The 12 Delicious Tapioca Recipes
Tapioca has been used to replace bread and differentiate traditional meals from diets. Tapioca can contribute to the balance of various weight loss diets, as it is gluten-free and has fewer calories . In the north and northeast, tapioca has been part of many people’s breakfast for a long time.
Tuberous roots are the most consumed parts of tapioca, being considered an excellent source of carbohydrates, vitamins and amounts of starch. These elements are essential for our body and our health. Tapioca recipes can serve as an incentive in moments of “ escape ” , eat well and still continue to lose weight. Also, the calories in tapioca can vary depending on your choice of filling. It is necessary to reflect on the objectives sought so that the calories of the chosen tapiocas are compatible with the nutritional rates indicated in their planning. 1 – Light Chicken Tapioca Recipe
Dough Ingredients:
- 500g of tapioca gum.
- 1 tablespoon (12g) of lean light salt.
Filling:
- 1 medium cooked and shredded chicken breast (500g).
- 3 medium chopped seedless tomatoes (300g).
- ½ medium onion , chopped (100g).
- ½ tablespoon of cooking margarine (10g).
- 3 tablespoons of wheat flour (30g).
- 1 cup (tea) of hot skim milk (200 ml).
- 1 tablespoon (12g) of lean light salt.
Dough Preparation Method:
- Place the tapioca gum with the salt in a container and mix.
- Heat a small nonstick skillet and place 3 tablespoons full of the mixture until it covers the bottom of the skillet.
- Bake for approximately 2 to 4 minutes on both sides like a pancake.
- Repeat this procedure until the mixture is finished.
Filling:
- Heat the margarine and onion in a pan until golden.
- Add the tomato , paprika, salt and let it cook until the tomato wither.
- Add the flour, mix well and add the milk, stirring until you get a cream. Add the chicken, mix well and set aside.
Assembly:
- Place the tapioca on a plate.
- Add the filling in half of the tapioca.
- Then fold in half and serve.
- Repeat the procedure until all the tapiocas are finished.
2. Arugula Tapioca with Sun-Dried Tomato
Dough Ingredients:
- 10 tablespoons of hydrated tapioca gum
Filling:
Method of preparation:
- Place 5 tablespoons of the gum in a preheated nonstick skillet.
- Then spread with a spoon.
- When it’s consistent, turn the dough to bake the other side.
- With it still in the fire, add the chopped arugula, the sun-dried tomato and the light Minas cheese in one half.
- Fold the dough to form a sandwich.
- Repeat the process to make the other tapioca. serve.
3. Tapioca with Chia Recipe
Ingredients:
- 2 tablespoons of tapioca flour.
- 1 tablespoon of honey .
- 1 tablespoon of chia seeds .
- 2 tablespoons of cottage cheese .
Method of preparation:
- Prepare tapioca flour with chia.
- Place, transfer the dough to a very hot skillet and bake well on both sides.
- Then, with the dough still hot, I put the honey and cheese and roll it up.
4. Recipe for Ricotta Tapioca with Watercress Pesto
Ingredients:
- 4 tablespoons of Tapioca gum.
- 2 cups of ricotta (tea)
- ½ bunch of watercress .
- 1 cup (tea) of olive oil .
- 1 Clove of Garlic .
- 2 Tablespoons of Parmesan.
- salt to taste
Method of preparation:
- In the blender, beat more than half of watercress with olive oil and garlic .
- Take out the blender and mix the parmesan and salt. In another container, crumble the ricotta and reserve it.
- Sift the tapioca preparation over a non-stick frying pan, spreading it evenly.
- Leave on medium heat until a firm disk forms, turn to brown the other side.
- With the tapioca dough ready, assemble a bed of watercress and sprinkle the crumbled ricotta.
- Lastly, add the pesto.
- Serve immediately.
5. Sweet Tapioca Recipe
Ingredients:
- 1 banana.
- 2 tablespoons of tapioca flour.
- 1 tablespoon of agave syrup.
- 1 tablespoon of amaranth flour.
- 1 tablespoon (dessert) of sesame paste.
How to prepare:
- Prepare the tapioca flour together with the amaranth flour and bake the dough in a hot skillet.
- Then add the banana and add it to the sesame paste, place it in the tapioca and roll it up.
6. Recipe for Tapioca with Hazelnut and Banana Cream Filling
Dough Ingredients:
- 500g of tapioca gum.
- 1 tablespoon (soup) of low-fat light salt.
Filling:
- 1 pack (150g) of Hazelnut cream, zero added sugars, from low sugar.
- 1/2 packages (100g) of light cream.
- 5 small dwarf bananas.
Dough Preparation Method:
- place the tapioca gum with the salt in a container and mix.
