Components
- 1/4 cup (teaspoon) of granulated tapioca
- 1/3 cup of shredded dried coconut
- 2 tablespoons of granulated sugar
- A quarter teaspoon of ginger powder
- 1/4 cup of hot tea water
- oil used for consecration
Ready state
- In a bowl, combine the tapioca with coconut, sugar, and ginger. Pour hot water over the mixture and stir thoroughly. Cover the bowl with a plate and allow it to sit for 40 minutes until the tapioca absorbs the moisture.
- To shape the dumplings, take a small amount of dough (approximately 2 teaspoons) and squeeze it to form a ball — the dough should have a moist consistency typical of hydrated tapioca. Place the formed dumpling on a plate and continue this process with the remaining dough.
- Set the Electrolux Air Fryer by Rita Lobo to 200°C and bake for 10 minutes.
- Using a paper towel or brush, coat the Air Fryer’s basket with some oil. Arrange the cupcakes in the basket side by side without stacking them, and bake until they turn lightly golden (no need to flip). Serve immediately afterward.
Note: Cookies are served warm or at room temperature.
