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Tapioca Dadinho and Pepper Jelly
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
30 servings
Cintya Sato
@receitasdajapa- Ingredients
- Recipe
- Granulated Tapioca250 g
- Milk500 ml
- grated curd cheese375 g
- Salt to taste
- Black pepper to taste
- Chili pepper, diced2 unit(s)
- Sugar1 cup
- grated apple1 unit(s)
- Orange juice1 unit(s)
- Garlic Clove1 unit(s)
- Salt1/2 teaspoon
- Cinnamon stick1 unit(s)
- Start by making the tapioca dice dough: in a pan, start heating the milk and as soon as it boils, turn it off.
- In a bowl mix: the tapica gum and grated cheese. Season to taste with salt and pepper. Be careful with the salt because the coalho cheese is already salty.
- Add the hot milk to the bowl to hydrate the tapioca starch. Mix until the gum is hydrated and becomes a thicker mass.
- With the dough ready, put it in a refractory with plastic film that wraps all the dough. Distribute the dough well.
- Place in the fridge for about 2 hours or until the dough is firm enough to cut.
- Remove the dough from the fridge, and cut into cubes (dadinhos).
- Fry the dices in oil until golden.
- For the jam, put in a pan: the grated apple, sugar, orange juice, cinnamon stick, salt and pepper and the garlic clove.
- Turn on high heat and as soon as it starts to boil, lower the heat to minimum and let it cook for 10 minutes.
- After 10 minutes, remove the garlic and cinnamon. And leave the jam in the fire to gain consistency.
- The point of the jelly is when you pass a spatula on the bottom of the pan, and the jelly opens a path and takes time to come together again.
- When you remove it from the heat, the jam becomes softer, but as it cools, this jam becomes thicker.
- Wait for the jam to cool completely before serving with the dices.
- Serve the dices with the pepper jelly. They match very well!
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