When we think of tapioca, the small, chewy pearls in pudding likely comes to mind first. Tapioca is also the bigger, chewy balls that float in sweet Asian bubble teas. Authentic tapioca pudding is rich and creamy, has a vanilla flavor, and is full of translucent tapioca pearls.
Tapioca can be added as a thickener to either sweet or savory foods because tapioca has a neutral flavor. Tapioca is a gluten-free starch that is made from cassava root. It is a total carbohydrate with zero fat and zero protein. One cup of dry tapioca pearls contains 544 calories. Tapioca doesn’t have many health benefits, but it is grain- and gluten-free. It is a common ingredient in foods for those with Celiac disease or gluten intolerances. It may be a suitable replacement for wheat- or corn-based products. It can be used as flour in baking and cooking.
You can buy tapioca pearls at your local grocery store. Some tapioca, sold as “minute” or “instant,” generally comes in a granulated form. Tapioca powders and flakes may be harder to find, but they are usually sold at health food stores or natural foods grocery stores. If you want to buy the large tapioca pearls, called boba, you will most likely have to order them online.
Tapioca ranges from 1 to 8 millimeters in diameter. The small tapioca pearls are best in pudding, while the large ones are used in boba teas. Tapioca flakes and powders are used for thickening gravies, soups, and sauces, which may be surprising, but tapioca actually has more thickening power than flour. Tapioca can also be added to pastries to prevent them from getting soggy during storage. Tapioca is commonly included in gluten-free foods because it can lighten textures and help maintain moisture.
Tapioca retains its texture even when frozen, which makes it a good option for thickening ice creams or anything else you might place in the freezer. In addition, it keeps whatever you’re thickening glossy. It doesn’t dull the colors or make them chalky.
To properly store tapioca starch, be sure to keep it tightly sealed and kept away from heat, moisture, and bugs. Tapioca starch, in powder or pearl form, should not be stored in the refrigerator or freezer.
When cooking tapioca pearls, they must be soaked for up to 12 hours. After soaking, they are cooked in boiling liquid and become a gel. If granular instant tapioca is being used as a thickener, it should just be whisked into the creamy gravy, soup, jelly, pie filling to achieve the desired result. When using tapioca flour as a substitute for other flours, use the same amount. Tapioca flour or instant tapioca can also be used to replace cornstarch with a 1:1 ratio.
In its dried form, a tapioca pearl is white and opaque. After cooking, the sphere swells to almost twice its original size and becomes translucent.
It is important to note the temperature of the liquid when adding tapioca starch. If the starch is added to room-temperature liquid, the starch mixes into the liquid. However, if a spoonful of tapioca starch is dropped into hot water, it forms a lump.
The only time tapioca pearls need to be soaked before cooking is when making a pudding. Add them to water only after it begins to boil. It is essential to make sure the tapioca pearls boil in plenty of water. For every one cup of dried tapioca pearls, you should use four cups of water. You can’t have too much water, but less water will not produce desirable results. For best results, follow the package instructions.
Whether wanting a timeless classic tapioca pudding, or looking to alter your baking and cooking to meet the needs of a gluten-free diet, tapioca has countless uses. It is an inexpensive addition to your pantry.
Recipe from: https://www.julieseatsandtreats.com/wprm_print/43225 Author: Julie Evink
Strawberry Tapioca Salad
Strawberry Tapioca Salad is a light fluffy dessert salad with strawberry jello and tapioca.
Servings: 12 servings
Ingredients:
3 oz. box tapioca pudding, cook and serve
4.6 oz. box vanilla pudding, cook and serve
3 cups water
3.4 oz. package strawberry jello
12 oz. non-dairy whipped topping
1 cup strawberries, diced
Instructions:
Mix tapioca and vanilla puddings in saucepan. Add water and stir to combine. Bring to a boil, constantly stir until thick, about 3-5 minutes.
Add strawberry jello. Cool.
When it is cool, add non-dairy whipped topping and strawberries. Mix well.
Serve immediately or store in refrigerator.
Written by Vicki Hayman, MS, University of Wyoming Extension Community Vitality and Health Educator
Sources:
- https://fdc.nal.usda.gov
- www.huffpost.com
- www.thespruceeats.com