Beijú com Queijo
Tapioca crepe with cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Tapioca, derived from the cassava root, has been a staple food for indigenous populations in Brazil long before European colonization. Beijú, the original tapioca flatbread, was a fundamental part of their diet. With the arrival of the Portuguese, cheese, a European introduction, was incorporated into the beijú, creating the popular variation 'Beijú com Queijo'.
Beijú com Queijo is a ubiquitous and beloved street food in Brazil, deeply ingrained in the country's culinary culture. It represents a fusion of indigenous and European food traditions and is enjoyed by people of all ages and social classes.
Street Food Staple
Beijú com Queijo is commonly sold by street vendors at beaches, markets, fairs, and public events throughout Brazil. It's a quick, affordable, and delicious snack.
Breakfast and Snack
It is often enjoyed as a breakfast item or a mid-afternoon snack, readily available and easily customizable with various fillings beyond just cheese.
Regional Variations
While the basic recipe is the same, regional variations exist, with some areas preferring specific types of cheese or adding other ingredients like coconut or condensed milk for a sweeter twist.
The flavor profile of Beijú com Queijo is a simple yet satisfying combination of subtly sweet tapioca and savory, sometimes salty, cheese. The texture is a delightful contrast between the slightly chewy crepe and the melted, gooey cheese.
The tapioca itself has a very mild, slightly sweet flavor that allows the cheese to be the star. The type of cheese used greatly impacts the overall flavor. Queijo Coalho, a firm, slightly salty cheese, is a very common choice, providing a squeaky texture and a balanced flavor contrast. Other cheeses, like mozzarella or Minas cheese, can also be used, each offering a different level of saltiness and creaminess. The cooking process imparts a slightly toasted flavor to the crepe, adding another layer of complexity.
Tapioca Starch Quality
Use good quality, hydrated tapioca starch (goma de tapioca) for the best results. It should be slightly damp and granular, not overly dry or clumpy.
Pan Temperature
The pan should be medium-hot. Too hot, and the beijú will burn before the cheese melts. Too cool, and the beijú will be soggy.
Cheese Placement
Sprinkle the cheese evenly over the tapioca crepe while it's cooking in the pan. This will ensure it melts properly and distributes the flavor throughout.
Perfect Crepe Texture
To achieve that desired crepe texture, spread the hydrated tapioca starch evenly across the hot pan. Once it starts to solidify at the edges it is ready for cheese!
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