Tapioca comes in many forms. Start from tiny pearls as boba, serve in pudding, or add texture to cakes, jellies and drinks! This article covers some of the uses of tapioca, so you won't have to worry about serving tapioca in the kitchen anymore.
Ingredients
Preparing the Tapioca Boba
- 1/4 cup tapioca pearls
- 2 cups of water
- Cream (optional)
Preparing Tapioca Pudding
- 3 cups whole milk
- 1/2 cup quick-cook tapioca
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 teaspoon vanilla extract
(for 6 servings)
Step
Method 1 of 3: Preparing the Tapioca Boba
Step 1. Put water and boba in a saucepan and bring to a boil over high heat
Stir constantly so the boba doesn't stick to the bottom of the pan. And make sure to keep the water to boba ratio of 8:1. That is, for 1/4 cup of boba use 2 cups of water. For 1/8 cup of boba you need 1 cup of water.
Some recipes require you to soak the boba first. This depends on the brand and type of pearl. Some pearls will crumble when soaked, while other pearls are sturdier when soaked. If possible, buy boba made with only one ingredient: tapioca. This type is of the best quality, both soaked and unsoaked
Step 2. If the boba starts to float, lower the heat to medium
Continue to cook the boba for 12-15 minutes, stirring every 5 minutes or so. When the time is up, remove from the hot pan, cover, and let the boba soak for 15 minutes.
Step 3. Add sweetness to taste, and serve alone or with cream
Boba can be enjoyed alone, or served as an addition to any dish, such as afternoon tea.
If you want to make bubbles for your bubble tea, make a simple syrup to allow the bubbles to submerge. Bring 1/2 cup sugar to a boil in 1/2 cup water to make a sweet gel that adds extra flavor
Step 4. Use it immediately
Boba has the best taste for only a few hours. Add the boba to the syrup, or place it in the refrigerator and let it cool for about 15 minutes. You can add a little sweetness to the boba but still have the right consistency. Or eat it immediately when cooled from the pan!
Method 2 of 3: Preparing Tapioca Pudding
Step 1. In a medium saucepan, bring the milk together with the tapioca, sugar and salt to a boil
Stir constantly over medium heat. Once it boils, reduce the heat to low, stir, and cook another 5 minutes.
If quick-cooking tapioca is not available, you can soak the tapioca overnight in water. Then put this mixture in a slow cooker for 2 hours to get the tapioca to the right consistency
Step 2. Whisk 1 cup of the milk mixture into the beaten eggs and 2 tablespoons at a time
Keep stirring until completely mixed. Then add the egg-milk-tapioca mixture back into the remaining tapioca until combined.
Step 3. Cook the pudding over medium-low heat
Once it boils, stir regularly for a few minutes until the pudding is thick enough to coat the back of a thick spoon. Or basically when the dough starts to look like pudding.
Step 4. Remove the pudding from the heat and add the vanilla
Pudding is ready to serve! Pudding can be served hot or poured over a dish and refrigerated for a few hours to cool. Garnish with whipped cream, pistachios, walnuts, or raisins if desired.
- You can keep the leather from forming by pressing the plastic wrap against the surface when it cools. The skin will not dry out!
- If the pudding is too stiff to serve, add a little milk or cream to make it more savory.
Method 3 of 3: Using Tapioca In Recipes
Step 1. Use tapioca as a thickener
The uses of tapioca are almost limitless: it can thicken anything from pies to foods and drinks. For dessert, tapioca can solidify a meal without having to add too much added sugar and carbohydrates. But make sure the tapioca is sufficiently submerged in the flavor of the dish.
Quick-cooking tapioca is an ideal addition to this dish. Old tapioca has a stiff taste, and may be the opposite of what you want
Step 2. Put in the jam and jelly
To add an interesting touch to jam or jelly, use tapioca. Tapioca can absorb the sweetness of the fruit and add interesting texture and volume. Add tapioca when cooking is almost done so that the tapioca doesn't burn but still retains its flavour.
Step 3. Make bubble tea
Everyone loves bubble tea. It was like eating and drinking at the same time. Plus it's cheaper and healthier if you make your own!
Step 4. Use it instead of flour
Quick-cooking tapioca can be used as a substitute for corn or wheat flour. The ratio for corn flour is 1:1, and the ratio for wheat flour is 2:1, which is 2 parts tapioca to 1 part wheat flour. For dietary restrictions and taste preferences, tapioca really comes in handy!
