Tapioca with Abobora and Coconut

In a bowl, mix the water into the tapioca starch, gradually, until it forms a dough that breaks apart easily

If needed, add a little more tapioca starch to absorb any excess moisture in the dough

Sift through a fine-mesh sieve and cook over low heat in a dry skillet

Spread with care, shaping it into small pancakes

When it starts to release from the bottom of the skillet, flip it to toast on both sides as well

No need to toast further

Remove and fill with pumpkin jam and coconut.