Tapioca starch it is made by preliminary clarification and long evaporation of cassava. It has no smell and taste and is characterized by a snow-white color. Although it contains far fewer nutrients than flour, this culinary ingredient is very popular because of its original appearance.
Tapioca starch balls resemble pearls and, before adding to any dish, they need to be boiled or soaked overnight in hot boiled water. Cooking tapioca is very difficult, as the balls gradually sink to the bottom and stick to the walls of the pan. They are prepared unevenly, and while some have already become transparent, others still retain a white core.
To cope with the “pearls", experience and an excellent reaction are needed. It’s much easier to cook tapioca soaked at night. It is enough to rinse it, dip it in a pot with plenty of water, bring to a boil and drain. It is important to ensure that the starch does not stick together and does not turn into a homogeneous mass of white.
Ready-to-use pearls become when they become transparent. If you leave them in the water for too long, they will swell and stick up, and if there is too little liquid, they will stick together into a lump that cannot be separated. That is why freshly boiled and slightly dried balls must be greased with oil and manually separated.
The most delicious tapioca is obtained by soaking in milk. To do this, pour the balls into a glass of boiling milk and leave it for several hours so that they absorb the liquid and swell. This semi-finished product can be added to various desserts, some of which are very simple to prepare.
We offer you to independently prepare these original and delicious treats that will appeal to both you and your guests. Remember. That they can’t be done in advance, and you need to mix tapioca with the rest of the ingredients just before serving, and before that keep in the refrigerator.
Dessert of Coconut Milk, Melon and Tapioca Balls
Ingredients (for 5 servings):
- 1 small melon,
- ½ cup tapioca balls
- ½ cup sugar
- ½ cup water
- 1 cup canned coconut milk with salt.
- Prepare tapioca using the instructions in the first part of the article,
- Boil the syrup from water and sugar, cool slightly,
- Using a scoop, cut the balls out of the flesh of the melon,
- Put melon and tapioca in a large bowl, pour sugar syrup and coconut milk,
- Mix all the ingredients and cool slightly in the refrigerator,
- Distribute chilled dessert into glasses and serve.
- 1 cup of dried whole milk (150 gr. I entered)
- 1/6 cup flour
- 1/4 tsp soda
- water (milk) how much dough will take (about 100 ml. approximately)
- 1 tsp melted butter
- cooking oil
- syrup 1: 1. (2 cups of water + 2 cups of sugar)
- pink water
- ¼ cup tapioca balls,
- 2 glasses of water
- 4 tablespoons of sugar
- 2 cups of milk
- 2 eggs,
- vanillin to taste.
- Soak tapioca balls in water at night,
- The next day, drain the excess liquid and put tapioca in a pan with milk,
- While stirring constantly, bring the milk with tapioca to a boil and turn off the heat,
- Separate the egg yolks from the proteins,
- Pound the yolks with sugar, add 1-2 tablespoons of boiled milk and mix with balls of tapioca,
- Bring the mixture to a boil and turn off,
- Add vanillin, mix and let cool
- Beat egg whites in a strong foam,
- Gently inject the protein mass into the pudding,
- Serve the dessert chilled, pre-garnished with fruits, as well as whipped cream.
Step by step recipe
I caught my eye on this recipe on the Internet, I thought for a long time to do it or not. the products are strange, and the cooking process is even cooler, and what is in the end incomprehensible, Indian sweetness. I decided to cook this sweet. There are many recipes, but everyone has different proportions, so we will make cups the ratio of dried milk and flour 1: 6.
We put the frying oil to warm like donuts BUT on a very small fire, and set the syrup to simmer just mix water, sugar, (pink water at the end of the syrup's readiness) and cardamom on a small fire.
When the oil is heated, we start making the dough. Mix milk powder, flour and soda in a bowl. Add warm water (milk, though why milk is still in milk powder) butter, knead elastic dough.
It turns out a ball the size of an apple, now you need to heat up the very echoes. We take a piece of dough for a ball of 1.5-2 cm. And begin to roll it tightly between our palms, then speeding up the movement, but weakening the pressure on the ball we roll it to the state of an absolutely smooth and even ball, if everything is done correctly the ball should turn out without cracks.
Dip the finished ball into the heated oil, it should sink to the bottom for 1.5-2 minutes and only then emerge, turn it over at the bottom so that it does not stick (burns) and fry them for 20-25 minutes. here there is a difficulty to make the fire small so that the balls do not become blacks in 5 minutes. The oil can not be heated over high heat and then reduced, immediately begin to heat it on a small one.
Do the same with the rest of the dough, roll the ball-in oil, fry for 20-25 minutes.
Take the finished gulab and put it on a napkin, press on it with a spoon, if he straightened up and became again like a ball, then he is ready. Immediately put it in hot syrup. If the ball there did not fall apart after a couple of minutes. then he really is ready)))
Blot all the fried balls with a napkin and put in hot syrup.
Gulabs should lie in syrup from 30 minutes to 2 days. Serve warm and in the syrup in which they lie.
Milk pastille step by step recipe
Pour sugar, salt into milk, cook, stirring constantly, for 10 minutes.
Add vanilla (clean the contents of the pod with a knife).
Without removing from heat, add starch diluted with water, mix thoroughly so that no lumps form.
Put the resulting sticky mass into a mold, allow to cool.
Serve sprinkled with powdered sugar, with berries, fruits or jam.
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