluten-free, and cooks in just a few minutes. Serve it warm while the texture is soft and the filling is deliciously melted.

Cooking Method

Prepare the Tapioca Starch: Place hydrated tapioca starch in a bowl. If using dry tapioca starch, hydrate it according to the package instructions, then sift it to remove lumps.
Heat the Pan: Place a non-stick skillet over medium-low heat. No oil is necessary.
Form the Pancake: Spread approximately ½ cup of hydrated tapioca starch evenly across the pan using a fine sieve, creating a thin, round layer.
Cook the Base: Cook for 1–2 minutes until the starch granules bind together and form a flexible pancake.
Add the Filling: Sprinkle mozzarella cheese over one half of the pancake. Add a pinch of salt or your preferred filling.
Fold the Pancake: Fold the pancake in half using a spatula and gently press the edges.
Finish Cooking: Cook for another 1–2 minutes until the cheese melts and the pancake is heated through.
Serve: Transfer to a plate and serve immediately while warm and soft.