For the Tapioca:

In a mixing bowl, combine the Tapioca Ubaya and a pinch of salt.

Heat a non-stick skillet over medium heat.

Sprinkle a thin layer of the tapioca mixture evenly onto the skillet to form a circular shape.

Cook for a few minutes until the tapioca becomes translucent and holds its shape.

Gently flip the tapioca and cook for another minute. Remove from the skillet and set aside.

For the Chocolate and Strawberry Filling:

Melt the chocolate chips or chopped chocolate using a microwave or double boiler method.

Spread a layer of melted chocolate onto one half of the cooked tapioca.

Arrange sliced strawberries over the chocolate-covered half.

Fold the other half of the tapioca over the filling to create a half-moon shape.

To Serve:

Place the filled tapioca on a serving plate.

Top with whipped cream and garnish with fresh mint leaves if desired.