Dadinhos de Tapioca (Tapioca Cubes)

Instructions

1. 1Finely grate the 200 g of Queijo Coalho Cheese. Set aside.
2. 2In a large heavy-bottomed pot, heat the 2 cups of Milk over medium heat until it just begins to simmer, about 5-7 minutes. Do not let it boil.
3. 3Gradually whisk the 1 cup of Tapioca Flour into the simmering milk. Continue whisking constantly for 2-3 minutes until the mixture starts to thicken and becomes smooth, ensuring there are no lumps.
4. 4Stir in the grated Queijo Coalho Cheese, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Continue to cook, stirring constantly, for another 5-7 minutes, until the mixture thickens considerably and begins to pull away from the sides of the pot.
5. 5Pour the thick mixture into a lightly greased 20.32 × 20.32 cm square baking dish. Spread it evenly.
6. 6Allow the mixture to cool completely at room temperature for at least 1 hour, then refrigerate for at least 2 hours, or until firm and solid. This ensures the cubes hold their shape.
7. 7Once firm, cut the solidified mixture into 2.54 cm cubes.
8. 8In a large non-stick skillet, heat the 2 tablespoons of Sunflower Oil over medium-high heat until shimmering, about 3-4 minutes. Carefully add the tapioca cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, until they are golden brown and crispy all over.

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