Tapioca is a starch extracted from the storage roots of the cassava plant (Manihot esculenta).
Tapioca (; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the storage roots of the cassava plant (Manihot esculenta). This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Although tapioca is a staple food for millions of people in tropical countries, it provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it is used as a thickening agent in various manufactured foods.

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  1. Timenspace

    Recipe Tapioca biscuits

    The educational basis was a Malaysianchinesekitchen website recipe for sweet tapioca cookies named Kuih Bangkit. However, I decided to alter those into salty cookies, that feel like biscuits, in my perception. Hopefully, noone is offended by this alternation. It is a new dish. Ingredients: 325...
  2. guyafe

    How to Make a Tapioca Dessert Creamier?

    Hi All, I have recently cooked a Tapioca desert. I cooked tapioca pearls along with soy milk and vanilla extract: 1 litre soy milk 60 gr. Tapioca pearls 100 gr. sugar. Then I cooled in the refrigerator. The dessert was tasty, but my wife has asked me to make it "creamier". Any idea how to...
  3. RevoPT

    Recipe Canjica

    This is a recipe from Angola, it's a bit similar to rice pudding. Ingredients: 70g of granulated Tapioca 6dl of milk 1 lemon peel 2 egg yolk 125g of sugar Directions: Soak the granulated tapioca for 30min or if its only normal tapioca for 3 hours. Drain the tapioca in a sieve. Heat a pot...
  4. Morning Glory

    Recipe Tapioca with Rhubarb and Kewra Water

    Tapioca seems to have fallen out of fashion aside from Bubble Teas which haven't really taken off in the UK (yet). I think its time for a revival! You can buy it ready cooked in tins in the UK or cook it from scratch. The rhubarb provides a lovely sharp contrast to the creamy pearlescent pudding...
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