Tapioca Recheada

Step by stepInstructions

1. In a bowl, mix the tapioca starch with the salt, then sprinkle in the water a little at a time, rubbing with your fingers until the mixture feels like slightly damp sand and holds together when squeezed.
2. Press the mixture through a fine sieve so it is evenly crumbly with no lumps.
3. Heat a small nonstick skillet over medium heat with no oil; sprinkle half of the tapioca into the pan and press it flat into an even round.
4. Cook for 2 to 3 minutes until the edges set and the top looks dry, then scatter the cheese (or coconut) over one half.
5. Fold the empty half over the filling like an omelet and cook 1 minute more, until the cheese melts and the bottom is lightly golden.
6. For the sweet version, spread the coconut-condensed milk filling before folding, and finish with a little butter melted over the top; serve warm.