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Beiju sweetened with honey, garnished with desiccated coconut
Brazilian tapioca pancake drizzled with honey and coconut

Beiju sweetened with honey

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Beiju (or Tapioca) is the legacy of indigenous people from Northeast Brazil, and today it is the country's favourite gluten-free 'pancake'. Its uniqueness is that it is made without fat or eggs: the moistened tapioca flour forms a single, cohesive sheet in the hot pan under the effect of heat. The texture is like nothing else: crispy outside, chewy (gummy) inside, and its neutral taste is the perfect canvas for sweet honey and coconut.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Sieve (important!)
  • Mixing bowl

Allergen Information

⚠️ None (naturally gluten-free)

Instructions

1 ✓

Hydrating the tapioca: Put the flour and salt in a bowl. Add the water gradually while rubbing it together with your fingers. You should get a moist, lumpy but not runny consistency (like wet sand).

Tip: This is the most important step. If you squeeze a handful and it stays together but crumbles on touch, it is good.
2 ✓

Rest the moist flour for 10 minutes so the grains absorb the water.

Tip: Hydration is essential for gelatinisation during cooking.
3 ✓

Sift the moist mass through a coarse sieve or colander into a clean bowl. You will get a loose, snow-white powder.

Tip: Sifting ensures the pancake is even and airy, not full of chewy lumps.
4 ✓

Heat a dry frying pan over medium heat (no oil needed!). Sprinkle in a layer of tapioca powder (approx. 3-4 tablespoons) and smooth into an even circle with the back of the spoon.

Tip: Do not press down too hard! Let the heat 'glue' the grains together.
5 ✓

Cook for approx. 1-2 minutes. When the edge lifts from the pan and the whole disc moves as one, flip it.

Tip: By this stage, it is no longer powder but a flexible sheet.
6 ✓

Cook the other side for half a minute. Sprinkle with desiccated coconut, drizzle with honey, then fold in half.

Tip: Serve immediately, as it becomes rubbery while cooling (retrogradation).

Recipe FAQ

The pancake falls apart in the pan.
The flour was too dry. Add a tiny bit more water and rest again. Or you didn't wait long enough before flipping – allow the starch to bond.
It became too hard.
You cooked it too long. Beiju only needs to be cooked until it holds together, not 'toasted' like bread.

Ingredients

  • 200 g Tapioca flour (starch)
  • 80-100 ml Water (for hydration)
  • 4 tbsp Honey
  • 50 g Desiccated coconut (fresh or dried)
  • 1 pinch Salt
  • 1 tbsp Butter (optional, for spreading)