Ingredients

• 250 g Hydrated tapioca starch
• 1 pinch Salt
• 2 tablespoons Water (if needed)
• 200 g Queijo Coalho cheese (cut into 1 cm slices)
• 100 g Guava paste (goiabada)
• 50 ml Water
• 0.5 units Fresh red chili (e.g., bird's eye chili), finely chopped (adjust to taste)
• 1 teaspoon Lime juice

Instructions

1. 1

   **Prepare the Spicy Guava Coulis**: In a small saucepan, combine the guava paste, water, and chopped chili. Heat over low heat, stirring constantly until the paste melts and the mixture becomes smooth. Remove from heat, stir in the lime juice, and set aside.

2. 2

   **Prepare the Tapioca Crêpes**: Sift the hydrated tapioca starch into a bowl to remove any lumps. Add a pinch of salt. If the tapioca seems too dry, add one tablespoon of water at a time and mix to achieve a granular but moist consistency.

3. 3

   Heat a non-stick skillet over medium-high heat. Spread about 1/4 cup of the sifted tapioca evenly in the hot pan to form a circle. Cook without stirring until the edges lift and the crêpe forms a solid shape (about 1-2 minutes).

4. 4

   While the crêpe cooks, grill the slices of Queijo Coalho in another pan or on a hot grill until golden and slightly crispy on both sides.

5. 5

   Once the crêpe is ready, transfer a slice of grilled Queijo Coalho to the center, then fold the crêpe in half. Remove from the pan.

6. 6

   Repeat steps 3 to 5 for the remaining tapioca and cheese.

7. 7

   Serve the stuffed tapioca crêpes immediately, drizzled generously with the spicy guava coulis.