How to Use Tapioca Starch (5 Steps)
Tapioca comes from the cassava root. Tapioca starch is a thickening agent often used in pie fillings, puddings, soups and sauces. It helps bind the ingredient together so the final product isn't syrupy or watery. Tapioca also provides a sheen to the cooked food, which gives cherry pie filling or a chocolate pudding its glossy appearance. Unlike cornstarch, tapioca starch freezes well. This makes it the best choice for foods you plan to freeze for later.
Things You'll Need
- Tapioca
- Fruit juice or liquid
- Whisk
Instructions
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Add 1 tsp. tapioca starch to every 1 cup fruit juice or other liquid in the food. Whisk the tapioca into the liquid until it's completely dissolved.
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Heat the liquid over medium heat,. Stir occasionally so it doesn't stick to the pot.
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Remove the pot from the heat as soon as it begins to boil. Boiling makes the tapioca gummy and stringy.
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Let the sauce stand for two minutes, then stir thoroughly. Allow it to stand an additional two to three minutes, then stir a second time. The tapioca thickens as the mixture cools, and stirring prevents lumps.
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Add the tapioca-thickened liquid to your recipe once it has cooled and thickened. Add any other ingredients, such as fruit slices, after the tapioca thickens.
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