Goma de mandioca (Tapioca flour hydrated)

Tapioca flour hydrated ("Goma de mandioca", "massa pronta para tapioca" or "goma de tapioca") is hydrated cassava starch, used to make "beiju de tapioca". Tapioca flour hydrated can be made at home from cassava root or sweet cassava starch.
The "tapioca" is a genuinely Brazilian product used by the Native Americans before the arrival of the colonizers. "According to Teodoro Sampaio, the word derives from typi-og [which means] removed or collected from the bottom, the sediment, the clot, the residue of cassava juice, modified into tapioca." (Luís da Câmara Cascudo, "Dicionário do Folclore Brasileiro"). Nowadays, however, according to the region, the term "tapioca" designates several different recipes made with cassava derivatives products. 

Tapioca flour hydrated made from cassava root: 
1. Cut cassava into chunks and peel away brown bark-like outer skin, which is thin, and then the second layer which is thick and pinkish white in colour. Then, rinse well. 
2. Grate cassava chunks using the side of the box grater with the smaller holes and add enough water to get a very wet dough (traditional method), or cut cassava into small pieces and blend well adding water - about one part of cassava with 4 parts of water. 
3. Strain the mixture through a very tightly woven cotton cloth. Starch is very thin and it is dissolved in the milky liquid. The cassava fibres that remain on the cloth are mainly used for animal feeding, but it can also be used to make sweets such as "macaxeira" (cassava) pie. 
4. Pour the milky liquid in a bowl and let it settle for a couple of hours to allow the grains of starch to form a solid sediment at the bottom of the bowl. 
5. Remove the remaining liquid (known as "manipueira"), which can be used to make "tucupi" (condiment), as an organic fertilizer or as an organic pests control. 
6. Dry with a clean cloth the solid sediment at the bottom of the bowl, cover it with the cloth and wait at least one hour. Otherwise, you can cover the solid sediment with a layer of raw cassava flour and, after an hour, remove the flour with a spoon. 
7. Break the solid sediment layer up with a spoon: you get the fresh or wet cassava starch. If the layer of starch melts instead of breaking up, it means that it needs to be dried again. 
8. Season the fresh or wet cassava starch with a pinch of salt. Then pass it through a large sieve: so you get the tapioca flour hydrated. If it melts it means that it needs to be dried again.  
9. If you spread tapioca flour hydrated on a tray and let sun dry it outdoors, you will obtain sweet cassava starch. The sour cassava starch is a fermented fresh or wet cassava starch, a process too complicated to make at home. 
10. The fresh or wet cassava starch and tapioca flour hydrated will last 3-5 days in the fridge, covered with a cloth and wrapped in plastic wrap. 

Tapioca flour hydrated made from sweet cassava starch

Ingredients: 500 g sweet cassava starch, water, a pinch of salt. 

Version 1
1.1 Gradually add 1 litre of water to the sweet cassava starch and mix well (it is a non-Newtonian fluid). 
1.2 Let it stand for 2 hours. 
1.3 Repeat the procedure from paragraph 5 above.  

Version 2:
2.1 Gradually add about 250 ml cold water to the sweet cassava starch. Mix well with your fingertips until the mixture is a little humid but not wet. 
2.2 Repeat steps 8 to 9 above. 

Information Source:  
Embrapa Mandioca e Fruticultura Tropical 
Regulamento Técnico de Identidade e Qualidade dos Produtos Amiláceos derivados da raiz de Mandioca
Posted on: 22 September 2017
Last Update: 17 July 2018
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