Tapioca is made from the root of a plant found in Brazil - the minico plant. First the plant is processed and cassava flour is made, then the leftover starch is made into tapioca. This is a great carb that is also gluten free! The starch is produced in various forms, e.g. B. as a powder used to thicken soups and for gluten-free baking, and as pearls. What do you use tapioca pearls for? They are used in the famous tapioca pudding. And if you've ever tried boba or bubble tea, you've eaten larger pearls that have been colored or sweetened with brown sugar! Wondering how to cook tapioca pearls? There are different options! Check out our recipes!
Make fresh tapioca stir fry
Ingredients:
100g medium tapioca pearls
120 ml water to soak the beads
40g potato, peeled and cut into cubes
2 tablespoons pink peanuts
1 tablespoon peanut oil, sesame oil, or ghee (for a non-vegan version)
2 teaspoons cumin seeds
3 green finger chilies, finely chopped
A few fresh curry leaves, optional
1/2 teaspoon rock salt, or to taste
1/4 teaspoon sugar
2 teaspoons lemon juice
Bunch of fresh coriander, finely chopped
Directions:
- First, soak the tapioca. Wash them thoroughly a few times until the water runs clear. This removes the starch and prevents it from sticking later, so is very important. Once the water is clear, place the beads in a small bowl and cover with 120g of cold water. This may seem like too little water, but don't worry. Cover the bowl and let the tapioca soak overnight so you can use it the next morning.
- The next morning, wash them once or twice under hot water. This makes it even softer. To check if the tapioca is completely soaked, squeeze one of the beads between your fingers. It should be easy to crush. If it needs further soaking, wash it a few more times in hot water or add a few teaspoons of water and let it soak for another hour until it has completely softened. Don't soak it too much or it will become mushy.
- Then cook the potato. Simply add plenty of water to a small pot and bring to a boil over medium heat. Once the water boils, add the potato and cook.
- Roast the peanuts. Place the peanuts in a medium saucepan over medium-high heat. Roast, shaking occasionally, until shells are lightly charred. Remove from heat and remove the skins from half of the peanuts (1 tablespoon). Set the others aside for later. Grind the skinned peanuts in a mortar or spice mill to a coarse powder.
- Add the roasted and ground peanut powder, salt and sugarto the tapioca. Mix gently until mixture is coated.
- Heat the peanut oil (or other oil of your choice) in a nonstick skillet over medium-high heat. Once the oil is hot, add the cumin seeds and once they crackle, add the green chili and curry leaves (if using). Stir briefly and then add the whole peanuts, cooked potatoes and tapioca to cook the tapioca pearls. Stir gently for about 1 minute and then add the lemon juice and chopped cilantro. Mix everything well and cook just until the pearls are slightly transparent - no longer. If you cook for too long, it may stick together.
- Before serving, fluff the pearls slightly with a spoon or fork to separate them.
Airy cake with coconut milk and papaya
Ingredients:
2 tablespoons unsalted butter, for greasing the pan
2 tablespoons turbinado sugar
For the pudding:
180 g small pearl Tapioca
0.5 liters whole milk
150g dark brown sugar
2 cans unsweetened coconut milk
A pinch of kosher salt
Juice and zest of 1 lime
3 large eggs
3 large egg yolks
1 papaya, peeled, seeded and diced
Juice and zest of 1 lime
Preparation:
- Cut a piece of parchment paper to fit in the bottom of a springform pan. Grease the bottom and sides of the mold with the butter. Place the parchment paper in the mold and grease it with butter.
- Add the sugar and tilt the pan to coat the sides evenly.
Prepare the pudding:
- Place the pearls in a medium bowl and add cold water to cover. Let it soak for 1 hour. Then drain in a large sieve, rinse well under running lukewarm water and set aside in the sieve.
- In a large saucepan, combine the milk, brown sugar, coconut milk and salt and bring to a simmer over medium heat.
- DieAdd tapioca, stir, reduce heat to medium-low, and simmer, stirring, until pearls are translucent but still slightly raw in the center, 1 to 2 minutes.
- Place the pudding in a medium bowl, add the lime juice and lime zest and stir. Let cool for 5 minutes, stirring occasionally, then transfer to a large bowl.
- Preheat the oven to 180°C. In a medium bowl, whisk eggs and yolks until well combined. Pour the eggs over the pearls, fold in and place in the prepared form.
- Bake until the cake is golden brown in spots and still jiggles slightly in the center, 35-40 minutes. Allow to cool on a wire rack, then refrigerate in the tin for at least 8 hours or overnight.
- Stir together papaya, lime juice and zest in a medium bowl.
- Remove the pan ring, place a serving platter on top of the cake and invert it.
- Remove the bottom of the pan, peel off the paper, cut the cake into wedges and serve with the papaya.
Cooking tapioca pearls: curry from Asian cuisine
Ingredients:
180 g gross perlige Tapioca
4 – 6 tsp olive oil
1 large baking potato, peeled, halved lengthwise and cut into very thin slices
1 TL Senfkörner
1 tsp cumin seeds
4 to 5 curry leaves, chopped
80g Spanish peanuts, chopped
2 tsp salt
1 teaspoon cayenne pepper
1 TL Turmeric
1 tsp Coriander
1 TL Garam Masala
Juice of 1 lime
10 g coriander, chopped
Preparation:
- The night before making this dish, measure the pearls in a large bowl. Pour in cool water until the water rises above the surface of the tapioca. Soak overnight.
- The next morning the beads should have absorbed all the water. If there is any left, pour it off and let the pearls drain completely.
- Heat the olive oil in a large skillet over medium heat. Add the potato slices and fry until golden brown, stirring occasionally, about 10 minutes. Remove the potatoes from the pan with a slotted spoon.
- Add the mustard seeds and cumin and cook, stirring constantly, until they begin to pop but not so long that they burn, about 1 to 2 minutes.
- Add the curry leaf and chopped peanuts and cook, stirring, for about 2 minutes. If the mixture is dry, add 1 to 2 tablespoons more oil.
- Add the potato back to the pan along with the salt, cayenne pepper, turmeric, coriander and garam masala. Stir, then add the tapioca and stir again to incorporate the colorful spices into the mixture.
- Cook for another minute or two, then add the juice of half the lime. Taste and add more salt or lime juice if necessary.
- Turn the heat down to low and let it cook for about 5 more minutes. Stir in the coriander and serve.
Would you like to cook some more interesting recipes with tapioca pearls?Here you will findmore suggestions!
