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Yoki is commonly used to make pão de queijo (Brazilian cheese bread), farofa, and other traditional Brazilian dishes.

Most Yoki products, like cassava flour and tapioca starch, can be frozen, but it is generally sufficient to store them in a cool, dry place.

You can make pão de queijo, Brazilian cheese bread, farofa, tapioca crepes, purê de batata, and other Brazilian specialties.

Yes, Yoki tapioca starch and cassava flour are often used in baking, particularly for traditional Brazilian breads and cakes.

Yoki tapioca starch is typically used directly in recipes, but the granulated tapioca must be hydrated before frying or making tapioca crepes.

To avoid lumps, dissolve Yoki tapioca starch in cold liquid before adding it to hot mixtures.

Bring water or broth to a boil, stir in Yoki instant polenta, and cook while stirring for about 5 minutes or until the desired texture is reached.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store Yoki in an airtight container in a cool, dry place to keep it fresh and prevent moisture.

If stored properly, Yoki products can last up to 6 months after opening. Always check for any changes in smell, color, or texture.

Many Yoki products, such as tapioca starch and cassava flour, are naturally gluten-free, but always check the label for specific product details.

Heat butter or oil in a pan, add Yoki farofa and your choice of seasonings, and stir until golden. Add cooked bacon, onions, or vegetables for more flavor.

Yes, many Yoki products like cassava flour, tapioca, and cornmeal can be used in vegan recipes.

Yes, Yoki tapioca starch can often be used as a substitute for cornstarch in similar quantities for thickening sauces and soups.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Check the expiration date, and ensure the product has no off smells, discoloration, or visible mold before use.