Tapioca University
I thought it was a grain. Wayne thought it was a seed. We were both wrong.
Tapioca is a starch extracted from the cassava plant, which is a shrub-like plant native to South America. Cassava on its own has toxins which can be dangerous in large amounts. Therefore, the roots must be treated before they can be used in food products. The word for tapioca comes from the Tupi language of what is now known as Brazil. It integrates ty for “juice,” pya, or “heart,” and oca, for “remove.” The Tupi word for the food is tipi'oca, in a reference to the way in which the food is extracted. To make tapioca, the root is pulped and washed to leave the usable starch behind. The starch is heated so that individual granules will burst, and the resulting paste is reformed into a powder, flake, or pearl form.
Why were we even discussing tapioca? Because Wayne made us another delicious dessert! Some family members can't stand the texture of tapioca, but for those who do like it, this version was much better than our normal "back of the box" recipe.
Butterscotch-Nut Tapioca Cream
1 egg, separated
1/2 cup brown sugar
1/4 cup butter or margarine
2 cups milk
3 tablespoons tapioca
dash of salt
1/2 teaspoon vanilla
2 tablespoons chopped pecans
Beat the egg white until foamy. Gradually add and beat in 2 tablespoons of the sugar. Beat until mixture stands in peaks. Melt the butter in a small pan over low heat. Add remaining sugar and cook until dissolved. Put the egg yolk and 1/4 cup of the milk in a different saucepan and beat until well mixed. Add the remaining milk, tapioca and salt. Place over medium heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in the butter-sugar mixture. Gradually stir about 1/2 cup of the hot mixture into the egg white. Then add the remaing hot mixture and stir well. Add the vanilla and nuts. Let stand until cool, stirring once after 15 minutes. Chill well. Serve plain or with cream. Makes 4-6 servings.
Tapioca is a starch extracted from the cassava plant, which is a shrub-like plant native to South America. Cassava on its own has toxins which can be dangerous in large amounts. Therefore, the roots must be treated before they can be used in food products. The word for tapioca comes from the Tupi language of what is now known as Brazil. It integrates ty for “juice,” pya, or “heart,” and oca, for “remove.” The Tupi word for the food is tipi'oca, in a reference to the way in which the food is extracted. To make tapioca, the root is pulped and washed to leave the usable starch behind. The starch is heated so that individual granules will burst, and the resulting paste is reformed into a powder, flake, or pearl form.
Why were we even discussing tapioca? Because Wayne made us another delicious dessert! Some family members can't stand the texture of tapioca, but for those who do like it, this version was much better than our normal "back of the box" recipe.
Butterscotch-Nut Tapioca Cream1 egg, separated
1/2 cup brown sugar
1/4 cup butter or margarine
2 cups milk
3 tablespoons tapioca
dash of salt
1/2 teaspoon vanilla
2 tablespoons chopped pecans
Beat the egg white until foamy. Gradually add and beat in 2 tablespoons of the sugar. Beat until mixture stands in peaks. Melt the butter in a small pan over low heat. Add remaining sugar and cook until dissolved. Put the egg yolk and 1/4 cup of the milk in a different saucepan and beat until well mixed. Add the remaining milk, tapioca and salt. Place over medium heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in the butter-sugar mixture. Gradually stir about 1/2 cup of the hot mixture into the egg white. Then add the remaing hot mixture and stir well. Add the vanilla and nuts. Let stand until cool, stirring once after 15 minutes. Chill well. Serve plain or with cream. Makes 4-6 servings.
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