T A P I O C A
Real old-fashiones tapioca pudding made from pearl tapioca, the whole pellets of dried cassava root, is a nuisance to make on the stove—such as nuisance, in fact, that it is hardly ever made from scratch anymore. There are recipes for it in early colonial cookbooks that call for hours of soaking and then cooking in sugar and wine. But now, tapioca becomes a simple one-step process that yields a delicious, creamy, nutritious dessert. Whole pearl tapioca can come in really large or small shapes. We prefer the small pearl tapioca (which is ground into smaller pellets), since it works much like quick-cooking minute tapioca by cooking a lot faster. These products are no the same as instant tapioca, which is what is used in presweetened mixes.
Source: The Ultimate Rice Cooker Cookbook
Real old-fashiones tapioca pudding made from pearl tapioca, the whole pellets of dried cassava root, is a nuisance to make on the stove—such as nuisance, in fact, that it is hardly ever made from scratch anymore. There are recipes for it in early colonial cookbooks that call for hours of soaking and then cooking in sugar and wine. But now, tapioca becomes a simple one-step process that yields a delicious, creamy, nutritious dessert. Whole pearl tapioca can come in really large or small shapes. We prefer the small pearl tapioca (which is ground into smaller pellets), since it works much like quick-cooking minute tapioca by cooking a lot faster. These products are no the same as instant tapioca, which is what is used in presweetened mixes.
Source: The Ultimate Rice Cooker Cookbook
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