Dadinho de TapiocaTapioca Dice

A modern gastronomy invention that serves as a highly viral restaurant recreation recipe.

• 40 cubes
• Prep 120 mins
• Cook 5 mins
• Nordeste (modern)

Created by modern Brazilian chefs, dadinhos de tapioca consist of granulated tapioca starch and grated Queijo Coalho scalded with hot milk. The mixture sets into a firm gel matrix that is chilled, cut into cubes, and deep-fried to create a crisp shell with a soft, chewy center.

Ingredients

• •250 g Granulated Tapioca Starch (Tapioca Granulada) — Hydrocolloid Starch Base
• •300 g Queijo Coalho (Finely Grated) — Protein Matrix & Flavor
• •500 ml Whole Milk — Scalding Liquid Phase
• •6 g Fine Sea Salt — Flavor Enhancer
• •2 g White Pepper — Seasoning

Method

1. Bring the milkBring the milk, salt, and white pepper to a boil (100°C)
2. In a bowlIn a bowl, combine coarse granulated tapioca starch and finely grated Queijo Coalho
3. Pour the boilingPour the boiling milk over the tapioca mixture all at once, stirring continuously with a whisk or spatula
4. As the starchAs the starch hydrates and the cheese melts, the mixture thickens into a dense gel paste
5. Pour into aPour into a pan lined with plastic wrap, smoothing it to a flat 2cm thickness
6. Chill for atChill for at least 2 hours until firm
7. Cut into uniformCut into uniform 2×2cm cubes, then deep-fry in hot oil at 180°C for 3 to 4 minutes until light golden and crisp
8. Serve with sweetServe with sweet pepper jam

Questions