For one mbej\u00fa, you’ll need (did I mention that it’s actually shareable?)<\/p>\n
- \n
- 1 cup tapioca flour (available in Whole Foods, Latin Grocery Markets and guess what? Some Asian markets also carry tapioca starch or flour and it’s super cheap, something like $0.79 per pound).<\/li>\n
- 1\/2 cup gouda cheese (curds or grated)<\/li>\n
- 1\/8 cup organic milk<\/li>\n
- 1\/8 cup water (room temperature)<\/li>\n
- 2 tbsp melted butter<\/li>\n
- 1\/4 tsp salt<\/li>\n<\/ul>\n
*****If you have a food processor: Put all ingredients in the food processor until it looks like coarse sand (about 1 minute or less). Then follow same steps to cook it.<\/h3>\n
For the manual process: Begin by combining the dry ingredients in a bowl. Add the melted butter.<\/p>\n
![\"IMG_2007\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2007-768x1024.jpg\")
<\/p>\nWhen it has a crumble consistency, add the milk, cheese and then the water. Use your hands to integrate them after each addition.<\/p>\n
![\"IMG_2008\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2008-768x1024.jpg\")
<\/a><\/p>\nIt will have this crumble look. Don’t worry, it’s going to become something<\/em> in a few minutes.<\/p>\n
![\"IMG_2011\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2011-768x1024.jpg\")
<\/a><\/p>\nCOOKING IT:<\/strong><\/p>\n
Add a little butter to a large pan and set it to medium heat.<\/p>\n
![\"IMG_2012\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2012-1024x768.jpg\")
<\/a><\/p>\nAdd the mixture to the pan and set it to a lower heat.<\/p>\n
![\"IMG_2013\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2013-1024x768.jpg\")
<\/a><\/p>\nUse a spoon to give a more flatten look to this crumble mixture.<\/p>\n
![\"IMG_2014\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2014-1024x768.jpg\")
<\/a><\/p>\nWhen the cheese starts melting it might be the moment to turn it over. You’ll see that’s\u00a0it’s easy to unstick it from the pan using a spatula when it’s done.<\/p>\n
![\"IMG_2015\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2015-1024x768.jpg\")
<\/a><\/p>\nUsually, I\u00a0slide the mbeju to a dish using a spatula and then flip it with the help of another dish.<\/p>\n
![\"IMG_2019\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2019-1024x768.jpg\")
<\/p>\nUse what’s easier for you to flip the mbeju and cook it on the other side for another 3-5 minutes. Serve warm.<\/p>\n
![\"IMG_2016\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2016-1024x768.jpg\")
<\/a><\/p>\nAll those golden-brown pieces of deliciousness…<\/p>\n
![\"IMG_2018\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2018-1024x768.jpg\")
<\/a><\/p>\nServe warm.<\/p>\n
![\"IMG_2020\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2020-1024x768.jpg\")
<\/a><\/p>\nEnjoy it with a cup of mate cocido<\/em><\/a>!<\/p>\n
![\"IMG_2023\"](\"http:\/\/andreacomenta.com\/wp-content\/uploads\/2015\/11\/IMG_2023-1024x768.jpg\")
<\/a><\/p>\n