Tapioca is made from yuca?
Hard to believe this root…
Can become these starchy little pearls…
Which then so nicely thicken up your pudding and give it a lovely “fish egg” texture.
They are tiny, crunchy, and opaque straight from the box.
After an overnight soaking they begin to plump.
After cooking they are translucent and officially slimy and weird, but a delight for the tongue if you’re into texture.
This was my first experience making tapioca and I have to say, I’m disappointed. It seemed to be going well while it was cooking. It thickened nicely and the pearls were plumping as they should. I tasted while it was hot and it was yummy. Into the fridge it went. When it came out it was mealy and grainy, like a bad apple. How disappointing! What did I do wrong? I followed the directions on the box!
This is the time to speak up, if you know what went wrong! I’ve googled it a bit and have found other people having the same complaint, but no answers as to why. Seeing as I enjoy the science behind food, I must know why. I do hope someone reading this has the answer, so I can close out my February food of the month knowing all there is to know about yuca!