Two types are most common: beijus roasted on the hot plate in the oven, crunchy, without fillings or stuffed with coconut and sugar, called beijus de cambria or strips, and soft, folded, consumed with different fillings called beijus moles or stuffed tapioca. Colorful beijus are prepared by replacing the water added to the starch with fruit pulp or vegetable extract. The ingredients for making traditional beijus or tapioca are water (one part), starch, starch or starch (two parts by weight) and pinches of salt. Initially, water is mixed with the starch to homogenize the dough, observing the moisture point by touch so that it can be sieved and made finer. The product is then made on a hot plate or frying pan (previously heated). Traditionally white, beijus gain more nutritional value, new colors, smells and flavors when the water is replaced by fruit pulp or vegetable extract. Tasting evaluations showed consumers' preference for kisses with flavors of beetroot, onion, pineapple, guava and passion fruit. Other observations concern the increase in sales by producers and the growing interest of municipal governments in including these products in school meals.