You can see transparent packages with white balls in East Asian grocery stores. That's what tapioca looks like. What it is? Starch, flour, flakes, thickener for sauces, cereals, a base for pudding and confectionery creams. All this is tapioca.
Tapioca. .. What is this exotic product that is so loved in the countries of Asia and Latin America? It is made from cassava. The roots of the plant are cleaned, ground into a homogeneous mass and dried. From the resulting raw materials make different types of tapioca. Powder of cassava is flour or starch, depending on the technology of production. To make the tapioca flour, the peeled roots are dried and ground into powder without the use of heat treatment. In this case, the useful substances contained in the cassava are stored in the fullest volume. From cassava flour, the same dishes are prepared as from wheat, that is pancakes, bread crumbs, puddings, sauces to meat and fish dishes. It is also used for fattening animals. Tapioca starch i
Secrets of the correct preparation of tapioca
Starch is a product of prolonged purification and evaporation of cassava. It is distinguished by a snow-white color, lack of taste and smell. Useful substances in it is less than in flour, but the original form in the form of various balls, similar to pearls, makes it very popular with cooks. To say about "pearls", which is a tapioca, that this is a common starch, will be wrong. Before cooking a dish of cassava balls, they are supposed to soak or cook. Soaking in hot boiled water at night is preferable. It's not easy to make tapioca. Balls tend to sink to the bottom of the pan and stick. This leads to the fact that they reach the right condition not simultaneously. When some have already become transparent, others are still white. In order to cope, you need experience. Soaked for a night Tapioca enough to rinse, bring to a boil and drain. Brew it in a lot of water, watching that it is not digested and not turned into a homogeneous mass."Pearls" tapioca ready for use as soon as they become completely transparent. If they are left in the water, they will absorb it and become too large and liquid. Left with no water, they will stick together in an undivided lump. To avoid this, the boiled and dried beads are lubricated with oil, and the glued ones are separated by hands.
Deliciously obtained tapioca, soaked in milk. The necessary amount of balls is poured into a glass of boiling milk and left for several hours for swelling. This semi-finished product can be used for making desserts. Below is a description of two sweet dishes.
You already know how the tapioca is preparing. The recipes offered in the article are not very complicated. Try to cook these dishes. With our recommendations, they will be obtained the first time. These are delicious and original goodies. Unusual transparent goggles should appeal to our eyes and you and your guests. Remember that they are not made ahead of time. Mixing of all ingredients with tapioca is done only before serving, and before that they are stored in the refrigerator.
Dessert from coconut milk, melon and tapioca
Five servings will be required:
- 1 small melon;
- ½ cup tapioca;
- ½ cup of sugar;
- ½ cup of water;
- 1 cup of canned coconut milk with salt( to taste).
Prepare a tapioca, as indicated in the first part of the article. From sugar and water, cook the syrup and cool. From the melon with the help of skim, cut the balls. Fold in a large bowl of tapioca, melon, sugar syrup and coconut milk. Stir all the ingredients and cool in the refrigerator. Chilled dessert is spread over the glasses and served to the table.
- ¼ cup tapioca;
- 2 cups of water;
- 4 tablespoons of granulated sugar;
- 2 cups of milk;
- 2 eggs;
- vanillin to taste.
Soak tapioca overnight in water. The next day, pour out excess liquid and place the tapioca in a saucepan with milk. With constant stirring, bring to a boil and turn off.
Separate the egg whites from the yolks. Pound the yolks with sugar, dilute a small amount( 1-2 tablespoons) of boiled milk and mix with tapioca. Bring to a boil and turn off. Pour in vanillin, stir and leave to cool. Whisk egg whites into a hard foam. Carefully enter the protein mass in the pudding. Serve the dessert to a chilled table, decorated with whipped cream and canned or fresh berries and fruits.
Correctly prepared "pearls" tapioca transparent. They should not be turbid or solid white impregnations.
Tapioca and sago
There is an opinion that sago is the same tapioca, that these are similar to each other diet products, but this is a very controversial statement. The reason for its occurrence is explained as follows. Sago balls and tapioca balls are made using similar technologies, but they are made from different plants. In the past, the food industry offered consumers two kinds of sago - natural and artificial. The natural sago is made from the inner flesh of the sago palms, and the artificial sago is made from the roots of cassava. Sago for food and palatability is higher. Both products are recommended for a gluten-free diet, but they do not contribute to weight loss. Caloric content of 100 g tapioca is 367 kcal. In cooking, a similar application of sago and grain is used, which is a tapioca. Recipes in which sago is present are usually applied to dishes with tapioca, only tapioca should be taken half as much as sago.