For the tapioca bread
4 cups grated rennet cheese (400g)
1 and 1/2 cups granulated tapioca (250g)
¼ teaspoon refined salt (3g)
Kingdom pepper to taste
2 cups whole milk (500ml)
For frying
1 unit of Soya Soya Oil
For the tapioca dadinho
In a bowl place the grated rennet cheese, granulated tapioca, salt and black pepper.
Boil the milk and pour it over the tapioca mixture, fold all the ingredients together and spread on a baking sheet lined with a food bag opened in the middle. Refrigerate for about 3 hours.
To fry
Cut the tapioca dough into small cubes and fry in oil heated to 160°C until golden brown. Serve with chili sauce.
