Tapioca Buns Recipes

YUCCA BUNS (PAN DE YUCCA)

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
• Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
• Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.
• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
• Place tapioca starch and salt in a large bowl.
• Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
• Bake in preheated oven until rolls are browned, 15 to 20 minutes.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

TAPIOCA BUNS

Steps:

• Preheat oven to 400 degrees.
• Melt the coconut oil and set aside to cool.
• In a large mixing bowl, combine the tapioca flour, baking powder, and salt.
• Add the shredded cheese and mix well.
• Add the eggs and the coconut oil Mix it well with a fork at first and then by kneading. (The dough may seem too dry, but you don't it sticky. Knead it very well. If it continues to fall apart add 1 tablespoon of water.).
• Separate the dough into 6 equal sizes then shape each into rounds about an inch thick.
• Place them about an inch apart on a lightly oiled baking sheet or parchment paper and bake for 11-12 minutes. (They will flatten out some and turn a very light brown. If they get too brown they will be tough.).
• Cool about 5 minutes before serving.