Tag Archives: Tapioca @en

Tapioca, also known as Pearl of Japan is a starch, used in cooking, produced from the roots of bitter cassava (non-consumable untreated) dried and processed. The taste is neutral. It is used especially as a thickener for soups and desserts.

Tapioca pearls are used in China in the manufacture of flat sweet / savory for breakfast (as a thick soup). Sometimes added dyes for marketing purposes.

In Taiwan, there is milk tea with tapioca pearls hot drink or cold drink, with beads of different sizes, and teas. See Tea pearls.

In Thailand, a company uses tapioca to produce biodegradable plates. Tapioca is also a lubricator for engines of vehicles form Thailand redissolved.

Some resemblance to the sago has given it the name of sago sometimes white. Tapioca is odorless and enjoys all the chemical properties of other starches. For cooking, it forms a kind of jelly or paste that offers a particular character of transparency and viscosity. Made into soups, jellies similar to those which are prepared with sago. arrow root, etc..

Jackfruit and tapioca pearls in coconut milk

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Ingredients :

  • 1 can of jackfruit
  • 50 cl of water
  • 5 tablespoons of pearl of tapioca
  • 400 ml of coconut milk
  • 75 g sugar
  • 1 teaspoon of salt

Preparation :

Rinse the jackfruit and cut into thin strips and set aside.

In a saucepan bring water to boil and add the tapioca pearls and cook until the beads become completely translucent.

Stir often so they do not stick. Remove and place them under warm water and set aside.

In a saucepan heat the coconut milk, add salt and sugar and cook for about 5-7 minutes over low heat until the sauce thickens, stirring occasionally.

Then add the pearl of tapioca, stir, taste and adjust if you think it’s not sweet enough to suit your taste.

Remove from heat and let cool 10 minutes then add the jackfruit.

Serve warm or cold.

Sago gula melaka – tapioca pudding

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Ingredients :

  • 1 cup of tapioca pearl
  • 2 cups of water
  • 1 small cinnamon stick
  • 155 g of palm sugar or brown sugar
  • 1 cup of coconut cream
  • 1 pinch of salt

To serve:

  • 1 cup of coconut cream
  • 1 cup of palm sugar syrup

Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.

Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.

Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.

Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.

Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.