6 cups of tapioca pearls
2 cups of water
1 cup of oil
12 eggs
1 pinch of salt
6 cups of tapioca pearls
2 cups of water
1 cup of oil
12 eggs
1 pinch of salt
Place the tapioca in a bowl
Heat a pan with the water, oil, and salt over medium heat
Let it boil and then pour over the tapioca
Mix well
Beat the egg whites until fluffy and then add the yolks
Combine with the tapioca
Fill empada molds greased with olive oil with the mixture, using a spoon to help (of course)
Bake in a preheated oven at 180°C for about 45 minutes
Remove from the molds and let cool.
