Tapioca comes from the roots of the cassava plant that grows in tropical regions of the world. After being ground into a fine pulp all the liquid is drained and is dried further before being ground into a tapioca flour. Mixing this dried flour with water and slowly cooking it results in the tapioca turning into dried balls, uniform in size. Commonly made into a pudding, adding tapioca to "bubble" tea drinks for texture has become fashionable, as well.
Things You'll Need
- Large bowl
- Large pot
Place dried tapioca balls in a large bowl and cover with water. Let soak for a minimum of two hours. They are ready to cook when they are squishy on the outside and pasty in the center. Do not over-soak or the balls become mushy. Drain water off tapioca.
Pour 4 qts. of water in a large pot. Bring to a rolling boil. Add one cup of tapioca balls to the pot. Reduce heat to medium-low.
Boil gently for 1-1/2 to 2 hours. The tapioca should appear almost transparent.
Remove from heat and stir. Cover and let stand for 45 minutes. The tapioca should be transparent.
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Rice and tapioca pudding look alike, but they each create their own distinct version of the sweet, thick treat.
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