Makes: 20 units
Preparation Time: 40 minutes
Level: Easy/ Medium
- 2 TEACUPS OF GRANULATED TAPIOCA,
PLUS A BIT EXTRA FOR COATING THE CAKES
- ¾ TEACUP OF SUGAR
- 1 PINCH OF SALT
- 2 TEACUPS OF COCONUT MILK (P. 290)
- CORN OIL, FOR FRYING
- SUGAR AND CINNAMON, FOR SPRINKLING
Combine the tapioca, sugar, and salt; hydrate with coconut milk and stir thoroughly. Allow it to rest for 20 minutes, or until the tapioca has soaked up the liquid. Roll up the cakes, shaping them like a croquette, with a tip at the ends. Coat them with granulated tapioca and fry them in hot oil, until golden. Wait until they cool for a bit, and sprinkle with sugar and cinnamon before serving.
IN DETAIL: One of writer Jorge Amado’s favourite treats, who referred to it by a name that is more popular in Bahia: “punhetinha”. It can be found at homes or being sold by female street vendors (baianas), next to other staples of Bahia’s cuisine.