Pearl Tapioca (1)

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root. Tapioca is most commonly formed into flour, round pellets (pearls), flakes, granules, or syrup. As a flour, Tapioca is used for a thickening agent in pie and tart fillings or in soups and sauces. Tapioca flour is also known as cassava flour.

Pearl Tapioca is the most common variety available, which is produced into pellet sized balls or powdered forms of dried Tapioca. It is this form of Tapioca that is used for making Tapioca puddings and custards. In Britian, Tapioca pudding is considered to be a member of a group of traditional milk puddings produced as desserts and fillings. Uncooked Tapioca can be stored in a cool dry area and can be kept an indefinite amount of time if not exposed to excessive heat or moisture. Cooked Tapioca should be refrigerated and can be kept several weeks. When cooking Tapioca, do not overcook it as it becomes starchy and stickly. Cooking it until it becomes translucent is the best measure of doneness.

Order :
1. Importfood
2. Barry Farm Foods
3. Sutton Bay
4. Large Pearl Tapioca
5. the amishcountry store


Recipe :

This is an easy Thai dessert with universal appeal

Ingredients
1 cup small tapioca pearl
4.5 cups water
3/4 cup sugar
1/2 cup coconut cream powder
1/2 teaspoon salt
Fresh mint leaves for garnish (optional)

Method
Boil 3 cups water in a saucepan. Rinse tapioca pearl to cleanse, then add to the boiling water and stir until the tapioca starts to turn translucent. Add sugar and stir. Remove from heat. In a separate saucepan, mix coconut cream powder with 1.5 cups warm/hot water. Stir well then put on stovetop at medium-high heat. Wait for boil, then remove from heat and cool for a few minutes. With a large spoon put about one cup tapioca in a serving bowl and gently cover with a few tablespoons of coconut milk (or more if you like). Garnish with sprig of mint (optional). Enjoy--this is a very delicious dessert!


Thai-Style Bubble Tea

Ingredients
2 cups Thai icetea mix
1 1/3 cups sugar
1/2 cup mint leaves (optional)
1 1/2 cups tapioca pearls
1 cup fresh milk
Wide straws

Method
The Tea: Place Thai icetea mix into stainless tea filter and place in a large pot with 8 cups gently boiling water. Leave the filter handle out of water so you can easily remove the tea later. Keep over medium heat for one hour, then remove tea and fill pot with water to same level you started with (8 cups). Let tea cool and pour into a pitcher. You can leave in refrigerator for a few days, if desired.

The Syrup: In a small saucepan combine sugar, mint leaves and 4 cups water. The recipe still tastes great if you omit the fresh mint, but we recommend mint for not only the mint taste but also the way it blends with Thai tea to create a very "earthy fresh" flavor. Bring to a boil and stir until sugar is dissolved, then strain out the leaves and place in a separate container. Refrigerate.

The Pearls: Start by bringing 12 cups water to a boil in a large pot, then gently add tapioca pearls. Let the pearls cook for 30 minutes, stirring often to keep the pearls from sticking together. Remove from heat, cover and let stand for another 30 minutes. If you prefer the pearls to be more "al dente" you can reduce the cooking time a bit. Strain the pearls and rinse with cool water, transfer to a storage container and mix with about half of the syrup. This allows the pearls to soak up the sweet flavor and keeps them from sticking together. They will keep in the refrigerator like this for about 12 hours.

Using a slotted spoon, place pearls into16 oz (or larger) serving glasses. The pearls should fill 1/3 of the glass. Pour 2 tablespoons syrup over the pearls. Add more syrup if you prefer a sweeter taste, and add any syrup flavor you like. Mix (or shake) tea separately with fresh milk and ice. We suggest 1 cup milk, more or less as you prefer. Pour the ice/tea/milk mixture into each glass and stir. Garnish with a sprig of fresh mint leaves, and serve with jumbo straws that allow the tapioca pearls to be sucked up as you drink. And there you have it, possibly the greatest tea beverage ever!