In a previous articleWe have already explained to you what tapioca is and how it is used. We have now put together some tapioca recipes for you that contain the trendy ingredient and are very easy to implement. Whether sweet or salty, vegan or not – there is something for everyone. The ideas are especially perfect for those who want to live gluten-free.
Tapioca vanilla pudding with coconut milk
This coconut tapioca pudding recipe is a quick and easy dessert. Not only is it delicious and good for you, but it's also vegan and gluten-free. You can also use it ashot breakfastenjoy.
In the original recipe, an egg yolk is added to the tapioca pudding, but in fact this step is not essential. By cooking the tapioca pearls in high-fat coconut milk, you get a sufficiently thick consistency even without eggs.
Total: 45 minutes
Preparation: 15 minutes
Cooking time: 25 min
Ingredients for 4 servings:
50 g small tapioca pearls
180 ml water or almond milk
A pinch of sea salt
1 can (400 ml) coconut milk
1 teaspoon vanilla extract
To sweeten: maple syrup (or honey if not vegan)
To garnish:
– Banana, mango or kiwi cut into slices or pieces
– Sliced almonds
– fresh blueberries
1. Soak the tapioca pearls in water for 20 to 30 minutes or until the beads have enlarged slightly. Avoid excessive soaking or the beads may lose their shape.
2. After soaking, do not throw away the water. Add the coconut milk and sea salt and bring to a boil over medium heat, stirring occasionally. Simmer, uncovered, over very low heat, stirring occasionally, until the mixture has thickened, 10 to 15 minutes.
3. Remove from heat and allow to cool for 15 minutes before stirring in the maple syrup and vanilla extract.
4. Either serve warm or transfer to a sealable container and place in the refrigerator. Garnish with fresh fruit and nuts.
Tapioca crepes (gluten-free, with egg)
Crepes are a favorite from French cuisine around the world. Even if you follow a gluten-free diet, you don't have to miss out on delicious crepes for breakfast, lunch or dessert. These gluten-free crepes are also sugar-free, so you can at the same timewatch your sugar intakecan.
Total time: 13 min
Preparation: 10 minutes
Cooking time: 3 min
Calories: 56 kcal
Fette: 1 g
Carbohydrates: 9 g
Protein: 2 g
Ingredients for 8 crepes:
2 Owner
2 tablespoons water
1 teaspoon vanilla extract
70 g Tapiocamehl
Oil for greasing the pan
- Beat eggs with a fork in a medium mixing bowl.
- Stir in water, vanilla and tapioca flour. The dough is now very liquid, so let it rest for 5 minutes.
- Heat a crepe pan (or a low-sided pan). The pan should be hot enough for a drop of water to dance in the pan. Fry the crêpes thinly one after the other.
- Serve with fruit compote, Nutella or another sweet topping of your choice. Sprinkle with powdered sugar if desired. You can also fill the crepes with savory ingredients such as ham and cheese.
Brazilian tapioca crepes
There is also another variant for Brazilian tapioca crepes, which are prepared only with tapioca starch, water and salt.
To make the gluten-free crepes, tapioca starch is moistened with water and then strained through a fine sieve to create a snow-like powder. When sprinkled onto a hot pan, this quickly melts together into a crepe. There are many videos online showing how to make these interesting Brazilian crepes. Since the preparation is rather unusual, it is recommended that you take a look at some of them. Just search for “como fazer tapioca vídeo”.
Tapioca Kuchen (Kaui Ubi Kayu Tapioca Cake)
Tapioca cake is a traditional Malaysian dessert that is gluten-free, not too sweet, soft and crunchy at the same time. You can use fresh or frozen and already grated cassava root from the Asian shop. Unfortunately, substitution with tapioca flour is not possible.
Ingredients for a loaf tin 21 x 11 cm:
500g frozen grated cassava root (thawed) – Squeeze out extra liquid if you think it has too much liquid after thawing
120 g sugar – 10 tbsp
120 ml coconut milk – 8 tbsp
1 tbsp cooking oil
1 large egg
1/4 tsp salt
1 tbsp tapioca starch – You can also use arrowroot starch, potato starch or cornstarch
preparation:
1. Preheat the oven to 190°C. Place all ingredients in a mixing bowl and stir until well combined.
2. Line the bottom of the pan with parchment paper or spray with nonstick cooking spray. This means the cake can be easily removed after it has cooled and will not stick to the pan.
3. Pour in the batter and smooth the top with a rubber spatula. It won't be perfectly smooth. Bake in the lower part of the oven for 1 hour and 30 minutes or until the top is caramelized and the cake does not wobble when shaken.
