Tapioca Recipes

Samantha Said:

How do I use quick-cooking tapioca in a recipe?

We Answered:

dry it helps to thicken.

Joel Said:

What are some good recipes for jello,pudding, and tapioca pudding mix.?

We Answered:

Fruit Salad
1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberries, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes
--In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, and grapes. Keep chilled.

Chocolate Bundt Cake
1 (18 ounce) package double fudge cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
1 (9 ounce) package chocolate chips
--Mix well all ingredients except chocolate chips. When well blended, stir in chocolate chips. Pour into well greased bundt pan. Bake at 350 degrees for 1 hour. Cool in pan on wire rack for 30 minutes. Turn out onto serving platter. When cool sprinkle with powdered sugar.

And over 1,000 more recipes here!
http://www.recipezaar.com/recipes.php?foâ€¦

And for jell-o AND pudding, look here!
http://www.kraftfoods.com/jello/

Enjoy!

Jennie Said:

Tapioca with pearls: I have the pearls, so how do I make the tapioca?

We Answered:

Here is one I like...

Makes 6 servings.

3 cups water
3 tablespoons small tapioca pearls (about 1/8"in diameter)
3 Â½ tablespoons sugar
1/8 teaspoon salt
Â½ cup coconut milk
3 bananas (about 1 pound total) peeled and cut on the bias into Â½-inch thick slices

1. Cook the tapioca. In a 2 quart saucepan, bring the water to a boil. Use a whisk to swirl in the tapioca pearls. This prevents them from sticking together! Let the tapioca cook in the boiling water for about 12 minutes, at which point they'll have lost about one half of their opaque-ness and the mixture will have thickened. The pearls sort of resemble fish eyes!

2. Add remaining ingredients. While the tapioca cooks, whisk the sugar, salt and coconut milk together. When the tapioca has finished its initial cooking (step 1), whisk in the sugar, salt and coconut milk. Stirring occasionally, let the mixture cook for a minute to dissolve the sugar. Add in the banana slices and continue to cook for another 2 to 3 minutes to allow the bananas to heat through and the flavors to meld. Set the pudding aside to cool. Serve at slightly warmed or at room temperature in individual bowls.

Sometimes I will mix in some instant chocolate milk mix to give it a different, yet yummy, flavor. If you go that route, cut back on your sugar amount by half.

Audrey Said:

Recipe for Brazilian Tapioca bread - needed please?

We Answered:

4 cups tapioca flour
1 1/2 cups milk
1/2 cup butter
1 teaspoon salt
1 1/2 cups grated tasty cheese
2 egg

Preheat oven to 200 degrees C/400 degrees F.
Bring the milk, salt and butter to a boil.
Remove from heat.
Pour onto the tapioca flour, stirring constantly until thoroughly mixed.
Add the cheese and eggs.
Knead until smooth.
Roll into balls approximately 2-inches in diameter and place on a greased baking sheet.

Scott Said:

Shona, the 4th grader, wants Tapioca Pearls. Please will you share non-pudding Tapioca Pearls recipes

We Answered:

Tapioca Pearls and Green Onion Soup

Ingredient Shopping List
Recipe serves two people, with a few portions of left over soup.

1 bunch jumbo scallion, 3 to bunch(currently at Fairway. Substitute with 3 large Vidalia or white onions and two bunches scallions.)
Kosher salt and freshly ground pepper
Extra Virgin Olive Oil
4 large cloves garlic
1 bunch mint
1 lemon
1 stick butter
1 pint whole milk
1 package of whole tapioca pearls

Special Equipment: Stainer, multiple pots, food processor or blender, but ideally an immersion blender.

Wash the jumbo scallions or tops of the regular scallions. Remove the outer skin of the white jumbo scallion or white onions. Slice the white part of the jumbo scallion bulb or the whole onions into thin rough slices. Set aside the green tops of the jumbo or small scallions for later use. Take the four cloves of garlic from skin and set aside.

Make the Soup Base

Place a glug of olive oil into a large pot. Turn heat to medium. After a minute, add all of the white sliced onions to the pot. Season with salt and pepper and sautÃ© until onions become translucent and they release their liquids, about 4 minutes. Next, add enough cold water to the onions so they are barely covered. Bring to a boil, then reduce heat to a simmer on medium low heat for about 8 minutes, until the onions are very soft and most of Â½ of the liquid is reduced. Add about Â½ cup of whole milk and 1 tablespoon of butter to the pot and simmer for another couple of minutes. Take off the heat.

