Add <quantity>250<unit>g</unit></quantity> of grated gruyère cheese and <quantity>250<unit>g</unit></quantity> of tapioca pearls to a large bowl

Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>¼<unit>tsp</unit></quantity> of black pepper powder. Mix to combine

Add <quantity>500<unit>ml</unit></quantity> of milk to a saucepan and bring it to a simmer

Pour the hot milk over the tapioca and cheese mixture. Mix until sticky

Transfer to a saucepan on low heat. Cook and stir until it stops sticking to the bottom of the pan

Pour the dough into a baking pan lined with cling film. Even it out with a spatula

Cover with cling film, pressing it against the surface

Let it rest for 12h in the fridge until firm

Take it off the fridge, remove the cling film and unmold the dough over a cutting board

Cut the dough into medium-sized cubes

Add <quantity>750<unit>ml</unit></quantity> of vegetable oil to a saucepan on medium-hight heat and fry the cubes at <temperature>180<unit>ºC</unit></temperature> until golden brown. The cheesy tapioca fritters are ready

Enjoy it with the spice guava sauce or any other sweet chili!