Did you know June 28 celebrates National Tapioca Day? On this day we are encouraged to to try this fun food. Serve tapioca as a pudding or turn it into a special drink. Mark your calendars on June 28 and plan a tapioca pudding party.
Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. All these products traditionally are white, but sticks and pearls may be colored. The oldest and most common color is brown, but pastel colors are now available. In all its forms, tapioca starch is opaque before cooking and becomes translucent when cooked.
Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available. (Classic Recipe below)
This is high quality pearl tapioca:) uniform shape and size, even color, smooth, unbroken. This is so-called "small pearl" tapioca. It is also made from very highly refined tapioca starch, hence the very white color.
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