Dadinho de tapioca

Step 1: Line a 20 cm square tin with cling film, leaving some hanging over the sides.

Step 2: Mix the 9 oz granulated tapioca (tapioca granulada) and 7 oz queijo coalho or other firm grilling cheese in a large bowl. Warm the 2 cups whole milk with the 1 tsp salt and ¼ tsp ground white pepper over a medium heat until it steams and small bubbles appear at the edge, just short of boiling.

Step 3: Pour the hot milk over the tapioca and stir hard for 2 minutes. The pearls swell and the mixture turns thick, glossy and stiff enough to hold a spoon upright.

Step 4: Press it into the tin in an even 2 cm layer, smooth the top, cover and chill for at least 4 hours, or overnight, until firm enough to slice cleanly.

Step 5: Lift the slab out and cut it into 2.5 cm cubes with a sharp knife dipped in hot water.

Step 6: Heat the 4 ¼ cups vegetable oil, for deep-frying in a deep pan to 350°F. A common mistake is crowding the pan: the oil cools, the cubes soak up fat and split. Fry 8–10 at a time for about 3 minutes, turning, until deep golden and crisp all over.

Step 7: Drain on kitchen paper and serve straight away with the ¾ cup sweet chilli sauce for dipping.