1/2 kg of tapioca gum
Water
Filling for each unit:
5 strawberries sliced into rounds
2 tablespoons of brigadeiro or chocolate chips
1/2 kg of tapioca gum
Water
Filling for each unit:
5 strawberries sliced into rounds
2 tablespoons of brigadeiro or chocolate chips
In a large bowl, place the tapioca gum, gradually add water to form peaks and pass through a fine-mesh sieve, pressing with your fingers or a spoon
Do not stir, place 2 to 3 rounded tablespoons of the tapioca mixture into a medium non-stick skillet
Spread it out delicately to form a pancake
Filling:
Place strawberries and brigadeiro on top of the still-warm tapioca in the skillet, fold the tapioca, and serve hot.
