Beiju

Moisten the sweet cassava flour with enough cold water to achieve a coarse granola-like consistency

Passe through a fine-mesh sieve a portion of that granola, allowing it to fall into a small frying pan, approximately 15 cm in diameter, over medium heat

As the heat from the stove unifies the granola, forming a pancake-like texture

At this point, flip the beiju

After a few seconds, remove from the heat and roll up

Repeat the same process until all the granola is used up

Note: if desired, serve with melted butter or cheddar cheese brought to the oven to melt.