Culinary Institute of America

Tapioca Cheese Bread

Preparation info
  • Yield:

    8

    Portions (32 Small Rolls)
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 2 lb/907 g polvilhoazedo (soured tapioca starch)
  • 1 pint/

Method

  1. Place the tapioca starch in a large bowl. Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat, stirring to prevent scorching. Pour the boiling mixture over the tapioca starch. Allow the mixture to cool enough to handle, then rub the tapioca starch together with your fingertips until the mixture resembles coarse meal. Gradually add the eggs