I spent 5 weeks in South America at the end of 2016/beginning of 2017.  It was exactly what the doctor ordered .  You can read more about my adventures and gluten free finds here.

During my time in Brazil, I became obsessed with two things: tapioca and açaí.  Thankfully, you can have these delicious treats outside of Brazil now!

Cassava flour or tapioca flour has become extremely popular recently in the US.  Cassava is native to South America.  I returned home with a suitcase full of tapioca.  In Brazil, they sell tapioca ready to make, which means tapioca flour is combined with water and ready to put in your frying pan and make into a crepe-like substance.  Since it is native to South America, it is ridiculously cheap in Brazil and a staple in life there.  You can literally find it just about anywhere along the beach at stands called  barracas.  But when you run out of your suitcase stash, you must make your own!

So how to make it here in Korea…America, anywhere but Brazil.  Super simple!

STEP 1: BUY TAPIOCA/CASSAVA FLOUR.

I still need to figure out how to order this here in Korea, but I had a kind friend give me some cassava flour this week.  Score!

STEP 2: POUR FLOUR INTO A BOWL WITH THE TINIEST BIT OF WATER.

Mix thoroughly and keep mixing and/or adding water about 1 tbsp at a time until your substance is in the form of medium to small clumps.  Think crumb like substance.  If your mixture is liquid, simply add more flour.

STEP 3: PLACE YOUR CRUMBLY GOODNESS THROUGH A SIEVE INTO A CLEAN BOWL.

Use a spoon to help with the process.

STEP 4: HEAT A SKILLET AND QUICKLY POUR YOUR SUPER FINE SUBSTANCE EVENLY THROUGHOUT THE SKILLET.

You want a very thin layer of the mixture in the skillet.  It will heat up quickly and mold together. You want to leave it on the heated skillet for about 30 seconds, or until you see that it has melded together.

STEP 5: FLIP YOUR TAPIOCA CREPE OVER.

You can do this by flipping it in the air and catching it in the skillet with your mad ninja cooking skills, or you can use a spatula.  Heat this side for about 30 seconds as well.

STEP 6: FILL WITH YOUR FAVORITE TOPPINGS AND FOLDER OVER, LIKE A QUESADILLA.

STEP 7: EAT AND ENJOY!

This deliciousness is an apple, cinnamon one topped with honey and more cinnamon!  I love tapioca because you can have sweet or savory.  I also love tapioca because it is SO FAST to make! My favorite from my time in Brazil is cheese with coconut.  It combines the sweet and the savory!  MMMMMMMM….

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