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Tapioca

Information about Tapioca and Tapioca recipe collection

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What is Tapioca?

Tapioca is a starch which has been extracted from the root of the plant species Manihot esculenta, commonly known as cassava, manioc and yuca amongst other names. The name tapioca is derived from the Brazilian Tupi word "tipi'óka" which refers to the process by which the starch is made edible.

Types of Tapioca and Production of Tapioca

Tapioca Flakes

Tapioca flakes small, rice-like pieces of the root obtained by breaking it down and heating it and are the most basic starch products derived from the processing of the cassava root. The flakes can be further processed or dried as they are and used as a thickener or in tapioca pudding.

Tapioca Flour/Starch

Also known as cassava flour, tapioca flour is the next processing stage to flakes and are the result of tapioca flakes being milled down to a fine powder.

Tapioca Pearls

Tapioca pearls are gelatinous little balls which are made by processing wet tapioca flakes through a fine sieve, then placing the mixture into small moulds and allowing them to dry.

 If stored in a cool, dark place, all types of tapioca will keep indefinitely.

Tapioca in cooking

Tapioca is gluten free making it an excellent substitute for wheat flour in many recipes. It can be bought in various forms which are used in different ways.

Tapioca Flakes are  generally used to make puddings.

Tapioca Starch is used as a thickening agent for soups, fruit fillings, glazes, etc., similar to cornflour (cornstarch).

Tapioca Flour is used in baking

Pearl tapioca is used mainly to make puddings and in bubble teas