📝 About This Recipe
Originally created by Chef Rodrigo Oliveira at the world-renowned Mocotó in São Paulo, these 'little dice' have become a modern Brazilian classic. They offer a mesmerizing contrast between a crispy, golden-brown exterior and a soft, chewy, cheesy center made from granulated tapioca and salty Queijo Coalho. Perfectly paired with a sweet and spicy chili jam, they are the quintessential Brazilian bar snack that will transport your taste buds straight to the streets of Brazil.
🥗 Ingredients
The Tapioca Base
- 250 grams Granulated Tapioca (Must be granulated/flour-like pearls, not large boba pearls or fine starch)
- 250 grams Queijo Coalho (Finely grated; can substitute with Halloumi or firm Paneer/Feta mix)
- 500 ml Whole Milk (Full fat provides the best creamy texture)
- 1 teaspoon Salt (Adjust based on the saltiness of your cheese)
- 1/2 teaspoon White Pepper (Finely ground)
- 1 pinch Nutmeg (Freshly grated is preferred)
Sweet Chili Dipping Sauce
- 1/2 cup Sweet Chili Jam (Store-bought or homemade)
- 1 tablespoon Lime Juice (Freshly squeezed to cut the sweetness)
- 1 tablespoon Fresh Cilantro (Finely chopped for garnish)
Frying & Finishing
- 1 liter Vegetable Oil (For deep frying; use neutral oil like canola or sunflower)
- 1 pinch Flaky Sea Salt (For final seasoning)
👨🍳 Instructions
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1
Line a square baking dish (approximately 8x8 inches) with plastic wrap, leaving enough overhang on the sides to easily lift the mixture out later.
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2
In a large mixing bowl, combine the granulated tapioca and the finely grated Queijo Coalho. Add the salt, white pepper, and nutmeg, mixing well to ensure the cheese is evenly distributed through the tapioca.
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3
Pour the milk into a medium saucepan and bring it to a boil over medium-high heat. Watch closely so it doesn't boil over.
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4
As soon as the milk boils, pour it all at once into the bowl with the dry ingredients. Start stirring immediately and vigorously with a spatula or wooden spoon.
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5
Continue stirring for about 3-5 minutes. The mixture will begin to thicken significantly as the tapioca hydrates and the cheese starts to melt. It should become a heavy, sticky dough.
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6
Transfer the warm mixture into the prepared baking dish. Use a spatula (lightly greased with oil) to press it down firmly and smooth the top until it is perfectly level, about 2cm (3/4 inch) thick.
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7
Cover the top with another layer of plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 3 hours (or overnight) until completely firm.
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8
Once chilled and firm, lift the block out of the pan using the plastic wrap. Place it on a cutting board and use a sharp knife to cut it into uniform 2cm (3/4 inch) cubes.
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9
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F). If you don't have a thermometer, test it by dropping a small piece of dough; it should sizzle and rise to the top immediately.
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10
Fry the cubes in small batches to avoid crowding the pan, which would drop the oil temperature. Fry for 3-5 minutes until they are a deep golden brown and crispy on all sides.
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11
Use a slotted spoon to remove the cubes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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12
While the cubes are hot, sprinkle with a tiny bit of flaky sea salt. Serve immediately while the center is still gooey and warm.
💡 Chef's Tips
Ensure you are using 'Tapioca Granulada' and not 'Polvilho Doce' or 'Polvilho Azedo'; the latter are fine powders and will result in a gummy mess rather than distinct cubes. If you cannot find Queijo Coalho, a mix of Halloumi (for texture) and sharp White Cheddar or Parmesan (for flavor) works beautifully. Do not skip the chilling time! If the cubes are not cold and set, they will fall apart or melt into a blob in the hot oil. For a healthier version, you can brush the cubes with oil and air-fry them at 200°C (400°F) for 15-20 minutes, shaking halfway through, though deep frying provides the most authentic texture.
🍽️ Serving Suggestions
Serve alongside a bowl of spicy guava jam or a classic sweet chili sauce mixed with a squeeze of lime. Pair these with a cold Brazilian Caipirinha or a crisp Lager to balance the richness of the cheese. They make an excellent side dish for a traditional Brazilian Feijoada. For a gourmet touch, drizzle with a little bit of truffle honey just before serving.