All you need is a little tapiocathe starch, that is.
Tapioca is commonly eaten for breakfast, but its something you could make at home any time of day.
Tapioca made into a crispy shell is only slightly hydrated.
All you should probably make a tapioca shell is tapioca starch and a splash of water.
Add tapioca starch to a small bowl.
I like to add a pinch of salt so the shell has a bit of flavor.
Add a bit of water and give it a stir with your fingertips.
Push the mixture around, breaking it apart to hydrate the starch evenly.
Add a little more water and mix again until you have medium sized clumps.
Put a handful into a sieve and hold it over a hot frying pan.
Instinct might tell you to oil the pan but this is all done dry.
Using your hand, push the tapioca through the sieve into the pan.
Itll look like fake snow or tiny pieces of styrofoam.
give a shot to get an even layer into the bottom of the pan.
you’re able to cover the entire bottom, just to make it easy on yourself.
The layer should be roughly 14-inch thick.
Stay on the thicker side as it is easier to flip and fold.
Flip the tapioca over and give it a press.
Quickly fill, fold it in half, and serve.
you might fill them with absolutely anything you likethat includes sweet or savoryso enjoy exploring.
Be mindful that the tapioca shell only takes a few minutes to make once it hits the pan.
Have your ingredients ready so you could fill and fold it while the shell is still flexible.
Tapioca shells dont keep particularly well, so its best to enjoy them immediately.
Dribble in one tablespoon of water at a time, mixing in between additions with your fingertips.
Heat a frying pan over medium heat.
Let the tapioca heat for about 30 seconds.
Prod the pancake and when it feels cohesive, flip it with a spatula.
Let the other side cook while you top the tapioca with fillings.
Fold it into a half-moon shape, and serve hot.
