Tapioca is an ingredient derived from the cassava root, native to South America, especially common in countries like Brazil, Paraguay, and the Amazon regions. Its use in sweet and savory recipes has spread throughout Latin America, adapting to local culinary traditions. In Mexico, it is known as tapioca, while in countries like Venezuela and Colombia, it is called "tapioca pearls" when used in desserts. In Brazil, tapioca is very popular in the form of crepes or puddings, and in some regions, it is prepared with additional ingredients that reflect the area's cultural diversity.
This ingredient is notable for its gelatinous texture when cooked, making it ideal for preparing creamy and refreshing desserts. Furthermore, tapioca is valued for being a gluten-free food, making it an excellent option for people with food intolerances. Throughout Latin America, there are various versions of tapioca recipes, from puddings and cold desserts to hot mixtures enjoyed in cooler climates.
How to prepare Tapioca Collections 4
Ingredients: Egg yolk, evaporated milk, instant tapioca, sugar, salt, water, very concentrated coffee, egg white, natural vanilla.
Steps:
Mix the egg yolk with a bit of the milk in a saucepan.
Add the rest of the milk, tapioca, sugar, salt, water, and coffee.
Bring to a boil over direct heat until the tapioca is transparent.
Stir constantly to prevent sticking.
Remove from heat.
Add the egg whites beaten to stiff peaks and gently fold them into the hot mixture.
Add the vanilla to the mixture and mix again.
Cool.
Variations:
Pineapple Tapioca: Mix 2 1/2 cups of crushed pineapple, 1/4 cup of instant tapioca, 1/3 cup of sugar, and 1/8 teaspoon of salt in a double boiler.
Cook for 20 minutes or until the tapioca is transparent.
Refrigerate and serve.
Indian Tapioca Pudding: Combine 1/3 cup of instant tapioca, 1/4 cup of regular cornmeal, and a quarter of scalded milk.
Cook until the tapioca is transparent, stirring constantly to prevent sticking or burning.
Add 1 cup of dark molasses, 1/2 teaspoon of salt, and 2 tablespoons of butter.
Pour into a well-greased baking dish.
Add 1 1/2 cups of cold milk and do not stir.
Bake in an oven at 350°F for 1 hour.
Serve with whipped cream. It is also delicious with dried fruits, fresh fruits, or a nut mix.
Princess Pudding: Cook 1 cup of instant tapioca in 3 1/2 cups of boiling water with 1/2 cup of sugar and 1/2 teaspoon of salt until it is transparent and has a gel-like texture.
Add 1/2 pint of sour jelly and stir until dissolved.
Refrigerate and serve cold. It can be accompanied by whipped cream or soft custard.
