Beiju ("Learn the art of making beiju")

Soak the sweet manioc flour with enough cold water to achieve a well-granulated farofa-like consistency

Sift through a fine-mesh sieve about half of that farofa, allowing it to fall onto a small non-stick skillet over low heat

As the heat from the pan unifies the farofa, forming a sort of pancake

At this point, flip the beiju

After a few seconds, remove from heat, add butter and roll up

Repeat the same operation until all the farofa is used up

Serve 20 portions.