Tapioca is a starch derived from the cassava plant, used in various forms for desserts and drinks. It requires soaking before cooking, and overcooking can cause it to break down or become crunchy. Tapioca is gluten-free and can be substituted with other starches.
The term “tapioca” refers to a starch derived from the root of the manioc or cassava plant, a woody shrub originally native to South America. This starch can be made into colorful sticks, large or small pearls, or used on its own for cakes and desserts. Cooking tapioca requires different techniques depending on the shape the recipe calls for, but usually involves soaking the material, then boiling or simmering it. Too long or excessively long cooking times can cause tapioca sticks or pearls to break down to an unwanted ooze, while undercooked tapioca produces a crunchy product.
Tapioca comes from the roots of the cassava plant, also called manioc, tapioca plant and boba, and is native to the Amazon. This starch is now grown all over the world and is used extensively in South and Southeast Asia as well as English-speaking countries. Tapioca is gluten-free and contains little protein, making it a suitable food ingredient for many people on a restricted diet. When tapioca isn’t readily available, cooks can substitute other starches, such as cornstarch for tapioca dishes that don’t contain acids, or arrowroot for non-dairy dishes.
Tapioca starch can be used as a thickener for cakes and puddings, as it produces a glossy, attractive gel when mixed with cold water and heated, but produces a stringy, unappealing result in gravy or soups. The starch can also be made into small tapioca pearls used in traditional British tapioca pudding and some recipes that call for tapioca cake thickeners. Other tapioca desserts, such as coconut dessert soup and bubble tea, are based on large tapioca pearls, which have a chewier texture. In Asia, tapioca is often made into brightly colored sticks, which are boiled and used as an interesting textural ingredient in sweet drinks and desserts.
Nearly all methods for cooking tapioca require soaking it in water or another liquid before heating, which produces the desirable chewy result. Large tapioca pearls should soak for about 2 hours, while smaller tapioca pearls or sticks usually take less time. When fully soaked, the tapioca should have a squishy outer surface and a mushy look in the center. Some products, such as instant or quick-cooking tapioca and tapioca starch, do not require this soaking step.
Cooks should be careful not to submerge the tapioca until the center is soft, as it will disintegrate during the cooking process. This can also occur if the tapioca is cooked over high heat for a long time. Failure to soak tapioca or cook it for a very short time can result in tapioca pearls with a hard, crunchy center, or puddings and pie fillings that fail to freeze properly.
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