Components
- 1¼ cups of tapioca dough (flour suitable for making tape)
- 1⁄2 cup (tea) of finely grated Parmesan cheese (approximately 50 g)
- 1/4 teaspoon of salt
Ready state
- Set the oven to 200 °C (moderate heat) and allow it to warm up.
- Combine tapioca starch with grated cheese and salt in a bowl.
- Spread the tapioca dough evenly across the entire bottom of a 30 cm x 40 cm non-stick baking sheet, ensuring a consistent layer to prevent thinner areas from burning. If some cheese remains on the sieve, don’t discard it—simply sprinkle it over the baking sheet.
- Place in the oven and bake for approximately 15 minutes, or until the beiju becomes firm and dry to the touch and the edges begin to brown.
- Take the baking pan out of the oven and allow the beiju to cool fully before breaking it into pieces and serving.
NOTE: Beiju pieces stay crunchy for up to 7 days when kept in an airtight container.
Do you like homemade tapioca better?
It is also feasible to make beiju using homemade tapioca dough: in a bowl, combine 1 cup of sweet cassava flour and a pinch of salt. Gradually add 1/4 cup of water, mixing with your fingertips to hydrate the flour—the amount of water may vary depending on the flour. The dough should be moist and smooth enough to hold its shape when pressed. Allow the dough to rest for 10 minutes before sifting, then proceed with the steps outlined in the previous recipe.
DO YOU WANT TO CHANGE THE FORMAT?
The beijus can be shaped into discs. When spreading the dough on the baking sheet (step 3 of the recipe), instead of making one large plate, divide it into 4 portions, creating disks about 10 cm in diameter each. There’s no need to make perfect circles; the key is to have an even layer, similar to how tapioca is made in a frying pan. After that, simply continue with the recipe directions.