Make the Green Onion Puree

Bring a small pot of water to the boil. Season water heavily with salt. Take all of the whole tops of the scallion and place into the water and blanch for about 1 minute. Strain the tops from the water, then immediately place in food processor. Add pinch of salt, pepper, a glug of olive oil and a small ladle of the liquid from your onion soup base. Puree until smooth and reserve. Fold the puree into the onion soup base and place on low heat, just getting it warm so the puree infuses into the liquid for a few minutes.

The next step is to puree all contents of the soup together to further intensify the onion flavor. You can either add the mixture in batchfulls to a blender or food processor, or better yet just take an immersion blender to it and puree right in the pot. Strain through mesh strainer into another pot and reserve.

Make the Tapioca

Place a large pot of salted water on boil. Place about Â¼ of tapioca bag into boiling water and cook for about 5-8 minutes, or until soft yet al dente and clear in appearance. Taste continuously in order to get a sense of how it comes along. Drain.

Take the same pot and add 1 tablespoon butter on medium heat. Add one handful of chopped mint to butter, then add the drained tapioca. Season with salt, pepper and add just a small touch of milk to make it pliable. Taste and season again. You can add more butter here, more mint, or a grated cheese would also work.

Finish the Dish.

Bring your soup and tapioca to a warm temp. Taste your soup and season to taste with salt and pepper. You can add a hunk of butter if youâ€™d like. Place a few heaping spoonfuls of tapioca into a bowl. Ladle soup around the tapioca and serve.

Chili Mac n Cheese Recipe

1 1/2 pound ground chuck, browned and drained well
2 cans (14 oz each) diced tomatoes with juice
1 can tomato paste (6oz)
1 packet taco seasoning mix
2 teaspoons ground cumin
1 can (15 oz) beans (pinto w/jalapenos, black, etc.)
1 cup frozen corn kernels,
OR
1 can (16 oz) whole kernel corn, drained
1/2 cup chopped green pepper
2 tablespoons instant tapioca
1 package macaroni and cheese or shells and cheese, deluxe type
salt and pepper to taste

Directions:

Combine first 9 ingredients in a 3 1/2-quart or larger crock pot; cover and cook on low 6 to 8 hours. Cook macaroni and cheese according to package directions and combine with crock pot mixture (may need a separate large bowl). Add salt and pepper as desired.

Serves 8

Natalie Said:

sago and tapioca soaking and recipes?

We Answered:

Sago is a starch extracted from the pith of sago palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of Papua New Guinea and the Moluccas, where it is called saksak and sagu. It is traditionally cooked and eaten in the form of a pancake and served with fish.

Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of "pearls". Sago pearls are similar in appearance to tapioca pearls, and the two may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls.

Because sago flour made from Metroxylon is the most widely used form, this article discusses sago from Metroxylon unless otherwise specified.

Tapioca is a flavorless, colorless, odorless starch extracted from the root of the plant species Manihot esculenta. This species, native to South America, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sabudana" and "kappa". Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.

The name tapioca is a word derived from tipi'Ã³ka, the name for this starch in Tupi[1] This Tupi word refers to the process by which the starch is made edible. However, as the word moved out of South America it came to refer to similar preparations made with other esculents.[citation needed] 'Tapioca' in Britain often refers to a rice pudding thickened with arrowroot,[citation needed] while in Asia the sap of the sago palm is often part of its preparation.[citation needed]

Pearl tapioca is similar to pearl sago, which is used in essentially the same ways. Consequently, tapioca may be called sago, and vice versa.

Robert Said:

What are some good Asian dessert recipes that use tapioca flour?

We Answered:

I'm assuming that tapioca flour is the same as cassava flour.

try making Pichi-pichi.
http://www.pinoycook.net/pichi-pichi/

or

Cassava Pudding

200g cassava starch
2 1/2 cups coconut milk or evaporated milk
3/4 cup sugar
3/4 cup water
3 eggs (beaten)

Pour the cocomilk, water and eggs into the dry ingredients. Mix well. Pour into a greased aluminum mold. Steam until done.

Tapioca Recipes

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