What is Tapioca Pearl?
Tapioca pearl is a starch-based ingredient that resembles small, round pearls. It is derived from the root, stem, and tuber of the Manihot esculenta plant. In its raw form, tapioca pearl is opaque white, but when cooked, it turns translucent and has a chewy texture.
According to experts, the nutritional composition of tapioca pearl includes 14.8% water, 2.6% protein, 1.1% lipid, 7.6% cellulose, 74.1% non-protein derivatives, and 2.5% total minerals, including calcium and phosphorus.
In dessert recipes, particularly in Asian cuisine, tapioca pearl is commonly used as a thickening agent to add a chewy texture and enhance the overall taste experience.
Some people may confuse the small pearls in these desserts with sago, as they have a similar chewy texture. However, sago is typically used for making cakes or cooking in general, and if used in desserts, the pearls are usually much larger than those made from tapioca pearl.
Benefits of Tapioca Pearl
In traditional Eastern medicine, tapioca pearl is believed to have a neutral nature and a sweet taste. Apart from its culinary uses, tapioca pearl is thought to offer health benefits and nourish the body. Historically, it was consumed as a substitute for rice.
However, it is recommended not to consume excessive amounts of tapioca pearl as it may cause muscle soreness. Additionally, it cannot provide the same level of nutrients and energy as rice or other staple foods. Therefore, tapioca pearl is primarily used in the preparation of desserts and cakes.
How to Use Tapioca Pearl
To use tapioca pearl, start by taking the desired amount and rinsing it thoroughly with cold water. Bring a pot of water to a boil and then add the tapioca pearl. Wait until the pearls turn translucent and attain a chewy yet soft texture. You can add sugar to sweeten the pearls if desired.
Once your dessert is ready, add the cooked tapioca pearl to enhance its taste and texture. Remember to store the tapioca pearl in a dry and clean place, sealing it tightly after each use to maintain its quality.
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