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Strawberry Cheesecake Tapioca with Organic Honey 🍓🍯
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
15 min(s)
4 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Sweet Sprinkle250 g
- Small Beetroot1 unit(s)
- Filtered or mineral water2 cup
- Creamy cheese8 tablespoon
- Organic Honey (Gerais honey)8 tablespoon
- Chopped Strawberries2 cup
- In a blender, beat the beetroot (peel and cut into pieces) with the water for 1 minute until it is finely chopped.
- Pass this juice through a sieve and press it with a spoon until all the liquid is extracted.
- In a large bowl, place the sweet starch and add the strained beet juice, mix well until the starch dissolves, cover with cling film and leave in the fridge for at least 8 hours or overnight.
- It will look like a wet plaster, drain the beetroot juice that is left on the surface of the bowl (it can turn over and the dough will not break)
- With a spoon, break the dough into pieces and pass through a sieve until it forms a type of flour (pink tapioca)
- Mix the cream cheese with the honey and cut the strawberries into pieces (stuffing)
- Preheat a non-stick frying pan and sift the pink tapioca over the entire pan until it covers the bottom of the pan.
- Cook for about a minute and turn aside when firm.
- Place the cream cheese filling with Organic honey and the strawberry pieces
- Fold in half and that's it 😋💕
- Tip: Recipe for 4 strawberry cheesecake tapiocas 🍓 but you can also use this dough for savory options like cheese, chicken... just add a little salt when you sprinkle the dough in the pan 😉
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