Components
- 2 1/2 cups (tea) of sweet cabbage, approximately 250 grams
- 2 cups of purified water
Ready state
- Put the sweet cabbage in a bowl and submerge it in water. Stir with a spoon to break down the cabbage, cover with plastic wrap, and let the mixture sit in the refrigerator for approximately 8 hours (or prepare it overnight if you prefer) – the cabbage will absorb most of the liquid, taking on a texture similar to wet plaster.
- It removes the water remaining on the surface – you can rotate the bowl confidently, as the gum adheres to the bottom. Put a clean dish towel over the gum and let it sit for a few minutes to soak up any extra moisture.
- Using a spoon, crumble the dough into small bits and strain it through a sieve – this will produce a moist, smooth flour that shapes when pressed. Add salt to taste if desired.
- To make the tapiocas, heat a small non-stick skillet over medium heat. Tip: To check if it’s hot enough, sprinkle a bit of the flour—it should bounce after a few seconds. Reduce the heat and sift some of the flour into the pan, spreading it evenly across the bottom.
- Cook for approximately 30 seconds on each side until set. Serve alongside coconut chips, goiabada, semi-hard cheese, or butter.
Release it
You can keep the gum pieces or sifted flour in a sealed container in the refrigerator for up to one week. Alternatively, you can store them in the freezer for up to a month. To use the gum, take it out of the freezer and thaw it in the refrigerator overnight, while the sifted flour can be used directly from the freezer in the skillet.
