Tapioca
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Food & Beverage > Recipes
Mar 1, 2007
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Tapioca
Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta.
Production and uses
The cassava plant can either have red or green branches. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, while the root of the red-branched variant can be consumed directly, the root of the green-branched variant requires treatment to remove the toxin.
It is processed into either fine dried flakes, or more commonly, small hard white spheres or "pearls" that are soaked before use. These spheres are a common ingredient in Southeast Asian desserts, in puddings such as tapioca pudding, and in drinks such as bubble tea where they provide a chewy contrast to the sweetness of the drink. Cassava flour (tapioca flour) is commonly used as a food thickener, and is also used as a binder in pharmaceutical tablets. In Malaysia, fried tapioca crisps are one of the many selections found in the local snack kacang putih.
A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.
In South and Southeast Asia (India, Bangladesh, Pakistan, Myanmar, Malaysia) tapioca pearls are known as Sabudana (Sagu). It is commonly used as a food while fasting among the Hindus in India. Also the pearls (sabudana) are used to make snacks. It is also thinly sliced in South India and made into wafers like salted potato wafers. In the South Indian State of Kerala Tapioca is a staple food. Boiled Tapioca is normally eaten with fish curry or beef, and is a traditional favorite of Keralites.
During World War II's Japanese occupation of Southeast Asia, many refugees survived on tapioca. [citation needed]
In Brazilian cuisine, tapioca is a dessert made by combining tapioca with shredded coconut. The tapioca is stirred, drained through a sieve, fried into a tortilla shape, and sprinkled with coconut. It is then filled with either your choice of "doce" (sweet) or "salgado" (salty) ingredients. Choices range from chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats. The ending result is folded much like a Mexican taco and served warm.
Production and uses
The cassava plant can either have red or green branches. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, while the root of the red-branched variant can be consumed directly, the root of the green-branched variant requires treatment to remove the toxin.
It is processed into either fine dried flakes, or more commonly, small hard white spheres or "pearls" that are soaked before use. These spheres are a common ingredient in Southeast Asian desserts, in puddings such as tapioca pudding, and in drinks such as bubble tea where they provide a chewy contrast to the sweetness of the drink. Cassava flour (tapioca flour) is commonly used as a food thickener, and is also used as a binder in pharmaceutical tablets. In Malaysia, fried tapioca crisps are one of the many selections found in the local snack kacang putih.
A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.
In South and Southeast Asia (India, Bangladesh, Pakistan, Myanmar, Malaysia) tapioca pearls are known as Sabudana (Sagu). It is commonly used as a food while fasting among the Hindus in India. Also the pearls (sabudana) are used to make snacks. It is also thinly sliced in South India and made into wafers like salted potato wafers. In the South Indian State of Kerala Tapioca is a staple food. Boiled Tapioca is normally eaten with fish curry or beef, and is a traditional favorite of Keralites.
During World War II's Japanese occupation of Southeast Asia, many refugees survived on tapioca. [citation needed]
In Brazilian cuisine, tapioca is a dessert made by combining tapioca with shredded coconut. The tapioca is stirred, drained through a sieve, fried into a tortilla shape, and sprinkled with coconut. It is then filled with either your choice of "doce" (sweet) or "salgado" (salty) ingredients. Choices range from chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats. The ending result is folded much like a Mexican taco and served warm.
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