- Heat a small non-stick skillet and place 3 tablespoons full of the mixture, covering the bottom of the skillet.
- Soon after, let it fry for approximately 2 to 4 minutes on both sides (as if it were a pancake).
- Repeat this procedure until the mixture is finished.
Stuffing Preparation:
- Place the hazelnut cream in a bowl and microwave for 30 seconds.
- Add the cream, mix and set aside.
Assembly:
- Place the tapioca on a plate and add 1 tablespoon of the filling to half of the tapioca.
- Then, cut the bananas into slices and place them on the filling, fold the tapioca in half and serve.
- Repeat this procedure until all the tapiocas are finished.
7. Recipe for Tapioca with Cinnamon
Ingredients:
- 2 Tablespoons (soup) of hydrated cassava gum.
- 1/2 boiled banana.
- 1 Teaspoon of Cinnamon powder.
- 1 Tablespoon (dessert) of oat flour.
Method of preparation:
- Mix the cassava gum with the oats .
- Heat a skillet and add the mixture forming a disk.
- Meanwhile, mash the banana and sprinkle the cinnamon on top.
- Stuff the tapioca with the Banana and close it.
- If desired, finish with a pinch of cinnamon on top of the tapioca.
8. Escarole and Cheese Tapioca Recipe
Ingredient:
- 100g of tapioca gum.
- 1 Tablespoon (Soup) of Olive Oil .
- 1 chopped onion .
- 1 chopped tomato .
- 2 bunches of escarole, washed and cut into strips.
- Salt to taste.
- 1 cup (tea) of cream cheese.
Stuffing Method:
- Take a pan over medium heat with the olive oil and onion and let them fry.
- Add the escarole and the tomato, sauté it for 3 minutes and season with salt.
- Turn off the heat, add the fresh cheese and set aside.
Tapioca preparation method:
- Heat a skillet over high heat, spread the tapioca evenly until it forms a disc.
- When the dough starts to skip the sides, turn it to the other side and brown it too.
- Remove the tapioca from the heat, cover it with a layer of cream cheese, place the filling and close it.
- Serve immediately.
9. Vegetarian Tapioca Recipe
Ingredients.
- 100g of tapioca gum.
- 2 tablespoons of oil.
- 1 medium onion , chopped.
- 1 chopped tomato .
- 300g of chopped canned hearts of palm.
- 200g pre-cooked broccoli .
- 100g of chopped green olives.
- 200g of cream cheese.
- 1 Tablespoon of wheat flour.
Stuffing Preparation:
- In a pan, fry the onion in the oil over medium heat.
- Add the tomato, heart of palm and broccoli and let them sauté.
- Add the olives and sprinkle the wheat flour.
- Stir until thickened, turn off the heat and add the cream cheese.
- Stir well and set aside.
Tapioca preparation method:
- Heat a skillet over high heat, spread the tapioca evenly until it forms a disc.
- When the dough starts to skip the sides, turn it to the other side and brown it too.
- Remove the tapioca from the heat, cover it with a layer of cream cheese, place the filling and close it.
- Serve immediately.
10. Roasted Banana Tapioca with Cocoa Powder
Ingredients:
- 1 ripe banana.
- Cocoa powder to taste
Method of preparation:
- Bake the banana in the microwave for 1 ½ minutes.
- Mash the roasted banana .
- Sprinkle cocoa powder to taste.
- Prepare the tapioca and spread the filling.
11. Tapioca sticks
Ingredients:
- 250g of tapioca gum.
- 250g grated ricotta.
- 4 chopped sun-dried tomatoes.
- 1 tablespoon of chopped parsley.
- 400 ml of hot milk.
- Salt and pepper to taste
Method of preparation:
- In a bowl, place the tapioca with the ricotta, tomato and parsley.
- Add the milk and season with salt and pepper.
- Mix well and let it rest for about 30 minutes in the fridge.
- Shape the mixture into sticks and bake them in a preheated oven at medium-high temperature (200 degrees) for about 30 minutes or until golden.
- Remove from oven and serve.
12. Canasta Cheese Tapioca Recipe with Italian Zucchini
Dough Ingredients:
- 1/2 teaspoon of salt.
- 2 cups (of tea) of fresh tapioca gum.
Filling:
- 30g canasta cheese.
- 1/2 Italian Zucchini .
- Olive oil to taste.
- Black pepper to taste.
Dough Preparation Method:
- Mix the fresh tapioca with the salt and sift over a nonstick skillet over medium heat until a firm disk forms.
- Flip and brown the other side.
Stuffing Preparation:
- Cut the zucchini with olive oil and black pepper to taste.
- With the dough still in the skillet, close the tapioca while still in the skillet, until the cheese is melted.