1/2 kg of tapioca gum
Water
150 g of strawberry jam cubes
150 g of Minas cheese, half-cured
1/2 kg of tapioca gum
Water
150 g of strawberry jam cubes
150 g of Minas cheese, half-cured
In a large bowl, place the tapioca gum and slowly add water until it forms lumps and pass through a fine sieve, pressing with your fingers or a spoon
Without stirring, place two to three tablespoons of the gum mixture into a medium-sized non-stick skillet
Spread gently to form a pancake
Filling
Place strawberry jam in a saucepan with three tablespoons of water
Heat over low heat until it becomes soft and smooth, occasionally stirring and leaving some chunks
Grate Minas cheese on the coarse side
Place a layer of strawberry jam over the tapioca still in the skillet, sprinkle cheese, and fold
Serve immediately.
