Dadinho de Tapioca: Crispy Tapioca and Cheese Cubes with Pepper Jam

Dadinho de tapioca — crunchy outside, molten inside cubes of tapioca and queijo coalho, served with sweet chilli jam. A modern São Paulo bar snack, gluten-free.

Dadinho de tapioca is a São Paulo invention from the last fifteen years or so, and it has already become a classic. Tiny cubes of tapioca pearls set with cheese and milk, fried until they crackle, dipped in sweet pepper jam. Crunchy, chewy, salty, sweet. They disappear from a plate faster than anything I know.

There is no flour, no breading, no batter — the granulated tapioca itself makes the crust. Which means they are naturally gluten-free, and nobody at the party will notice or care.

They also need to be made a day ahead, which is the kind of recipe I love for entertaining: all of the work happens when nobody is watching.

PREP 15 min, plus overnight

TOTAL 12 h

SERVINGS 8 as a snack

DIFFICULTY easy

INGREDIENTS

• 2 cups tapioca granulada (granulated tapioca, the coarse kind for cuscuz de tapioca)

• 2 cups whole milk

• 9 ounces queijo coalho or halloumi, coarsely grated

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• Neutral oil for frying

• Sweet chilli jam or goiabada sauce, to serve

METHOD

1. Mix. In a bowl, combine the tapioca, grated cheese, salt and pepper. Warm the milk until steaming (not boiling) and pour it over. Stir well — it will look soupy.

   
   

2. Set. Pour into a small lined baking dish (about 7 x 5 inches) so the mixture is roughly 1 inch deep. Cover and refrigerate overnight. The tapioca swells and the whole thing sets firm.

   
   

3. Cut. Turn the slab out onto a board and cut into 1-inch cubes with a sharp knife wiped between cuts.

   
   

4. Fry. Heat 2 inches of oil to 350°F (180°C). Fry the cubes in batches for 3 to 4 minutes, turning, until golden and crackling all over. Drain on a rack, salt lightly, and serve hot with the jam.

NOTES

Air fryer: Brush the cubes with oil and air fry at 400°F (200°C) for 12 to 14 minutes, shaking halfway. Slightly less crunchy, still wonderful.

The cheese: Queijo coalho holds its shape and squeaks. Halloumi is the best substitute; low-moisture mozzarella works but melts more.

Ahead: The uncooked cubes keep in the fridge for 3 days and freeze well. Fry from frozen, adding 2 minutes.