4. Remove from oven and allow to cool for about 1 hour before cutting.
The cake can be stored in the refrigerator for up to 1 week. It is normal for it to harden at low temperature. You can reheat it in the microwave or in the oven at 180°C for 5 minutes. It is not recommended to freeze the cake as the texture will change.
Tapioca rolls
The Pão de Queijo cheese rolls come from the state of Minas Gerias in southeastern Brazil. Although they only became popular in the 1950s, they are said to have existed since the 18th century. However, the original version did not contain cheese or milk as these ingredients were not available at the time. Pão de queijo rolls are made from cassava flour (tapioca flour) and are therefore gluten-free. They smell wonderful when baking!
Total time: 40 min
Preparation: 15 minutes
Cook: 25 min
Calories: 397 kcal
Fett: 23 g
Carbohydrates: 40 g
Protein: 8 g
Ingredients for 15 rolls:
500 ml whole milk
Salt (to taste)
125 ml vegetable oil
8 tablespoons butter (melted)
580 g Tapiocamehl
4 Owner
160 g grated farmer's cheese (or solid cow's milk cheese)
Optional: 1/4 cup cheddar cheese (grated)
- Preheat the oven to 180°C.
- Place milk, salt, vegetable oil and melted butter in a saucepan and bring to a boil. Once everything is boiling, remove from heat.
- Stir tapioca flour into the milk and butter mixture.
- Stir in eggs and cheese and mix well.
- Let the dough cool for 15 to 30 minutes to make it easier to handle.
- Using floured hands (with tapioca flour), form the dough into golf ball-sized balls and place them on a baking sheet.
- Bake the rolls until golden brown, 20 to 25 minutes. They open slowly and usually increase in size in the last 5 or 10 minutes.
- Best enjoyed warm.
Steamed tapioca dumplings
These tapioca dumplings are known as Saku Sai Moo in Thailand. They not only impress with their taste, but also impress with their interesting, transparent look. The preparation looks complicated, but it's easier than you think. This is how it works:
Ingredients for about 20 balls:
2 stalks fresh coriander, finely chopped
1 tablespoon fish sauce
1/4 – 1/2 teaspoon ground pepper
100 g minced pork
1 large onion, finely chopped
2 tablespoons roasted and ground peanuts
1 tablespoon sugar
100 g small tapioca pearls
1 – 2 tablespoons cooking oil
125ml water
Optional: 6 – 7 Thai chili peppers
As a side dish: green salad
First thisTapiocaperleneprepare. Soak in room temperature water for 15 – 20 minutes. The ratio of tapioca to water is 1:1.
Then thisfillingPrepare for the dumplings. Add 1-2 tablespoons of oil to a pan or wok over medium heat. Briefly fry the chopped coriander and onion while stirring until the onion is translucent. Add the ground pork and stir-fry over medium-high heat for 5 minutes. Add the coarsely ground peanuts, then sugar, fish sauce and ground pepper.
When the filling is cooked, it's time for the taste test! The filling should be salty-sweet and even taste a little over-spiced. However, a well-seasoned filling is balanced by the mild tapioca dumpling. Allow the filling to cool thoroughly while you prepare the tapioca dough. Once the filling has cooled sufficiently, make small balls about 1 to 1.5 centimeters in diameter, but no larger, because they will also be placed in the dough pockets later. A good tapioca dumpling should be small enough to fit in your mouth.
Prepare the steamer. To prevent the dumplings from sticking to the bottom, place a piece of baking paper in the steamer or simply grease the bottom with oil.
At this point the tapioca balls should have become soft and sticky. Now knead the tapioca balls like dough for 1-2 minutes, form small balls (about the same size as these with the filling) and roll out thinly. Put the filling in the middle and close the dumplings all around.
Place a small bowl of lukewarm water nearby to dip your fingers in to prevent the tapioca from sticking too much.
Try to make an even wrapper that is thick enough to cover the filling but still thin enough to not alter the flavor and texture of the dumplings. When steamed, the balls also become a little larger.
Now put the finished dumplings in the steamer, leaving a space of approx. 1 cm between the balls. Depending on their size, the balls are steamed for 12-15 minutes. Since the filling is already cooked, you only need to cook the outer tapioca casing. When the dumplings are cooked, the tapioca pearls become transparent so that even the filling inside is visible.
Remove the dumplings from the steamer by first dipping a spoon in oil to prevent the dumplings from sticking to the spoon. Garnish with green salad, coriander leaves and Thai chili and serve warm or at room temperature.
The dumplings can be stored in the refrigerator for 2-3 days or frozen. Then simply warm it up in the microwave.
